PLEASE PASS (ON)
THE OCEAN-FARMED SALMON.
This fish does not belong on any table.
It's driving
WILD
salmon to extinction
salmon to extinction
Wild Atlantic salmon populations have decreased by 70% since the 1970s, when the sea cage salmon farms started to rise.
It pollutes the ocean,
and your plate
Studies show traces of chemicals and antibiotic-resistant bacteria in farmed salmon. And the sea cages dump pesticides and other toxic chemicals into surrounding waters.
It’s raised in harmful
SEA
CAGES
These cramped cages, with water clouded by chemicals and fecal matter, are inhumane. No wonder between 2012 and 2022, approximately 865 million farmed salmon died prematurely.
It creates food
INSECURITY
Feeding one 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 salmon to extinction
Wild Atlantic salmon populations have decreased by 70% since the 1970s, when the sea cage salmon farms started to rise.
It
pollutes
the ocean
pollutes
the ocean
and your plate
Studies show traces of chemicals and antibiotic-resistant bacteria in farmed salmon. And the sea cages dump pesticides and other toxic chemicals into surrounding waters.
It’s raised in harmful
SEA
CAGES
These cramped cages, with water clouded by chemicals and fecal matter, are inhumane. No wonder between 2012 and 2022, approximately 865 million farmed salmon died prematurely.
It creates food
INSECURITY
Feeding one 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 to stop all of this: take ocean-farmed salmon Off the table.
Join our movement of chefs, restaurants, foodies and home cooks, and help us save a species.
Our goal is to offer healthier, more sustainable alternatives that benefit both people and the planet.
Oliver Gladwin, Chef and Patron – United Kingdom
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 the past 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 made the decision to remove all open-net farmed salmon from our menu. As an Indigenous-owned business, our commitment to environmental stewardship guides every choice we make.
CEO Andy Turnbull, Happy Valley-Goose Bay, Canada
Opting for wild-caught or land-based salmon resonates with our ethos of honoring the natural abundance of our region while minimizing ecological impact.
Heather Townsend, Co-owner Edna Restaurant
Our goal is to offer healthier, more sustainable alternatives that benefit both people and the planet.
Oliver Gladwin, Chef and Patron – United Kingdom
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 the past 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 made the decision to remove all open-net farmed salmon from our menu. As an Indigenous-owned business, our commitment to environmental stewardship guides every choice we make.
CEO Andy Turnbull, Happy Valley-Goose Bay, Canada
Opting for wild-caught or land-based salmon resonates with our ethos of honoring the natural abundance of our region while minimizing ecological impact.
Heather Townsend, Co-owner Edna Restaurant
TAKE THE PLEDGE
Take ocean-farmed salmon Off the table.
TAKE THE PLEDGE
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