Menus for a warming planet


(Reuters) - This series has explored the damaging effects of warming waters in the world's oceans on marine life and human life. Stressed by this climate change hidden beneath the waves, fish and other marine species are facing enormous disruption.

What can you do to try to lighten your effect on these animals? We talked to five people intimately involved with the sea: a Norwegian seafood chef with a locavore emphasis; an explorer fighting to ban fishing in two-thirds of the world's oceans; an environmental scientist concerned about the global boom in aquaculture; an entrepreneur training unemployed young people as "sea rangers" to protect marine reserves; and a New England sushi chef who focuses on invasive species.

© Reuters/CLODAGH KILCOYNE Chef Christopher Haatuft poses at his restaurant Lysverket in Bergen CHRISTOPHER HAATUFT, CHEF

Slapping a 13-pound halibut as long his arm on his restaurant counter, Christopher Haatuft slips the tip of his knife in near the gills, then runs the blade tailward to slice off a fillet.

The snow-white flesh and its delicate texture are a favorite among customers at his Lysverket restaurant in the Norwegian port of Bergen, where Haatuft and fellow "Neo-Nordic" chefs are reimagining Scandinavian cuisine.

But Haatuft isn't merely concerned with the flavor. He also knows exactly where the halibut was raised: the Glitne farm on a fjord north of the city, which uses land-based tanks to avoid discharging fish waste into the....

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