Restaurant operators are being urged to back a campaign on sustainable fish as a new feature documentary film about the effects of the worldwide overfishing crisis is released.
The End of the Line](http://endoftheline.com/film), in cinemas for one day only on 8 June, examines the impact of overfishing and highlights the imminent extinction of bluefin tuna and the implications of a future world with no fish.
The makers of the film - based on the book of the same name by Charles Clover - are calling on UK restaurant operators and chefs to get involved in a campaign to improve sustainability.
Michelin-starred chef Tom Aikens, who has teamed up with Clover to get restaurateurs behind the campaign, said: "All chefs need to understand where their fish comes from, help with traceability of any fish products, make sure they are not serving endangered species such as bluefin tuna and ensure all fish comes from a reliable and sustainable source."
Mark Fuller, director of Concept Venues, which owns fish restaurant Geales in Notting Hill, added: "I was quite taken by the film and I can see where Tom Aikens is coming from now. I've already spoken to my chef, Giles, and it's my intention to put information in my restaurants to inform the public."
Tom Illic, chef-proprietor at Tom Illic restaurant, said change had to come from the top. "Although the film might have some influence on my thinking, at the end of the day I'm going to serve what my suppliers offer me, so any real change in this arena has to come from Government," he said.
By Kerstin Kühn and Gemma Sharkey
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