Speaking at a preview screening of The End of the Line film documentary for U.K. chefs and restaurateurs, Aikens urged them to sign a petition that states: “We the undersigned, undertake within 12 months of June 8, 2009, to ensure that we have begun the important task of sourcing and serving sustainable fish.”

The petition detailed five specific ways chefs could do this:

  • Fish must not be a species that is endangered or threatened in the area it is caught
  • Fish must come from a well-managed fishery with effective and scientific management controls aimed at maintaining the fish biomass;
  • Fish must be caught using the most selective and least environmentally damaging method;
  • Fish must be fully traceable back to catch to prevent any illegal fish and ensure compliance with conservation measures;
  • Farmed fish fed an oil- and meal-sourced diet from fish stocks that harvested unsustainably won't be sold.


“We