SEASPIRACY & EATING FISH?
Alex Rogers is Professor of Marine Science at Oxford University, advisor to Blue Planet II, he’s lead dozens of expeditions at sea and published hundreds of Scientific papers. He’s author of The Deep, The Hidden Wonders of our Oceans and How we can Protect them. He was the founding Scientific Director and Trustee of Nekton and now the Scientific Director of Rev Ocean. Who better to talk to us about the issues raised in the film?
Serge Raemakers is the founder of Abalobi, a South African based social enterprise with global reach. It’s a mobile app which helps thriving, equitable and sustainable small scale fishing communities in Africa and beyond.
David is a small scale fisherman from Lambert’s Bay, north of Cape Town whose life has been transformed by working with Serge and the Abalobi app.
CHEF BUN LAI
Chef Bun is credited with running the world’s first sustainable sushi restaurant, Miya’s in New Haven, Connecticut. There is no seafood on his menu that was caught or farmed in a detrimental way. He has reinvented sushi to promote ethical eating and only serves invasive species, that are abundant and ecologically destructive on his menu.
Mitch is a leading proponent of sustainable seafood in the UK. In his restaurants he focusses on locally-caught fish. If you visit any of his restaurants his staff will be able to tell you where the seafood on your plate was caught, and sometimes even which fishing vessel it came from.