Posted by Casson on Jul 14, 2010 in
News and Announcements In the embattled world of sustainable seafood, it’s always nice to see positive change in a major public venue. As heartwarming as it is to hear from someone who has pledged to stop eating Chilean sea bass or unagi, it feels even better when a restaurant – or even better, an entire seafood distributor – drops it altogether in the name of environmental preservation.
In this vein, I’m thrilled to see a spark of light appear in the otherwise relentlessly dismal saga of the bluefin tuna.
Bright lights and sharp knives
Many readers of this blog are likely familiar with Food Network’s Iron Chef America, a culinary contest wherein a visiting chef races against time to prepare an assortment of gastronomic delights for a panel of judges. At the same time, one of the resident masters – a star-spangled group known as the Iron Chefs – embarks on the same task in an effort to defend his or her title against the upstart challenger. The dishes are linked by the requirement that they must all involve the day’s secret ingredient, which is revealed only moments before the contest begins. The entire exercise takes place in front of dozens of cameras and a few quirky announcers in a regal arena known as “Kitchen Stadium.”
The chefs are allotted one hour to prepare their items and are subsequently judged on the relative merits of their menus. The chef whose culinary tour de force is deemed to “reign supreme” by the panel is considered the winner of the day’s contest.
Wait -- WHAT?!?
Iron Chef America is a interesting show, to be sure, but it has historically concentrated on strict gastronomic hedonism – it seems that no ingredient is too expensive (or too endangered) to be included in the Stadium’s massive inventory. I remember one particular episode of its forerunner, the Japanese TV cult smash Iron Chef, where a chef cooked down half a dozen lobsters with a few stalks of asparagus only to subsequently serve the lobster-infused vegetable and throw the crustaceans themselves in the trash.
Anyhow, the reason I bring this up is to highlight what I consider to be a significant shift towards ocean conservation in the highest levels of the modern American foodscape. Iron Chef America has catapulted any number of victorious challengers into the spotlight – perhaps it can now do the same for a fish.
On Monday morning, a well-known food blogger and sustainable seafood enthusiast named Richard Auffrey threw his cyber-gauntlet at the feet of culinary celebrity and TV personality Alton Brown. Mr. Brown, the host of Iron Chef America, is known to be a vocal advocate for seafood sustainability. He has, in fact, gone as far as publicly announcing that until sushi kingpin Nobu Matsuhisa removes bluefin tuna from the menus of his eponymous restaurants, he will not set foot in any Nobu anywhere.
Leave me out of this. I'm feeling prickly.
So why did Auffrey take aim at someone who seems to be fighting on the same side of “Battle Bluefin”? (apologies to the Chairman)
Last week, Kitchen Stadium was visited by Makoto Okuwa, the former sous chef of Iron Chef and sushi icon Masaharu Morimoto. Over the course of the contest, Chef Makoto prepared five dishes, all containing the day’s theme ingredient (which, auspiciously for the sushi chef, happened to be sea urchin.) One of Okuwa’s offerings was his “uni surf and turf”: urchin-kissed wagyu beef paired with a ribbon of otoro, the belly flesh of a bluefin tuna. Brown did not raise any objections or offer any comments on the unsustainability of the dish, and Auffrey reamed him for it.
I’m proud of Auffrey for sticking up for the flagging bluefin, but that’s not why this is so interesting to me. The fascinating thing is what happened immediately after Auffrey posted his rant: Brown responded. Like, right away.
Brown fenced with Auffrey a bit over the aggressive and accusatory tone that the blogger had adopted, but he also admitted that the use of bluefin in Kitchen Stadium was lamentable and unnecessary. The two traded barbs and questions for a bit, but in the end, Brown took action and the oceans got what they needed. According to Brown, bluefin tuna is now banned from Iron Chef America.
Bluefin? Not in our house... at least, not anymore
This is fabulous. Iron Chef America is both one of the pioneering shows behind the recent explosion of food porn in the United States as well the American rendition of a classic Japanese TV program. To have the pseudo-traditional otoro excluded from the Kitchen Stadium arsenal is an extremely powerful statement about the reality of our ailing oceans and the need for immediate action if we are to save them.
