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- Tell world leaders Copenhagen wasn't good enough for the climate
- Call for an end to investment in Trident
- Design an activist stronghold to stop the third runway at Heathrow
- Tell your MP to change the politics and save the climate
- Become a member of Airplot and stand in the way of a third runway
- Make a donation - we can't do it without your help
Ocean-friendly cuisine: sustainable recipes from Britain's finest chefs
Posted by jossc on 22 October 2008.
Moules marinière à la Michelin-starred Raymond Blanc
Let's face it, even if you're Raymond Blanc, buying the right fish these days is not so simple.
And right now many of our traditional favourites, from cod to tuna, are disappearing rapidly from the seas due to overfishing and the effects of climate change. Bottom-trawling boats are sailing farther and fishing deeper than ever before, hauling in hordes of fish with heavy, weighted nets that tear up the ocean bottom. Read more »
Guardian: A fishy business
Don't let depleted stocks deter you from eating seafood altogether. These exclusive recipes from three top chefs prove sustainable species can be just as tasty as more familar fish.
London Sushi Awards ban endangered bluefin
Posted by sarah on 7 October 2008.
Entries at the Milan Sushi Awards earlier in the year (image by Thomas Lu, licensed under Creative Commons Attribution 2.0)
Working at Greenpeace often means that I find myself in some unusual places - inside a nuclear power station, atop an aeroplane or in a palm oil factory. But I certainly never expected to find myself at an international sushi awards ceremony.
Read more »Jellyfish and chip supper?
Posted by jossc on 8 August 2008.
A new report by the Institute of Marine Sciences at the National Research Council in Barcelona links the rapid growth of jellyfish populations throughout the world's oceans to overfishing of their natural predators such as tuna and as a result of global warming.
Read more »'Eco-chippy' sets new standards for sustainable fish and chips
Posted by jossc on 11 July 2008.
Colman's in South Shields has been described as "the nearest thing to an eco-chippy you're likely to find", a fish and chip restaurant which only serves wild fish from sustainable grounds, uses additive-free vegetable oil and sends its waste fat to be made into bio-fuel. Noted for its welcoming atmosphere, Colman's has featured regularly for the past few years in the Times' Top 10 UK Fish and Chip Shops, and was voted Best UK Takeaway at the BBC Food and Farming Awards 2007.
Read more »
