Top chefs Raymond Blanc and Tom Aikens will be joining forces with Greenpeace tomorrow (30 January) to urge other chefs to use only sustainable seafood on their menus.
They'll also be urging food writers to drop unsustainably caught fish from their recipes.
And the campaign has already attracted the backing of multiple Michelin-starred Heston Blumenthal and Hugh Fearnley-Whittingstall.