There are so many things about this story that I like. I like how Auffrey stood up to Brown and called him out. I like the prompt, gentlemanly, and constructive response Brown offered in spite of his indignation. I like the quick decisive action that Brown took to rectify the situation. I love the fact that bluefin tuna is now pisci non grata on a major Food Network television show. And the icing on the cake? Chef Makoto decisively lost the battle to Iron Chef Michael Symon, who didn’t use any bluefin at all.
Score one for the oceans.
Tags: alton brown, bluefin, food network, iron chef, iron chef america, makoto okuwa, michael symon, morimoto, nobu, otoro, passionate foodie, richard auffrey, sushi, unagi, uni, urchin, wagyu
Stars, stripes, and scales
In an age and state where the word “patriotism” has been misinterpreted, manipulated, maligned, and mangled beyond recognition, it is often difficult to discern not only what it means to be patriotic, but what it means to be an American. In my experience, it is only on a rare day that it becomes unnecessary to differentiate between vying definitions – nationalistic pride, support of entrenched policies, endorsement of governmental shift, facebook-friendship of standing politicians, etc. – before I can state without equivocation that I am proud to be an American.
Today is one of those days.
Early this morning, Tom Strickland, the assistant secretary for fish, wildlife and parks at the US Department of the Interior, finally stood up against those who would doom the beleaguered Northern bluefin tuna to death by sushi knife. Citing the management failures of the International Commission for the Conservation of Atlantic Tunas (ICCAT) and underscoring the unquestionable peril in which this noble fish finds itself, Strickland announced that the Obama administration will indeed be supporting Monaco’s proposal to list the Northern bluefin tuna under CITES Appendix 1.
A bloody shame
This is a game-changer. The world’s largest economy has finally weighed in on one of the most pressing issues facing the ocean conservation movement – the simple fact that commercially exploited fish have thus far been utterly ignored by the institutionalized international processes designed to offer respite to endangered species. The Northern bluefin tuna, decimated by the rapacity of the global sushi industry and of bluefin traders like the Mitsubishi corporation, has hitherto been largely ignored by the world’s protectionary bodies in favor of ICCAT, a malfunctioning, incoherent (mis)management system that has brought the bluefin to the brink of the abyss… but perhaps this is finally at an end.
The United States government’s role in this ecological chess match is unique. Even though US economy does not have a significant share of the world’s bluefin production, it does constitute a sizable share of overall consumption. Certainly it is not on a scale to match Japan (the world’s foremost consumer of bluefin, devouring approximately 80% of all bluefin tuna yanked from our ailing oceans) but the US sushi industry has exploded in recent years, bringing with it a skyrocketing demand for bluefin tuna. Many of the world’s most well-known sushi icons are based in the United States, and there is no shortage of American consumers willing to shell out fat stacks of greenbacks for the ephemeral bliss of a two-bite communion with Our Lady of O-toro. As such, the US is more than just a global economic engine in this scenario. The conviction of the Obama administration to stand behind Monaco’s proposal is a food policy statement – an admission that as we as a global community grow, we need to begin to make difficult choices, and that desire and wealth can no longer stand alone as the market mechanisms that drive our luxury food supply. We must begin to temper them with an awareness of the impacts our choices have on our environment.
Not on his watch
Certainly this is not the end of the struggle. Whether or not the bluefin will receive the support and protection it requires will be decided by a conference of all CITES parties in Doha, Qatar, later this month – and it will likely be a bloody affair. Japan vehemently opposes the proposal and is expected to break out every weapon in its considerable arsenal in defense of its hard-line position. China, too, has announced its opposition to the listing. Support for the proposal within the European Union is tenuous at best and could still sour. Many other countries, such as Australia (which has a bluefin industry of its own, albeit a different stock and species), New Zealand, and Brazil remain on the fence. There is still a great deal of work to do.
So while the champagne moment is yet to come, I would suggest making some room in the fridge to chill a bottle or two. The support of the Obama administration was an absolute necessity if the bluefin is to survive the CITES gauntlet, and with it secured, there may just be some hope for the world’s most expensive fish – and, symbolically, for the oceans themselves – after all.
Tags: australia, bluefin, china, CITES, europe, ICCAT, japan, mitsubishi, monaco, nationalism, nobu, obama, patriot, strickland
In an absolutely heartbreaking turn of events, the European Union has decided not to support Monaco’s proposal to award the northern bluefin tuna the protections of CITES Appendix I.
I am gutted.
