Rick Bayless, a co-founder of Chefs Collaborative, is working to persuade other chefs to think about the environment when they make their decisions about food.
Some chefs are working on campaigns to raise awareness about ocean fish conservation. Their efforts could mean some changes on your favorite restaurant’s menu. The Great Lakes Radio Consortium’s Lester Graham reports:
Transcript
Some chefs are working on campaigns to raise awareness about ocean fish conservation. Their efforts could mean some changes on your favorite restaurant’s menu. The Great Lakes Radio Consortium’s Lester Graham reports:
Some celebrity chefs from across the nation are working together to stress the importance of conserving fish species. Several fish have been over-harvested and the chefs are calling on their colleagues and consumers to be more ecologically responsible. Rick Bayless is a chef in Chicago and has a television show on public TV. He says his restaurants and chefs have tried to keep informed about the fish they use.
“And then as we hear that certain things are stressed populations or if, for instance, tuna is not coming in as big as it used to be or marlin from Florida is getting smaller and smaller. And we can see that. And then we’ll all sort of get together and go ‘I think we should really not do this anymore because this doesn’t look very good.”
Bayless and other chefs involved in conservation programs are urging people to use fish in a way that doesn’t continue to cause pressure on the fish populations that are disappearing due to over-harvesting.
For the Great Lakes Radio Consortium, this is Lester Graham.