When you order salmon or sushi at a restaurant, it comes from the kitchen. But what impact did your fish dinner have on the ocean? How do you know if you are contributing to overfishing, or depleting an already endangered species?
There are plenty of restaurant review websites that rate food, service, and value. Charles Clover, author of The End of the Line, the book behind the 2009 documentary, and his team have launched Fish2Fork, a site that reviews restaurants for their impact on fish and oceans. 90% of the world’s large fish have been wiped out since 1950, says Clover, and 80% of the world’s fish stocks are severely depleted by overfishing. But there are lots of sustainable options, and many restaurants are working to reduce their impacts on the ocean. The idea behind Fish2fFork is, if you know where the seared tuna or halibut comes from and how it got on the menu, you can make an informed choice about what to order. In this video, Clover introduces Fish2Fork, and stresses the bottom line: “We believe that when you eat fish with a clear conscience, it actually tastes better.”