A continental disappointment
Even though a majority of countries within the EU – specifically those of Northern Europe, Scandinavia, and the British Isles – voted to co-sponsor, an uncompromising and hostile block of Mediterranean countries were able to defeat the process. Because of convoluted EU law, these southern countries were able to demonstrate enough dissent within the Union that the mighty juggernaut of European bureaucracy creaked to a halt.
While 21 European nations seemed ready to support the ban, the unceasing whine generated by six short-sighted members – Spain, France, Italy, Malta, Greece, and Cyprus – was able to derail the process. Without EU backing for Monaco’s proposal, it becomes increasingly unlikely that the bluefin tuna will find succor. Rather, it will probably fall back under the domain of ICCAT – the very organization through whose lack of potency this magnificent fish has found itself in such dire straits.
This is not progress.
Want to point the finger at someone in particular? No problem. This nauseating story boasts two particularly villainous figures.
Environmental enemy #1: Joe Borg
It's all about the euros
Joe Borg, Maltese, is the EU Commissioner of Fisheries and Maritime Affairs. Though his political savvy, the bluefin tuna mafia of Malta, Italy, and the rest of the Mediterranean was able to accomplish its shockingly myopic goal of keeping this fishery open. It’s probably not necessary to be reminded that northern bluefin tuna populations have crashed to such a level that, if current fishing trends continue, they will be commercially extinct within two years. Someone please explain to me why countries that depend on fishing for their livelihood would strive to eliminate the very lifeblood of their economy through an unabashed short-term cash grab?
Environmental enemy #2: Nicolas Sarkozy
Bye bye bluefin
Remember all that nice stuff I said about Sarkozy a couple months ago? I take it all back. France’s first citizen has proven himself the worst type of turncoat; a traitor to his people and his planet. France was the first country to step forward and support Prince Grimaldi’s proposal, but in recent weeks, Sarkozy has reversed his position and allied with the Mediterranean states. If France had not switched camps, the proposal would have most likely been endorsed by the EU. From a certain perspective, the actions of one individual may have doomed the world’s largest bony fish to an ignominious demise.
Want to tell Sarkozy what you think of his actions? Send him this letter. It’s in French — here’s an English translation, courtesy of Greenpeace UK.
Fortunately, all is not lost. We can still save this animal – but yes, it is going to be more difficult that in otherwise would have been.
First of all, there is a chance that Europe will reverse its position. Lobbying efforts are underway in France and other key countries, and if the balance of power can be swung away from the Mediterranean, the European Commission may vote in favor of the proposal after all. Unfortunately, we most likely won’t know how this will fall out until early next year. So, in the interim, Monaco’s proposal needs a new champion.
Crimes against nature
There is a meeting in Brazil in November that will revisit this issue. Before it kicks off, we need to convince the government of a major world power to take a stand on this – and frankly, the best candidate is the United States. If we can get Washington to step up, we can still save the bluefin tuna from extinction.
We’re gaining momentum here in the States. The Coastal Conservation Association, a major recreational fishing association, has taken up the banner and is pushing to have Northern bluefin listed under CITES Appendix I. President Obama’s Ocean Taskforce is traveling about the country holding open hearings on ocean issues, and the administration seems receptive to the idea of pushing this issue and creating marine reserves in the Gulf of Mexico to protect the bluefin spawning grounds. And numerous environmental groups and activists soldier on, waving the flag and shouting to the rooftops.
Dying for a miracle
Please, spread the word and get involved. If we can create a groundswell of support, we can regain momentum.
Tell your friends and co-workers about this critical issue. Support Greenpeace’s actions in France and help us get Paris back on track. Avoid sushi restaurants like Nobu that serve endangered bluefin tuna. Most importantly – don’t give up on this amazing animal just yet. We can still turn things around.
Tags: bluefin, borg, cca, coastal conservation association, cyprus, environmental enemy, eu, european union, extinct, france, greece, greenpeace, italy, letter, malta, monaco, nobu, northern, obama, overfishing, sarkozy, spain, vote, washington
On Friday the 19th, I was invited to participate in a short Q&A session directly following the release of The End of the Line, a new documentary about the state of our oceans, at a movie theater in the East Village.
Even though Greenpeace has been engaging in rigorous cross-promotional efforts with the producers of this film, including campaigning against Nobu restaurant and taking to the water to expose the repugnant activities of bluefin tuna pirates, this was the first time I actually saw the movie in its entirety… and I’m now more convinced than ever that it merits our unconditional support.
