Nature films such as Disney's Ocean, opening April 22, and BBC's popular Blue Planet are stunning to watch, but what they can't show is how empty the seas actually are. Overfishing for the past century has led to catastrophic declines in most of our favourite fish. Fishing fleets are now delving deeper, and bottom trawlers worldwide are leaving ocean-floor ecosystems in ruins.
Bluefin tuna numbers are so dangerously low that a United Nations embargo was almost enacted last week after populations fell by more than 75 per cent (Japan's political clout blocked the ban).
Severely threatened fish are still found on the menus of luxury restaurants worldwide – but some are bucking the trend and serving only responsibly sourced seafood. Luxury hotel chain Fairmont has paired all its restaurants with local sustainable suppliers, and for the month of April will be raising money – $1 for each guest – for the National Geographic Society's ocean-conservation programs.
It isn't Fairmont's first ocean-friendly measure: In 2008, the hotel chain removed from its menus highly prized but severely threatened species such as bluefin tuna and Chilean sea bass.
Going eco-friendly doesn't have to be unsavoury: Fairmont's Mexican hotels serve up lobster and Vancouver menus include pan-seared halibut – sourced responsibly so there will always be more fish in the sea.
Special to The Globe and Mail
