SINGAPORE & THAILAND: It is in demand every Chinese New Year and is believed to bring good luck. But the red grouper is also overexploited or from unsustainable sources, according to the World Wide Fund for Nature (WWF).

It is among the three in four popular seafood species consumed here that WWF Singapore considers overfished or not well-managed, a list that includes swordtip squid and stingray.

In a country where people love to eat seafood – on average, 21kg per person in a year, compared to the global average of 20kg – one solution to the depletion of fish stocks is to eat responsibly.

READ & WATCH: Saving our ocean’s fish stocks, one plate of nasi lemak at a time

To this end, a growing number of businesses, like Marina Bay Sands, are starting to use more certified sustainable products in their kitchens. But are such measures really benefiting the environment?

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In January, nearly 70 organisations and individuals criticised the Marine Stewardship Council (MSC), the dominant seafood sustainability certifier, for failing to uphold standards to reduce overfishing.

In a joint letter, they said “an increasing number of controversial fisheries” had been certified despite destroying the environment and having unsustainable practices.

At a time when efforts like eco-dining – eating food harvested in a responsible way – ditching plastic straws and switching to electric cars are growing trends, a new Channel NewsAsia series is questioning things that green advocates might take for granted.

Coming Clean About Green looks at how impactful some of these green solutions, from cycling to clean coal, really are. And in the case of eating sustainably, it will take much more than that to make a world of difference. (Watch the episode here.)

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When it comes to sustainable seafood labels, there are few options. The Aquaculture Stewardship Council…

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