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WCS- Fiji Director discusses gender equity and social inclusion at the International Symposium Fisheries Sustainability in Rome

(November 20, 2019) “There is a growing interest in ensuring that the approaches used in fisheries and conservation, incorporate gender equity and social inclusion to ensure outcomes are fair, just and sustainable.” Speaking as a panelist at a Session at the 2019 FAO International Symposium on Fisheries Sustainability in Rome, the Wildlife Conservation Society, Fiji Country Program Director, Dr. Sangeeta Mangubhai shared her views on how gender and social inclusion could enhance food security and biodiv...

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Besides Hot Water, Coral Bleaching Also About Location, Location, Location

(October 03, 2019) As conservationists grapple with unprecedented levels of coral reef bleaching in the world’s warming oceans, scientists in the Indian and Pacific Oceans used the most recent El Nino of 2016 (the warmest year on record) to evaluate the role of excess heat as the leading driver of coral bleaching. A study titled “Temperature patterns and mechanisms influencing coral bleaching during the 2016 El Niño” has revealed that coral bleaching is not only a result of heat stress but...

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Kusima mada is now available for purchase

(August 19, 2019) We are delighted to announce that Kusima Mada - Fiji's very own sustainable seafood cookbook is now available for purchase from the Wildlife Conservation Society. The cookbook has over 80 original, healthy, mouthwatering recipes and beautiful pictures celebrating the role of women in fisheries sector.You may book your copy with us today. Email us at infofiji@wcs.org or call on +679 3315174

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Kusima mada, Fiji's first sustainable cookbook launched

Kusima mada, Fiji's first sustainable cookbook launched
(July 08, 2019) On Tuesday, 25 June 2019, the Wildlife Conservation Society (WCS) launched a first of its kind cookbook in Fiji, Kusima Mada, designed to promote sustainable seafood.The launch was officiated by the Honourable Minister for Fisheries, Mr Semi Koroilavesau at Governor’s Restaurant in Knolly Street, Suva. The cookbook was written in collaboration with Australian Chef, Jason Allport, who designed original mouthwatering recipes using a range of locally-sourced seafood and produce. Only species ...

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