Slow Fish in Action
Restaurants Get on Board
When it comes to protecting the planet’s resources, restaurants play an indispensable role in transforming the fish market and educating the public. Chefs and restaurateurs can have a huge influence on what consumers choose to buy.
A positive initiative was recently launched by Relais & Châteaux, whose members have pledged to procure sustainable seafood and to no longer serve endangered species, starting with bluefin tuna from the Atlantic and Mediterranean.
Other chefs are taking the discussion about sustainable fish out of the restaurant and bringing it to markets, the internet, television and forums dedicated to using creativity to build a better world. One inspiring example is Dan Barber’s talk "How I Fell in Love with a Fish" for TED.
Also beginning to make an appearance are guides to restaurants with a sustainable fish policy.
Chefs committed to sustainable fish sourcing are growing in number. Here are a few examples of initiatives launched by restaurateurs from the Slow Food and Terra Madre networks.