This winter SASSI attracted a group of dedicated educators from diverse organisations to engage on the topic of sustainable seafood and its role in education. The workshop took place in Cape Town and in Durban and the groups ranged from school teachers to conservation organisations and rangers- a powerful mix of passionate educators. The quaint setting of Intaka Island set the scene for a captivating workshop in Cape Town, whilst SAAMBR (The South African Association for Marine Biological Research) based at Ushaka Sea World played host to the Durban workshop. Cape Town educators were treated to a fascinating talk on “Lost Worlds: Extinctions–Past & Present by world renowned palaeobiologist, Professor Anusuya Chinsamy-Turan. Her talk painted a clear picture of the ancient fossil records, evolution and the environment, taking the audience on a journey of the past and current status of our world which includes the (human-induced) sixth extinction. The message was that not all hope is lost because we have the power to curb the tide of our negative impacts on our planet. SASSI speakers then presented a snapshot of our oceans and without too much doom-and-gloom, we moved on to a solution for consumers and educators alike that is of course, the SASSI tools and the MSC certification. The workshops aimed to update educators on the state of our oceans as well as developments on seafood sustainability globally and nationally. The highlight of the workshop was discussion and feedback from educators on their challenges and requirements in helping to spread the sustainable seafood message. The engagements certainly enable SASSI to spring into action and work toward our new goals around sustainable seafood education.
Monthly Archives: September 2017
Gauteng has been bubbling with excitement these past few months. WWF-SASSI partnered with the Johannesburg Zoo for their Arbor Day expedition on the 15th September. SASSI engaged with over 1000 primary school students on the importance of marine plants and impacts of our seafood choices. The kids thoroughly enjoyed their time at the SASSI stand and loved learning about our oceans. Earlier this year, SASSI was invited to speak and be part of a crucial panel discussion at the Food and Hospitality Africa Show (May 2017) and Africa’s Big 7 (June 2017). The Food and Hospitality Show 2017 is the largest Pan-African food, drink, and hospitality show where SASSI spread the message of the importance of being a sustainable seafood supplier and consumer. SASSI took centre stage at the Africa’s Big 7 show being part of a panel discussion focusing on the call for sustainable seafood practices from boat to plate. Africa’s Big 7 is the only food and beverage trade show in Africa to bring together hundreds of global farm to fork suppliers with motivated buyers from each segment of the buying community. Looking ahead, Gauteng is gearing up for Marine Week 2017 and an exciting chefs expedition we are calling from ‘’Soweto to Sodwana’’. Lookout on our website for more exciting news to follow!
The Small-scale Responsible Fisheries Training project was conceptualised by WWF South Africa so people from small-scale fishing communities are trained as trainers and empowered to deliver workshops to other coastal fishing communities around South Africa. The workshops are co-ordinated nationally by the International Ocean Institute – African Region (IOI-SA), funded by the Transport Education Training Authority (TETA). By investing in community leadership development, many small-scale fishers will be up-skilled and aware of the urgent need to fish responsibly in order to contribute to healthy oceans. The importance of this training is that it aligns with the imminent roll-out of the government’s Small-scale Fisheries Policy which is very much focused on communities working together in co-operatives and ensuring sustainable management of fish stocks. The project started in March, is facilitated by the WWF SA Marine team and aims to deliver at least 36 community courses over the next two years that should reach a total of about 850 small-scale fishers across our four coastal provinces. The great thing about these workshops is that they are also delivered in the local community’s predominant language. To date 16 courses have taken place and 355 learners have been trained. Here’s to empowering coastal communities and working toward responsible fisheries!
Try out this green-listed seafood recipe, Salted yellowtail, chapped chilli & Olive bruschetta, courtesy of our Trailblazer chef Bjorn Guido, executive chef of the Millhouse Kitchen at Lourensford.
1 clove garlic
Chillies and olives
1 L milk
1 sprig of thyme
Salt to taste
Poach fish in milk, with salt, thyme and garlic clove, allow to soften and fall apart.
Remove flesh from skin and flack with two forks, allow to cool.
Once cooled add 100g mash and seasoning with a whisk.
Finely chop chillies and olives and sprinkle over with chef-like flair.
And viola! Enjoy your delicious sustainable seafood
*Can be served in salads or on bruschetta