I was recently inspired by a reader’s comment on a blog on sustainable fishing. This reader brought my attention to a Vancouver Chef, Rob Clark, who takes cooking sustainably seriously. If you are interested, you can hear him talk more about his philosophy at this link. I appreciated Rob’s tips on eating sustainably when dining out. First, Rob recommends carrying your portable SeaChoice Seafood Guide (or similar guide in your region) to determine which menu items are ocean-friendly. And, to make the best use of this guide, it is important to ask your server two simple questions: "Where did the fish come from?" and "How was it harvested?"
Simple enough in theory, but most of us may need a little encouraging to ask these questions when we are eating out with friends, on a date, or on a business lunch. So, what can we do to ensure that these questions become second nature? It helps to have chefs like Rob speaking out to remind us why the answers are important. The rest, I’m convinced, will come with a little practice. I still remember how long it took before I reliably remembered to separate garbage into recyclable units rather than throwing it all into the same bin. Twenty years ago, there were many people tossing their garbage directly onto the streets – how many of us would think about doing that now?