Quartz | Barring a massive change in how we fish, there won’t be any sushi left by 2048

These days, if you’re lucky enough to find yourself at a Michelin-starred restaurant, it’s an almost foregone conclusion that the ingredients will be sourced locally, seasonally, and sustainably.

But amid all the devotion to local terroir, foraging, heirloom produce, and pasture-raised meat from coddled livestock and fowl, there’s one segment of the restaurant industry that remains stubbornly in opposition to the slow food movement. In fact, when it comes to seafood, many of the world’s best restaurants fly in an endangered species for its patrons to feast on a nightly basis.

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