Tim Lenton and Steve Smith
24 de julio de 2025
Imagine if fishermen only caught local, abundant, seasonal fish - instead of hunting less sustainable fish, such as the salmon and trout we normally see on the menu. Fishing pioneers Dock to Dish are turning our relationship to seafood on its head, supplying local restaurants with sustainable fish, cutting carbon footprints for both fisheries and chefs. 'To see a name of a fish on a menu and demand that from the ecosystem and the fishery - that's what puts heavy targeted pressure on species,' said Sean Barrett, CEO of Dock to Dish. 'We're connecting people who eat in our restaurant to the world in which we live,' said chef Michael Anthony.
Tim Lenton and Steve Smith
24 de julio de 2025
Sreevas Sahasranamam and Aileen Ionescu-Somers
24 de julio de 2025
Goodness Esom
21 de julio de 2025
Robert Piper
21 de julio de 2025
Børge Brende, Bob Sternfels, Mohammed Al-Jadaan and Odile Françoise Renaud-Basso
21 de julio de 2025
Naoko Tochibayashi and Mizuho Ota
21 de julio de 2025