Casson Trenor, who works with Greenpeace on seafood issues, dropped by the Times the other day, and we sat and chatted for a while. My main question for him was, What are people supposed to do? Servers in restaurants and clerks in supermarkets are usually ignorant of what theyre serving and selling.
Even the most principled and informed consumer cant possibly be certain of what he or she is getting. The strategy, as I said here, may just be to eat lower on the food chain, and eat less: in other words, mostly sardines and the like, and not many of those.
His response was simple, actually. I myself can barely keep up with this stuff its changing all the time, and its really complicated and I look at the issue every day all day. But Mr. Trenor, who has written a book called Sustainable Sushi and is the sustainability guru and a founder of Tataki, a sushi bar in San Francisco (more on this next month, when I visit), believes that ultimately the solution is not about consumer education. Thats important, of course, and we need people to care about fish and the oceans. But if we really want to save them we need to get policy makers and companies that are invested in seafood to really change things.
To read the rest of the story, please go to: The New York Times