The End of the Line is a masterful work that details one man’s crusade to save our world’s oceans. The author and subject of the documentary, Charles Clover, found his love of the ocean as many of us do: at the end of a line.
While fishing in Wales, Clover snagged a very lonely salmon – a salmon that turned out to be the last one ever caught in that river. Overfishing, rampant development, pollution, and habitat loss have combined forces to annihilate a population that once made annual pilgrimages to the Welsh highlands.
After witnessing the melancholy fade-out of this salmon run, Clover began to ask that simple question that so many of us are struggling so mightily to ignore: Why are our fish disappearing? His quest to find an answer became an odyssey that took him from Senegal to Tokyo and a thousand points in between.
You should see my older brother
The movie is replete with dazzling imagery; shots of Almadraba, a traditional bluefin tuna hunt undertaken by Spanish fishermen in the Strait of Gibraltar capture the true vitality and power of this regal animal. During the sequence, I overheard a woman in front of me convey her astonishment over the bluefin’s massive size to her companion in hushed expletives.
The irony is that the bluefin pictured in The End of the Line aren’t large at all… maybe 150 pounds. Just a short decade or two ago, there still were bluefin swimming about that had reached sizes closer to their true potential – upwards of 600 pounds. That’s three or four times larger than the “massive” fish in the movie.
Our baselines have shifted. Aside from the wrinkled old seadogs that haunt the docks of towns like Gloucester, MA, no one remembers a truly gargantuan bluefin. No one remembers that there used to be alligators in Chesapeake Bay. No one remembers the true nature of a healthy ocean.
"When I was your age..."
A number of aging fishermen appear throughout the film, underscoring this issue by weaving an old salts’s lament into the story. With their greybeard perspective and sun-stroked skin, these old men of the sea decry the waste and rapacity of the modern fishing industry, citing our rampant overfishing as a glaring example of today’s generation cutting its own throat in search of a quick dollar.
Near the conclusion of the film, an unnamed woman sums up the problem when she smiles into the camera and candidly delivers the line, “I like to eat fish. To me, fish are food.”
Fish food
Those who have read some of my previous articles and blog entries on this subject know that I do not necessarily dispute this statement. I don’t have a problem with the concept of a human being feeding on a fish. The problem arises with the strange assumption that once an animal is relegated to the status of “food,” it no longer merits any kind of respectful treatment. It does not deserve to be treated as a living thing; rather, it exists for the lone purpose of one day graduating to the status of fish finger, salmon burger, or 2-piece nigiri plate.
Speaking to this issue (albeit somewhat indirectly) is Dr. Daniel Pauly, a UBC professor who is prominently featured throughout the movie. Pauly is one of the most well-known fisheries scientists in the world. He speaks at conferences and symposia in cities across the globe. The particularities of his theories are often disputed within academia, but no one would deny the man’s brilliance and devotion to the planet.
At one point during the film, Pauly offers a frighteningly simple answer to Clover’s overarching question about the fate of the world’s fish. When Clover asks, “Where are the fish going?, Pauly responds, “We are eating them!”
- ALL YOUR FISH ARE BELONG TO US
Fish may be food to some, but that does not mean that they are not still fish first and foremost, living organisms with which humans have a delicate and complex relationship. This relationship is being abused to a terrifying extreme. Factory trawlers, dynamite fishers, bluefin tuna pirates, absurdly greedy corporations (et tu, Mitsubishi?) and corrupt politicians have stretched the ability of our oceans to nurture healthy fish populations to the breaking point.
I beseech all those who read this message to make a point of seeing The End of the Line as soon as possible. It depicts the reality of the state of our oceans better than this blog ever could.
Tags: almadraba, baseline, bluefin, charles, clover, end, end of the line, film, gibraltar, gloucester, greenpeace, line, mitsubishi, movie, nobu, ocean, overfishing, pauly, pirate, salmon, wales
Anyone who has listened to the radio, watched television, read a newspaper, surfed the internet, or chased after celebrity gossip in the past couple of weeks has likely heard about something about a particular sushi chain getting called out for a history of nefarious behavior.
The chain in question in Nobu, the fantastically successful joint venture of renowned chef Nobu Matsuhisa, the Raging Bull himself Robert De Niro, and three other partners. Nobu is a sushi giant, with twenty-four locations that dot the most chic neighboorhoods of many of the world’s most glamourous cities, and a menu replete with dozens of price tags that would make the average recession-choked American both green with envy and red with rage.
