Editorial 116February/March, 2010Editorial #116 by Dave Moran
It is well documented that shark numbers world wide are declining especially in waters surrounding Asian countries where shark fin products have been part of their dining culture for many years. Diners were mainly wealthy individual/companies that could afford the prices. With the emerging middle class who can now afford to splash out on dining on shark fin based food the pressure to supply restaurants /hotels has increased exponentially. Are diners aware how the fins are harvested? Are diners aware that sharks are in rapid decline? How do you remove the demand? In my interview with Ady Gil captain Peter Bethune, (page 42) he comments that in his opinion the only way to stop the Japanese whaling is to make whaling commercially uneconomical for the whalers. He has a very good point. Removing shark fin from menus will only occur when diners refuse to request such meals. Restaurants/hotels could also be proactive by removing shark fin meals off their menus but, with a good profit to be had, that is unlikely. Can you be proactive in trying to bring about change? In New Zealand and Australia there are many restaurants/hotels that serve shark fin. If you see shark fin on the menu - walk out. Use the social network of Facebook and Twitter etc to make a point of bringing to people's attention what restaurants/hotels to avoid. Email the establishment voicing your concern about them having shark fin on their menu. It can be done! We advised Travel Blackboard (http://www.etravelblackboard.co.nz) what Regal Hotel was promoting, it was quickly removed from their site. We are on Facebook Join the growing number of divers who we are in contact with advising: what's happening within the magazine, specials and diving action around New Zealand and overseas. Visit: www.divenewzealand.com and click on Facebook to join. Article reprints or information email DiveNZ@divenewzealand.co.nz |
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