Hope Floats for a Future for Sustainable Seafood

In a Vancouver, Canada marina, 1,675 plastic bottles are floating in the harbor. These aren't from an overturned recycling truck. Rather, the School of Fish Foundation used them to build an elegant floating dinning room, complete with a chandelier, that is serving six-course meals prepared by chef Robert Clark, known to many as Canada's "grandfather of sustainable seafood." The project is the brainchild of School of Fish Foundation co-founder Shannon Ronalds. "We wanted to address some of the issues plaguing the marine ecosystems, such as pollution. We also want to do what we can to protect the future of seafood. This ties these issues together."

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Chef Pasteau speaks about his sustainability efforts

François Pasteau is the founder, owner and chef at L’Epi Dupin, a restaurant that has been nestled in Paris’ 6th district since March 1995. L’Epi Dupin shocases the best each season has to offer and often uses products selected from local markets. Pasteau graduated from École Supérieure de Cuisine Française Grégoire Ferrandi, (the School of Culinary Arts) in Paris and he is now President of its Alumni Association.

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