WTO’s Fish Month tackles global overfishing issues and works towards sustainable fishing practices by regulating subsidies and addressing overcapacity.
Building Sustainable Seafood Supply Chains
In partnership with the James Beard Foundation, Postelsia wants to help chefs and restaurants support healthy oceans and a sustainable seafood industry.
Meet the Chef Leading Australia’s Sustainable Seafood Scene
Creating a sustainable food system that contains fish is possible, but requires us to look beyond the fillet. Chef Josh Niland from the Australian restaurant Saint Peter talks about how it can be done.
Scientific and Traditional Knowledge Is Helping Save the World’s Largest Freshwater Fish
This program brought an average increase of 29 percent per year in the Arapaima fish population in the region, and an average increase of 25 percent per yearin the income of communities.
Time to “Say No” to Atlantic Salmon in Australia
Aquaculture may be a key player in providing food security to a growing population, but if it isn’t done carefully, the environment on which it relies can pay the price.
The Culinary Explorer
An advocate for preserving India’s culinary traditions and local, sustainable fishing, top chef and culinary explorer, Manjit Gill, calls on chefs to take the lead in the good food movement.