Countdown to extinction
Nobu is under siege from all sides for its continual disregard for the health of our planet. The high-end chain sells a tremendous amount of bluefin tuna, much of which is critically endangered Northern bluefin (Thunnus thynnus) from the Atlantic Ocean and Mediterranean Sea. Despite repeated warnings about the looming commercial extinction of this majestic fish from a vast international amalgamation of scientists, actors, conservation organizations, foodies, bloggers, aquaria, filmmakers, and even a European Prince, Nobu resolutely presses forward, offering no comment and refusing to alter its menu in the slightest. The restaurant’s response is akin to a tantrum-throwing child clapping his hands over his ears while stomping his feet, or perhaps to a yoked horse charging towards a cliff regardless of its own life or the lives of those in the stagecoach attached to it. Nobu’s arrogant denial of the reality of our mutual challenge — the continual decline of the health of our oceans — is a serious problem.
Not in my ocean: Elle MacPhearson is one of the many celebrities boycotting Nobu
But this is not about just one restaurant. Nobu is a symbol; it represents the old guard of restaurateurs whose lofty perches often distance them from the plebeian masses. Moreover, Nobu is a rallying point — as an endangered species-slinging, celebrity-owned, stratospherically-priced haunt for the upper crust, it’s a perfect target for those who are itching for a greater level of corporate responsibility within the restaurant industry.
For those of you who are not yet aware, I have recently accepted the position of Senior Markets Campaigner for one of my favorite conservation organizations, Greenpeace. This does not indicate the convergence of Greenpeace and www.sustainablesushi.net, which remains an independent forum – but the arrangement allows me to work with a large group of passionate individuals towards the greater goal of a healthy planet. One of the ways that we can reach this goal is through the reformation of the sushi industry, and there’s no better way to accomplish this than to get some high-level trendsetters on board. Enter Nobu.
Nobu has already been “outed” on their unsustainable practices (this interaction is featured in the forthcoming documentary The End of the Line, based on the excellent book by Charles Clover). Nobu promised to label bluefin as an endangered species on all of their menus, but subsequently changed tactics and cut off communications. The one menu that reflects any change whatsoever is at the London branch, which uses a microscopic footnote to indicate that bluefin is “environmentally challenged.” This thunderous understatement aside, Nobu has done absolutely nothing to protect that very fish which has so heavily contributed to the jingling pockets of the restaurant’s owners. Our oceans cannot endure this situation any longer. Enter Greenpeace.
I am not a fan of direct confrontation. I view it as an avenue of last resort, only to be used when all other tactics have been exhausted. In this case, Nobu has been stonewalling environmental entreaty for over a year while the chain contiunues to plunder the ocean for its own insatiable greed. To expose and spotlight this edacious behavior, John Hocevar, Greenpeace’s Oceans Campaign Director, developed a mock Nobu menu — a Swiftian satire of Nobu’s reckless quest for profit at all costs. What is the difference, the menu suggests, between Northern bluefin and mountain gorilla, Iberian lynx, or California Condor? All of these animals are critically endangered. Why is it acceptable to serve the former, when the presence of any of the latter three on a restaurant menu would no doubt solicit a restaurant critic’s verbal equivalent of a molotov cocktail through the front window?
- Spreading the word, one menu at a time
Over the past week, Greenpeace activists in both New York and Los Angeles have staged “dine-ins” at Nobu’s TriBeCa and West Hollywood locations, festooning the restaurant with mock menus, taking up table space, and demanding to speak to the manager about Nobu’s egregious disregard for our planet’s welfare.
The actions were conducted in a precise manner that was aimed at sending a message to upper management without undue disruption of other restaurant patrons. Nobu servers were generously tipped by Greenpeace activists; after all, the restaurant ownership’s head-in-the-sand mentality does not justify behavior that would send the waitresses and waiters, who have no decision-making power but who do have families and livelihoods, home without the tips on which they depend. We are, after all, in a recession.
The point of all this is to take the issue to Nobu on the restaurant’s home turf. In addition to being lambasted in the press, demonized in a documentary, and boycotted by celebrities, Nobu now must contend with activists that march directly into the restaurant to speak their minds.
