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Fishing pioneers put sustainable seafood top of menu

Imagine if fishermen only caught local, abundant, seasonal fish – instead of hunting less sustainable fish, such as the salmon and trout we normally see on the menu. Fishing pioneers Dock to Dish are turning our relationship to seafood on its head, supplying local restaurants with sustainable fish, cutting carbon footprints for both fisheries and chefs.

‘To see a name of a fish on a menu and demand that from the ecosystem and the fishery – that’s what puts heavy targeted pressure on species,’ said Sean Barrett, CEO of Dock to Dish.

‘We’re connecting people who eat in our restaurant to the world in which we live,’ said chef Michael Anthony.

Read more about the inspiring pioneers finding creative solutions to climate catastrophe here: https://wef.ch/pioneersforourplanet

About the series:
Each week we’ll bring you a new video story about the people striving to restore nature and fighting climate change. In collaboration with @WWF and the team behind the Netflix documentary #OurPlanet. #ShareOurPlanet

Want to raise your #VoiceForThePlanet? Life on Earth is under threat, but you can help. People around the world are raising their voice in support of urgent action. Add yours now at www.voicefortheplanet.org

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