On the Tide

The blog of Marine Conservation Institute

Greenhouse Ocean May Downsize Fish, Risking One Of World’s Most Productive Fisheries

ScienceDaily (Jan. 14, 2008) — The last fish you ate probably came from the Bering Sea. But during this century, the sea’s rich food web–stretching from Alaska to Russia–could fray as algae adapt to greenhouse conditions. “All the fish that ends up in McDonald’s, fish sandwiches–that’s all Bering Sea fish,” said USC marine ecologist Dave
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A Favorite Meal, Now Offering a Side Order of Environmental Awareness

New York TimesBy ELISABETH ROSENTHALPublished: January 15, 2008 LONDON — The restaurateur Tom Aikens is opening a sustainable fish and chips restaurant this month in London’s trendy South Kensington. Diners at Tom’s Place will be able to fulfill their consumer desires and be environmentally correct, too, but at a price. His travails to guarantee a
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