The world's rising appetite for seafood is on a collision course with its wild fisheries, leaving restaurant companies and other big buyers caught in the middle.
Amid reports the world's oceans are in danger of being emptied of some fish, companies such as McDonald's Corp., Long John Silver's owner Yum Brands Inc. and Red Lobster parent Darden Restaurants Inc. have embraced the growing movement toward more eco-friendly seafood-buying practices.
They are working with scientists and nonprofit groups to ensure the fish they buy is sustainable, meaning caught in a way that doesn't damage the ability of the species to reproduce.
"We know if we go raping and pillaging it today, there's nothing left for tomorrow," says Ken Conrad, the owner of the chain of 10 Libby Hill seafood restaurants in North Carolina and Virginia and chairman of the National Fisheries Institute, a seafood-industry trade group.
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