PLEASE PASS (ON)
THE OCEAN-FARMED SALMON.

Foodies and world-renowned chefs agree:
this fish doesn’t belong on any table.

It's driving

WILD ATLANTIC
salmon to extinction

Wild Atlantic salmon populations have decreased by 70% since the 1970s, when sea cage salmon farms started to rise.

It pollutes the ocean,

and your plate

Studies show traces of chemicals and a ntibiotic-resistant bacteria in farmed salmon. And the sea cages dump pesticides and other toxic chemicals into surrounding waters.

SEA

CAGES

These cramped cages, with water clouded by chemicals and fecal matter, are inhumane. No wonder between 2012 and 2022, approximately 865 million ocean-farmed salmon died prematurely.

It creates food

INSECURITY

Feeding one ocean-farmed salmon takes more than 400 smaller wild fish – and these could be feeding vulnerable people in low-income countries instead.

It's driving

wild ATLANTIC salmon to extinction

Wild Atlantic salmon populations have decreased by 70% since the 1970s, when sea cage salmon farms started to rise.

It
pollutes
the ocean

and your plate

Studies show traces of chemicals and a ntibiotic-resistant bacteria in farmed salmon. And the sea cages dump pesticides and other toxic chemicals into surrounding waters.

SEA

CAGES

These cramped cages, with water clouded by chemicals and fecal matter, are inhumane. No wonder between 2012 and 2022, approximately 865 million ocean-farmed salmon died prematurely.

It creates food

INSECURITY

Feeding one ocean-farmed salmon takes more than 400 smaller wild fish – and these could be feeding vulnerable people in low-income countries instead.

There's a simple way you can help: take ocean-farmed salmon Off the table.

TAKE THE PLEDGE

Join our movement of chefs, restaurants, foodies and home cooks, and help us save a species.

Chefs influence what we eventually begin to consume on our dining room tables. Open-net pens in the ocean in British Columbia are detrimental to our wild salmon. We have something

Chef Robert Clark, Chief Culinary Officer of Organic Ocean, member of the Order of Canada

Refusing ocean-farmed salmon is not just about saying no — it’s about reimagining a food future that is ethical, sustainable, and alive with possibility.

Dominique Crenn, Chef and Owner of Atelier Crenn, San Francisco, CA

The reason I don’t serve farmed salmon is that salmon farms release feces, excess feed and chemicals directly into the ocean which can do serious damage to our marine ecosystem.

Chef Matt Tattrie, White Point Beach Resort, Nova Scotia, Canada

Farmed salmon has a huge impact on ourselves as well as ocean pollution, which is why we do not serve this at Puro.

Tommy Thorn, Head Chef Puro, Clevedon, United Kingdom

Having worked in the seafood industry for 20 years I have first-hand experience with farmed salmon. I will not eat or serve it and I support a full change to land based salmon.

Cheff Scott Brown, Hallifax, Canada

At Mamattuk, we’ve decided to remove all open-net farmed salmon from our menu. As an Indigenous-owned business, our commitment to environmental stewardship guides every choice.

CEO Andy Turnbull, Happy Valley-Goose Bay, Canada

SEE THE FULL LIST OF CHEFS