GIVE A FORK. