Aussie restaurants pledge to serve sustainable seafood

sustainable seafood

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. 

Shewry 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,” Shewry said. 

“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.” 

This is just the beginning. Later this year AMCS will be launching an all new GoodFish website, making it easy for diners to find sustainable seafood restaurants in their area. 

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