(3BL Media/Justmeans) – More than half of the world's population lives within 100 km of the coast. While human beings have always depended on the ocean for food, advancements in fishing technology and unsustainable fishing practices are now taking their toll. Fish stocks in continental shelf areas are considered to be fully or over exploited. Fishing techniques such as trawling and dredging are causing serious damage to marine habitats and organisms living on the sea floor. Hotels and restaurants serving seafood can play an important role to counter this situation by choosing seafood that has been farmed or harvested sustainably. Meliomar, Inc. of the Philippines is organizing the Sustainable Seafood Week from February 15 to 21, 2016 to highlight an urgent need to promote marine and seafood sustainability. The event will establish an open and dynamic platform for interested stakeholders to discuss the challenges and create awareness for more sustainable seafood in the Philippines. It will focus on local solutions for change and reform in the fisheries and aquaculture sector. Participating hotels and restaurants will promote the cause through a series of special events. According to Christian Schmidradner, general manager of Meliomar Inc., the Sustainable Seafood Week will become a key vehicle to facilitate change, to learn from shared experiences and monitor improvements. The organizations participating in this event include the Bureau of Fisheries and Aquatic Resources, Meliomar Inc., Fairmont Hotel, Hyatt City of Dreams Manila, Marco Polo Ortigas, Marriott Manila Hotel, The Peninsula Manila, Shangri-La Hotels, Fairmont Raffles, New World Makati, Alab, Le Club, Lulu Hooch, Vask, Disciples Escoffier International Asia, Blueyou, Center for Sustainability, Greenpeace Southeast Asia, PEMSEA and RARE Fish Forever. Meik Brammer, Executive Chef of Manila Marriott Hotel, said that Marriott’s commitment to the Sustainable Seafood Week is part of a global effort to sustain fisheries resources and protect the ocean, with the recognition that their restaurants and hotels have the responsibility and the power to address this issue from a direct supply chain perspective. Vince Cinches, Oceans Campaigner for Greenpeace Philippines, said that by taking on the responsibility of sourcing and serving traceable, sustainable, and equitable seafood, the hotel and restaurant industry is demonstrating the viability of sustainable seafood which not only benefits local communities, but also helps conserve and protect our fragile marine ecosystems.