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  • Writer's pictureStephan Busch

What are we serving today? Fish with plastic!

While we wear masks to avoid catching a virus, we are much further with the pollution of the oceans.

Plastic in the fish

“Australian researchers examined samples of oysters, prawns, squid, crabs and sardines for residues of plastic. To her horror, everyone was positive. "

(08/12/2020 Spiegel)

Whatever fresh fish we prepare and serve may still taste good, but now has ingredients that our industry has generously distributed.

Fresh from the market

“It can really spoil the fun of eating marine animals. At a local fish market in an Australian coastal town, the scientists first made some real purchases: oysters, shrimp, squid, crabs and sardines. Everything that goes with a real seafood platter.

The sardines contained the highest total concentration of plastic with 2.9 milligrams, the squid the lowest with 0.04 milligrams. All samples were positive, not a single one was plastic-free. The scientists were able to identify and measure five different types of plastic at the same time. "

(08/12/2020 Spiegel)

"Germans produce 38 kilograms of plastic waste per person"

(Stuttgarter Nachrichten)

Probably one of the stupidest headlines. German citizens do not produce plastic! Where? In the basement? Industry like BASF produces plastic and citizens have to use it without many alternatives. The result of this industries is the garbage!

Even though initiatives like Ocean Clean up are to be welcomed, they would not actually be necessary, if we simply would completely ban plastic. This is easily possible and can even be implemented quickly. Ocean Clean up cannot fish microplastics out of the oceans either. But the industry that earns billions from the production doesn't want to know anything about it.

Good Appetite!

Author: Stephan Busch, Academic Director at the State University for the Humanities Moscow RGGU, Faculty of Tourism & Hospitality and the Swiss International University earned his Master Certificate in Hospitality Management from Cornell University, USA. He has a diverse experience in launching operations, business development and service training- for hotel and cruise companies in Asia, Europe, Canada and Russia.,

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