‘Good Fish Project’ urging chefs to serve sustainable seafood

Some of Australia’s top chefs have banded together, pledging to only serve sustainable seafood in their restaurants as part of the Marine Conservation Society’s new ‘Good Fish Project’. Up to 40 restaurants have agreed not to serve ‘red-listed’ seafood in an effort to help revive dwindling fish stocks. Good Fish Project Manager Sascha Rust says ‘we all have a responsibility’ to think ethically about the types of food we consume, but believes chefs, as industry professionals, ‘have to do their part’ with ‘clean menus’. Australians are set to consume thousands of tonnes of seafood this Easter.

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