Chefs and hospitality industry
As setters of food trends, chefs and restaurateurs are key players in creating consumer demand for sustainable seafood. Chefs and restaurants that are interested in serving their customers ocean-friendly seafood dishes offers promise that it is possible to increase awareness and appreciation of seafood that not only tastes delicious but is also good for the environment.
Up to now information about the seafoods that they use to create their latest culinary masterpieces or five-star menus has been difficult to come by and has been limited to freshness and quality only. Luckily, more and more prominent chefs are acknowledging that they too have an important role to play by selecting their ingredients more carefully from sustainable and environmentally responsible sources.
While overfishing presents a challenge in terms of supply and availability, chefs diversifying their use of seafood species can not only expand customer’s palates but also improve sustainability by alleviating demand for traditionally popular species (such as kingklip, kabeljou and cape salmon), that are prone to over fishing.