The world is going green. It’s nothing new. Turn off the lights. Use biodegradable things. Don’t chop down all the forests. Ya know, the usual. What some people struggle to realise is that going green applies to what we eat, too. SASSI and Pick n Pay have taken on an initiative to educate consumers on using sustainable fish in all their cooking. And to launch it to the public, they are honouring South African chefs who use seafood in an environmentally friendly way. YAY FOR THE WINNA WENNAS!
At the event, hosted at Harbour House at the V&A, we were treated to sustainably created seafood dishes. Think along the lines of yellowtail sushi, farmed oysters, and smoked snoek soup.
Keen on learning more? Enter: Press release. Ta-daa!
Janine Basson Manager of WWF-SASSI said, “WWF-SASSI is delighted to announce the launch of the SASSI Seafood Circle, presented by Pick n Pay.
“Building on the phenomenal success and traction of the “Green, Orange, Red” guide amongst the South African public, the SASSI Seafood Circle recognises and celebrates chefs who are actively championing sustainable seafood practices in their restaurants.”
An extensive assessment of 70 restaurants nationwide was done on their approach to implementing, supporting and promoting sustainable seafood practices.
The criteria on which the restaurants and chefs were assessed were:
- The restaurant’s seafood sustainability policy;
- The effectiveness of their communication of their seafood sustainability practices to their customers, employees and suppliers;
- Their level of engagement in communicating their seafood sustainability practices to a wider audience (e.g. via social media, TV appearances, etc.);
- The ‘Trailblazer factor’ i.e. those chefs and restaurants that are going the extra mile in promoting and supporting seafood sustainability.
45 restaurants were shortlisted as SASSI Seafood Circle candidates and this was whittled down to a shortlist of 12 restaurants.
Bronwen Rohland, Director Marketing and Sustainability at Pick n Pay said, “In line with Pick n Pay’s commitment to only stock sustainably sourced seafood by the end of 2015, this is an exciting step in recognising restaurants who are also encouraging, supporting and implementing sustainable seafood practices.”
The 12 deserving WWF-SASSI Trailblazers are:
Brad Ball Bistro 1682 Steenberg
Vanessa Marx Dear Me Cape Town
Jackie Cameron Hartford House Mooi River
Henry Vigar La Mouette Seapoint
Tanja Kruger Majeka House Stellenbosch
Bjorn Guido The Millhouse Somerset West
Rudi Liebenberg The Mount Nelson Cape Town
Kevin Joseph Oyster Box Durban
Chris Erasmus Pierneef a la Motte Franschoek
Bertus Basson Overture Stellenbosch
Marthinus Ferreira DW Eleven-13 Johannesburg
Stefan Marais Societi Bistro Cape Town
