Taking farmed salmon Off The Table: why, what and how?
Join conservation charity WildFish on Thursday 20 November from 10.30 – 11.30 am for a free online panel discussion and Q&A introducing Off The Table, a campaign calling on chefs and restaurants to take farmed salmon off their menus.
Farmed salmon is marketed as sustainable, but the reality tells a very different story. This intensive industry has devastating impacts on wild fish, marine ecosystems, food chain sustainability and fish welfare. As chefs, you’re on the front line of shaping what ends up on our plates, and you have the power to lead real change.
Panellists leading the conversation will include:
- Lloyd Morse: Chef proprietor at The Palmerston, Edinburgh
- Geetie Singh-Watson: Owner, founder at The Bull Inn, Albatross and the Baddaford Farm Collective
- Wendy Barrie: Creator of the Scottish Food Guide, Farm Shops and Cheese Trail
- Caroline Bennett: Founder, Sole of Discretion
- Nick Underdown: Director, Scotland, WildFish
Secure your place today
By joining this session, you’ll connect with chefs across the UK who are leading the change, learn more about Off The Table and leave with practical ideas for creative alternatives that diners will love. Follow the link below to find out more and secure your place today.