In an Australian first, chefs from more than 50 leading restaurants across Australia have pledged to no longer serve unsustainable seafood as part of the Australian Marine Conservation Society’s (AMCS) new GoodFish Project. All the restaurants have agreed not to source or serve seafood that is red-listed as “Say No” in Australia’s Sustainable Seafood Guide.
Ben Shewry, world renowned Australian chef and owner of the 20th best restaurant in the world, Attica, has come on board as GoodFish Ambassador. Ben has been a long time supporter of AMCS having first started using Australia’s Sustainable Seafood Guide some 10 years ago to guide his work.
“As chefs we have a moral responsibility, we need to understand the ingredients that we are cooking with, and no more so than what comes from the oceans.
In my position as a chef, I have a big influence on what people eat and what other people cook because our restaurant is well known. If I don’t have what I would call a clean menu – if I don’t have best practice, the most sustainable menu I can have in terms of shellfish and seafood – then I am contributing to the problem.” – Ben Shewry
As a chef myself, my aim through the GoodFish Project is to bring together the strong voices of the food industry to protect our oceans. Chefs and restaurants are highly influential in what people choose to eat these days. We care deeply about the sustainability of the ingredients we use. By changing the way we work with seafood, using Australia’s Sustainable Seafood Guide as a tool, we can speak directly to Australians about the health of the oceans.
This is just the beginning. Later this year we will be launching an all new GoodFish website, making it easy for you to find sustainable seafood restaurants in your area. You can help by encouraging your local restaurant to join the project, and by using Australia’s Sustainable Seafood Guide to make better choices every day. Together, our actions can take sustainable seafood into the mainstream, creating sustainable fisheries around Australia and protecting the oceans around us.
By working together, we can change the way that Australians think about seafood and improve the health of the oceans.