What a diner can do | Inquirer Business

What a diner can do

01:58 AM March 16, 2016

Not everyone can be an advocate of marine environment protection to the extent of community building in fisherfolk areas. Some can be part of the solution even if it’s just as a diner.

What can a single diner do to help push sustainable and traceable fishing, caring for municipal waters and better income for fishermen? A lot.

Money talks, so whenever possible, do:


Ask the restaurant staff or the chef where the fish on their menu came from and how it was caught. This way, restaurants will know there is a demand for sustainably caught fish, and will support fishers who are more responsible.


Patronize restaurants that are known to serve sustainably caught marine products and similar items

Check whether certain items such as fish ceviche are made from freshly caught fish, and whether “freshly caught” means the fish or crustacean was caught, bought, and cooked within the same day, or the same week, and so on

Pick the Catch of the Day or Catch of the Week over less sustainable items on the restaurant menu

Extend your sustainable seafood advocacy to the kitchen. Use sustainably caught fish and other seafood items (look through labels when grocery shopping or ask your favorite market vendor) whenever possible

Share. Tell your friends how supporting sustainable seafood fishing helps you eat well while still doing your part in caring for the environment and the fishermen who labor for the products that reach our markets and restaurants.

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TAGS: environment, Fishing, protection

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