Monday, 13 de July

18:00 - 18:45 HRS

Ponencia

How to take advantage of the 200 alternatives of Responsible Fishing in Chile

Tres Peces, the Chilean fish restaurant everyone in Latin America is talking about. Its success has been overwhelming, with more than 55,000 diners in its first year

Paula Baez, Cristian Gomez and Meyling Tang are the managers of the first sustainable fishing restaurant in Chile. The restaurant and its menu revolve solely and exclusively around legally-sourced Chilean fish, shellfish and seaweed, which implies fair trade and buying directly from fishermen – to rely on fresh produce, to reduce its carbon footprint, to ensure produce quality, to improve local fishermen’s coves’ economy and to give more prominence to fishery resources not typically used in restaurant menus.