South African’s consume over 300 million kilograms of seafood per year. In a bid to get them interested in where this seafood comes from, and why it matters, Nissan SA, the WWF SA, South African Sustainable Seafood Initiative (SASSI) and explore4Knowledge sent two young South African chefs, Terror Lekopa and Freedom Khanyile, on a sustainability adventure of a lifetime.

The expedition saw the chefs explore our oceans – from snorkelling along the coral reefs of Kosi Bay and chatting to local fishermen and ocean conservation researchers, to taking part in SASSI training at uShaka marine world, the chefs did it all.

The Soweto2Sodwana expedition, envisioned by explore4knowledge founder and SASSI ambassador John Lucas, saw the millennial chefs travel from the streets of Soweto, to Sodwana Bay from the 3rd until the 8th of March. The expedition forms part of the WWF-SASSI’s broader strategy to have young chefs become ambassadors of the ocean, championing sustainable seafood and ocean conservation in Gauteng.

John Lucas says, “We wanted the chefs to gain a greater understanding that what they serve directly influences what people want to eat – what better way to do this than by taking them on a journey, showing the process from bait-to-plate. By creating demand for sustainable seafood, they will be able to generate a ripple effect of change which ultimately reaches the fishing industry and pushes for a shift towards more sustainable fishing practices.”

The expedition saw the chefs explore our oceans – from snorkelling along the coral reefs of Kosi Bay and chatting to local fishermen and ocean conservation researchers, to taking part in SASSI training at uShaka marine world, the chefs did it all. Moving to conversations they were a little more familiar with, the chefs also spent time with SASSI trailblazer chef winners: Jackie Cameron, Constantine Hahndiek and Graham Neilson.

“With a newfound connection to our seas and an understanding of the impact of unsustainable fishing, both Terror and Freedom noted they would begin implementing sustainable seafood practices in their own restaurants.”

“This is a major step towards making a real difference in the perceptions and actions of our communities and also demonstrates the power of education through adventure,” Lucas concludes.

Source: MyPR