Deliveroo, the British food delivery service founded in 2013 by Americans William Shu and Greg Orlowski, has announced that it is removing all of the shark fin dishes from its platform. The dishes are found at 34 different restaurants in Singapore.
Kim Stengert, Chief Strategic Communication and External Relations at WWF-Singapore, which has been working with Deliveroo, said: “Deliveroo’s new commitment takes Singapore a significant step closer to closing shark product demand for good.”
A 2017 joint report by TRAFFIC and WWF identified Singapore as the world’s second-largest trader for shark fin by value—after Hong Kong. The country imported more than 14,000 tons of shark fin over a six-year period from 2005–2014. After Thailand, Singapore is also the world’s second-largest re-exporter of shark fin—accounting for 10% of the world’s total exports.
Sid Shanker, General Manager Deliveroo Singapore, said: “We are committed to being the definitive food company with the widest choice for consumer, but that should go hand in hand with protecting our natural environment. Great food shouldn’t cost the earth.”
Headquartered in London, with 2,000 employees around the globe, Deliveroo operates in over 500 towns and cities across 13 countries, and works with over 50,000 restaurants.
Read more in the press release below.
Deliveroo removes 150 shark fin dishes from platform in support of WWF’s shark movement
Singapore, 2 October 2018 - Deliveroo has today committed to removing all shark fin dishes from its platform to address the serious threat of shark fishing on the environment. Supported by the World Wide Fund for Nature (WWF), this move by Deliveroo signals a growing momentum among Singapore’s F&B industry to protect ocean resources by phasing out shark consumption.
Over 70 million sharks are killed to satisfy people’s demand for shark-based dishes every year (The Shark and Ray Trade Report in Singapore, 2017, PDF). Singapore has been identified as the world's second largest trader for shark fin by value, according to a 2017 joint report by TRAFFIC and WWF.
Sharks are being removed from the ocean faster than they can replace themselves. One in four sharks and rays are threatened with extinction and for some shark populations, declines of over 90% have been reported.
In response to this, Deliveroo has now taken action to remove 150 shark fin dishes from its platform in Singapore, from 34 different restaurants, and commits to having no such dishes on the platform in future.
The company has committed to taking shark fin and any related shark products out of its physical and digital menus. Its pledge also makes clear that the company “will not serve it at special request on a case to case basis”.
“This commitment by F&B establishments is crucial to saving sharks and the ecosystems that depend on them. As sustainable options do not exist for sharks, halting consumer demand is the only solution today. Deliveroo’s new commitment takes Singapore a significant step closer to closing shark product demand for good,” Kim Stengert, Chief Strategic Communication and External Relations at WWF-Singapore said.
Sustainable food production and protecting endangered species is something Deliveroo believes in and knows to be important to consumers in Singapore. A 2016 survey by WWF-Singapore has found that 8 out of 10 of people in Singapore have stopped ordering shark fin, citing shark protection and environmental concerns as key reasons. However, Deliveroo is keen to continue raising awareness of this issue amongst consumers.
General Manager Deliveroo Singapore, Sid Shanker, said: “This is an important step. Deliveroo wants all the restaurants we work with to promote sustainable food production, and that must include protecting endangered species. We are pleased to have joined WWF’s commitment in taking action against serving shark products. We will work with WWF to see what more we can do in this area. We are committed to being the definitive food company with the widest choice for consumer, but that should go hand in hand with protecting our natural environment. Great food shouldn’t cost the earth.’
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