Overfishing

The MSC awards crowned Wahaca for its commitment to sustainable seafood

MSC crowns Wahaca as most sustainable restaurant

By Melodie Michel

Wahaca has won the ‘MSC-certified menu of the year 2014’ in an award ceremony that recognised restaurants’ efforts to make their seafood offering more sustainable.

Chefs at the Ethical Eats sustainable seafood training day

Top fish swaps for sustainable menus

By Lorraine Heller

A new guide aims to help chefs make simple seafood swaps to improve the sustainability of their menus and businesses.

Not the End of the Line for sustainable fish restaurants

Not the End of the Line for sustainable fish restaurants

By Becky Paskin & Emma Eversham

With the release of documentary The End of the Line we speak to suppliers and restaurants about what theyre doing to ensure the fish they sell doesnt mean the end of the line for fish stocks or their business