UK: Top chefs add sustainability to their menu

A new campaign launched by Greenpeace called Seafood See Life at Old Billingsgate Fish Market in London on 30th January aims to change the way chef?s cook for good. With the help of well known chefs Raymond Blanc and Tom Aikens, who claim that good taste and sustainability go hand in hand, the campaign launch aimed to urge other chefs to follow lead and only include sustainably sourced food in their recipes. The campaign has already attracted the backing of multiple Michelin-starred Heston Blumenthal and Hugh Fearnley-Whittingstall.

At the moment less than five-thousandths of the world?s oceans are protected by marine reserves, and yet fish stocks the world round are being seriously depleted by bad fishing practices.

"Protecting the diversity of fish in our seas is as important as looking after wildlife on land. Those of us who are passionate about cooking and serving seafood will be equally passionate about using only sustainable species, as the fish we cook and eat now will determine what we have in the future" said Raymond Blanc.

More info:
www.greenpeace.org.uk/seafood-seelife/seafood-seelife