Sustainable Fish Creates Business Opportunity for Seafood Restaurants
by Vikas Vij
According to the National Fisheries Institute, shrimp, salmon and canned tuna alone make up 60 percent of the seafood Americans eat. However, most of these species are endangered and, more often than not, are a product of unsustainable fishing practices.
The good news is that there is a growing segment of chefs, restaurateurs and fishmongers in New York and around the country that is taking on the mission of selling wild and local fish whose populations are not threatened with extinction. These seafood specialists also want to focus on selling invasive species that are a threat to the other fish.
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Vikas is a staff writer for the Sustainable Development news and editorial section on Justmeans. He is an MBA with 20 years of managerial and entrepreneurial experience and global travel. He is the author of "The Power of Money" (Scholars, 2003), a book that presents a revolutionary monetary economic theory on poverty alleviation in the developing world. Vikas is also the official writer for an international social project for developing nations "Decisions for Life" run in collaboration between the ILO, the University of Amsterdam and the Indian Institute of Management.
