As the Southern African Sustainable Seafood Initiative (SASSI) says on its website, “unsustainable fishing practices have left fish stocks dangerously depleted and ecosystems sufficiently altered to jeopardise a number of marine species”. In an attempt to arrest the situation, SASSI has developed a set of consumer-focused tools to help us make sustainable decisions when it comes to buying and ordering seafood.
The Vineyard Hotel was the first hotel to sign up to the initiative and Chef Carl van Rooyen has continued to champion the cause. “We are thrilled to announce that Chef Carl has been named a SASSI Trailblazer for his efforts in support of sustainable seafood practices,” says CEO, Lex Petousis.
For the awards, the chefs were judged on the following criteria:
* Their restaurant’s seafood sustainability policy.
* The effectiveness of communication regarding these practices to customers, employees and suppliers.
* Their level of engagement in communicating their seafood sustainability practices to wider audience.
* The “Trailblazer Factor”, i.e. chefs and restaurants that are going the extra mile in promoting and supporting seafood sustainability.
Hear Chef Carl being interviewed by Pippa Hudson on Cape Talk: