My connection with seafood
Caroline originally worked in finance and having spent some time in Japan she returned home and in the 1990s set up the first conveyer-belt sushi restaurant in the UK - the critically acclaimed Moshi Moshi based in London. Japanese cuisine, of course, includes large amounts of fish and it wasn't long until Caroline became aware of the environmental problems of fisheries, starting with bluefin tuna. She became increasingly involved in food issues and has worked on various projects aiming to find solutions to problems in fisheries. As well as working in her own restaurants to reduce food miles, work with seasonal foods, increase sustainability, introduce direct sourcing, increase links with local food producers and generally act as a responsible restaurant, Caroline has also co-established the Pisces-Responsible Fish Restaurant initiative.
Why sustainability is important to me
I can’t pretend to understand the complexities of science and nature, but I do understand that I am a small but significant part of a complex world. Gaia’s principles of nature being inherently in balance leads me to understand that both as an individual and restaurateur, I must step up to the mark and play my part in being a custodian of the seas. Knowing a little of the life of the magnificent and noble blue fin tuna makes me appreciate that I am no more entitled to the resources of this planet than they, and that while they would live very happily without us, the same could not be said for mankind without nature. For me, the last word usually goes to Ghandi, "Be the change you wish to see in the world".
