Taking Mass Extinction Off the Seafood Menu
Over 90% of the world’s seafood stocks are depleted – and just three species are on nearly every restaurant menu. To save seafood (so we can keep eating it), the way we catch, serve and consume it must change. James Beard Foundation recruited the most powerful influencers – chefs and fishermen – as the new heroes to save the world’s seafood stocks. Along with scientists and activists, can they convince consumers to branch out from salmon, shrimp and tuna – and bring seafood back from the brink?
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Additional Supporting Materials
- Can a chef-led initiative be successful in saving seafood, where others haven’t?
- I already watch where my beef, chicken and eggs come from – why should I care about my scampi entrée, too?
- What does “sustainable seafood” even mean?
Jan Kleszynski, Director, C+C