Celebrity chefs make an urgent call for access to more sustainable seafood

Top South African celebrity chefs have joined a clarion call for retailers and suppliers to prioritise more responsible fishing and aquaculture practices in their supply chains according to a new report from WWF’s Southern African Sustainable Seafood Initiative.

Press release

More than three billion people in the world rely on wild-caught and farmed seafood as a significant source of animal protein, and there is now a growing movement among chefs worldwide as their influence on food choices grows, also in South Africa.

Writing in the latest WWF SASSI Retailer/Supplier Participation Scheme Report, celebrity chef and forager Greg Henderson who was a guest judge on MasterChef South Africa, says he believes sustainable seafood has become one of the most important global conversations within the hospitality and food industries.

Above (from left to right): Kirtanya Maharaj (WWF-SASSI Outreach and Awareness Manager), Chef Greg Henderson, Pavitray Pillay (WWF Executive Head of Business Development and Marketing) and Aaliyah Shah (WWF-SASSI project officer)

Henderson, who is based de Tafel Restaurant in Cape Town, adds: “But it is also one of the most complex. Around the world, chefs are facing growing challenges linked to overfishing, climate change, habitat destruction, illegal fishing, rising costs, declining fish populations and a lack of transparency within supply chains.”

Celebrity chef Zana Alvarado, founder of MESTIZO in Johannesburg and a member of the South African Chefs Association Board, is also aware of the growing crisis of seafood sustainability but sees some positive change on the horizon.

“Globally, chefs face challenges around overfishing, climate change, traceability and supply chain transparency, but where the industry is succeeding is in certification, innovation and growing demand for responsibly sourced seafood,” she says.

More than 200 million tonnes of seafood are caught or farmed each year before being processed, transported and sold across multiple countries and markets. Yet the true cost of the seafood on our plates extends far beyond the price paid at the checkout.

In South Africa, seafood is not only a source of protein: it has deep cultural and culinary roots which is why local celebrity chefs have added their voice to this growing call among their international counterparts.

Chefs’ engagement extends beyond the plate. They can reach consumers and diners through chefs’ tables, cooking classes or menu tales. Each interaction is an opportunity to highlight the journey of sustainable seafood.

Biodiversity loss is everyone’s problem, and if these issues are not tackled, the long-term future of the seafood industry itself is at risk.

Consumers can use a very simple toolkit to spot greenwashing in the food industry in the report. They can also download the WWF-SASSI App here.

Relevant Agribook pages include “Fisheries and the Ocean Economy” and “Aquaculture.” The Business Listings below come from those pages.

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