It’s no secret that we take the environment to heart: each of our newest Le Germain Hotel properties was designed and built with the utmost respect paid to environmental best practices. This vision of sustainability is shared by our business partners, like Laurie Raphaël. Chef Daniel Vézina is famous for his innovative cuisine, created using local and seasonal ingredients. As he states in CHIC magazine, he makes a point to support smaller local producers and to choose sustainable products.
Recently, the chef partnered with WWF to promote sustainable seafood and highlight the importance of using fish and seafood that have been ethically sourced.
So what does it all mean? Around the world, overfishing and unsustainable practices are harming delicate marine ecosystems in ways that could soon become irreversible. To give our oceans a chance to recover, we must adopt a different approach: new fishing practices that meet the global demand for seafood products, that allow communities to prosper and enable our oceans to preserve their bounty.
As consumers, what can we do to join the movement? First, check that your neighbourhood fish markets sells sustainable seafood. Next, dine at restaurants that adhere to WWF Canada standards, as do Laurie Raphaël and many other Canadian restaurants.
To see a list of eco-friendly restaurants in Montreal, visit the Tourism Montreal website.
Enjoy Your Discoveries!