Not sure who reads the Marriott In The Kitchen, the blog of the head corporate chef at Marriott, but there was an interesting article posted there about FutureFish, a new program that Marriott is undertaking to address issues around overfishing.

Marine scientists argue that if the world continues at the current consumption rate, the global seafood resources are at risk of becoming non existent, some say by 2040. I am no scientist, nor do I believe the world will actually let that happen, but every chef will tell you that the fish are smaller now than they were several years ago. It is really up to us to manage how we handle the growing concern of seafood sustainability, and preserve our ability to prepare and serve this all important menu category. To that end, Marriott has initiated a program designed to address this growing concern and define how we approach seafood sustainably on a global strategic level with local actions. FutureFish is an internal program guiding our chefs in seafood selection, procurement, sales preferences, and sustainable solutions.

Interesting to read, and good to hear that Marriott is looking at how to ensure sustainability in the food they are producing at their restaurants.