Since the launch last Wednesday, the group claims the campaign has spread globally, attracting more than 20 organisations such as Shark Rescue from the United States and the Hong Kong Shark Foundation.
Project: FIN founder Jennifer Lee told MediaCorp: "Some restaurants have put baby shark's fins on the menu and that's very worrying because adult shark population is declining due to increased demand for shark's fin in Asia".
The depletion of stock is compounded as sharks take many years to mature and produce few young.
This means that their populations are slow to recover once overfished.
WWF Singapore, an environmental group, noted on its website that Singapore was the second largest shark fin trading nation and was not aware of any shark fisheries that were sustainably managed.
"Given the critical situation facing our sharks, we recommend for the Singapore public to stop consumption of shark fin and other shark products," it said.
But restauranteurs told MediaCorp they would still continue to serve shark's fin as long as there was a demand for it.
Jumbo group's general manager Ang Kiam Meng, who is also the president of Restaurant Association of Singapore, said: "It's a question of demand and supply and people are looking forward to eating the dish this New Year".
He told MediaCorp that several customers had walked out of Singapore Seafood Republic - a combined venture among The Jumbo Group, Palm Beach, Tung Lok and Seafood International restaurants at Resorts World Sentosa (RWS) - when they learnt that shark's fin was not served.
ORIGINAL SOURCE
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