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Chefs and Restaurant Owners Call on Congress to Pass the Shark Fin Trade Elimination Act
Please fill out the form below to sign the chef and restaurant owner letter to Congress urging them to pass the Shark Fin Trade Elimination Act, which would ban the buying and selling of shark fins in the United States.

If you have questions please contact:
Amelia Vorpahl at avorpahl@oceana.org

Copy of the letter can be found here:
http://usa.oceana.org/sites/default/files/restaurant_and_chef_petition_against_shark_fins.pdf

Background
As chefs and restaurant owners, we are committed to ensuring the food we serve is good for the planet and for our customers. This includes supporting practices that do not contribute to the demand for unsustainable food products or harvesting practices. One practice stands above others in terms of is wastefulness and cruelty—shark finning. This process involves cutting the fins off of a shark and discarding its body at sea, where it dies a slow death from drowning, bleeding to death, or even being eaten alive by other fish.

The demand for shark fins is primarily driven by the market for shark fin soup, which is considered a luxury item in some Asian cuisines. In fact, it is estimated that fins from as many as 73 million sharks end up in the global shark fin trade every year. Sharks have important ecological value, playing critical roles in structuring ocean food webs. This means that declines in shark populations can create a domino effect of unintended consequences, including the possibility of damaging other seafood populations that consumers like to eat.
Simply put, there is no reason to serve shark fins in restaurants in our country. A national ban on shark fins would also reinforce the status of the United States as a leader in shark conservation, setting an example for the rest of the world.

We, the undersigned individuals, urge Congress to pass the Shark Fin Trade Elimination Act.
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