There’s no denying this: our city’s still playing catch-up with the rest of the world when it comes to anything green—and this includes eco-conscious F&B. But in recent years, a slow and steady move towards responsible sourcing has taken hold industry-wide, beginning most prominently with sustainable seafood. In general terms, seafood that is farmed or fished within a responsible environment to ensure uninhibited future production, with minimal interference to the ecosystem, can be considered sustainable—and there are a handful of organizations worldwide that provide certifications to qualified practitioners. Fish Bar & Grill (7/F, JW Marriott, Pacific Place, 88 Queensway, Admiralty, 2810-8366) and Hugo’s (Hyatt Regency Hong Kong, 18 Hanoi Rd., Tsim Sha Tsui, 3721-7733) are among our city’s leading hotels to proudly promote the practice. Fish Bar & Grill sources fish caught in the South China Sea and thereabouts from a certified supplier, and Hugo’s rotates through a menu of freshly and responsibly caught produce such as Australian salmon and French sea bass. Restaurant groups like IHM and JC Group also offer sustainable produce like Icelandic cod and Australian mussels and salmon at Posto Pubblico (G/F, 28 Elgin St., Central, 2577-7160) and Linguini Fini (1/F, The L Place, 139 Queen’s Rd. Central, 2857-1333), and sakura seabream at Kaika (19/F, The One, 100 Nathan Rd., Tsim Sha Tsui, 2972-2888). The WWF has also been aggressively promoting sustainable seafood in recent months, signing on venues like Grand Central Bar & Grill (3/F & roof, Civic Square, Elements, 1 Austin Rd. West, West Kowloon, 2736-4888) and Eclipse Group’s Taku (35 Elgin St., Central, 2545-9966) and Lil’ Siam (38 Elgin St., Central, 2868-4445) to provide a sustainable menu to their diners. If the offerings are given a good reception, the restaurants will in turn make longer-term strategies to provide the items on a permanent basis. We hope this trend will be here to stay.