Tags: action, albert, alton, bluefin, boycott, brown, casson, charles, clover, de niro, elle, greenpeace, grimaldi, Los Angeles, macphearson, matsuhisa, menu, mock, New York, nobu, overfished, prince, robert, thunnus, thynnus, trenor, TriBeCa, West Hollywood
Standing with suzuki: Councilwoman Trish Kenz, Jay Ritchlin of the David Suzuki Foundation, Chef Nobu Ochi, Mike McDermid of the Vancouver Aquarium, and myself. The guest of honor is a farmed striped bass.
The event yesterday at Zen restaurant in West Vancouver was, in my opinion, a good way to jumpstart sustainability awareness in the local sushi industry. There’s a tremendous number of sushi restaurants here in the Vancouver area, and it’s good to see that Chef Nobu Ochi and his staff are committed to moving in this direction, as this kind of effort can prove a model for other restaurateurs in the area. That being said, Zen is not a sustainable sushi restaurant. Not yet. The menu still offers tako, hokkigai, and hamachi, and who knows how the yellowfin tuna is being caught or where it’s from.
Chef Ochi, however, does not make any false claims about this. He is not in any way attempting to fool the media or the consumer public into thinking that his restaurant has made more progress than it actually has. “If we had to go fully sustainable at once, we could never do it,” he told me yesterday. “We need to take these steps and see how our customers react.”
- Woot! I’m outta here!
This is a fair point and I applaud him for doing what he has already done — Zen has eliminated all unsustainable whitefish (karei and others) from its menu. Ochi will not serve bluefin, and I haven’t managed to find unagi on the menu either. In my eyes, these are laudable qualities and certainly differentiate Zen from most run-of-the-mill sushi spots that I’ve encountered.
There is a difference between starting a sustainable sushi restaurant from scratch, and changing an existing restaurant into a sustainable one. Chefs are concerned about alienating their current clientele through the removal of long-standing menu favorites. Distribution and sourcing, too, becomes an issue, as a menu shake-up demands going back to the drawing board with one’s purveyors and drafting a new plan to acquire sustainable and traceable product. This is not an easy thing to do.
So Chef Ochi has a point, and I don’t disagree with him. It is important to allow restaurants to take the steps that they are able to take. If we require an immediate and total jump to sustainability, we will indeed scare off a number of curious chefs that are not yet comfortable with such a leap.
But.
This cannot be allowed to get in the way of the message that fully sustainable sushi is not only possible, but necessary. It exists, and restaurants like Tataki Sushi Bar in San Francisco and Bamboo Sushi in Portland can prove it. Bamboo is a great example, as it was not opened as a sustainable sushi restaurant but actually upgraded into one from a pre-existing unsustainable condition. This is a great model for restaurants like Zen.
Sustainability is a journey, not a place. This isn’t about about getting a restaurant to a particular point, labeling it “sustainable,” and setting the menu in stone. A sustainable restaurant has to be dynamic — continually innovative, responsive to the seasons, and accepting of the changes that our planet is undergoing. The desire for a static solution to this issue is unfortunately unrealistic.
So yes, it’s good that these steps were taken. And I am happy to have been involved. But we cannot allow this kind of progress to be considered to be “enough.” Chef Ochi knows that, though, and seems open to continual improvement. So cheers to him, and cheers to the Zen team — and I look forward to watching this restaurant evolve.
Tags: nobu, oceanwise, ochi, seachoice, vancouver, zen
The stubborn legend himself: Matsuhisa-san
Nobu is a trend-setting establishment that not only spans the globe, but wields incredible influence at the top of the sushi industry food chain. The innovative akumen and staggering talent of Nobu Matsuhisa are undeniable; he is undoubtedly capable of creating delectable dishes from both sustainable and unsustainable sources alike. Why, then, is he so resistant to use these gifts in an environmentally friendly manner?
Still, viewing this issue as “environmentalists v Nobu” is missing the point. Both groups want the same outcome: a healthy and productive ocean that can provide all the ecosystem services to foster sustainable business and healthy living. If Nobu were to drop bluefin and adopt a sustainable business model, it would be in the interest of the environmental community to promote the restaurant and encourage consumers to patronize it, rather than the unfortunate current situation.
Nobu needs to change their practices and begin to demonstrate corporate responsibility. Although environmentally rapacious and irresponsible businesses no longer have a place in this changing world, it is in everyone’s interest that sustainable and wisely managed establishments thrive and succeed.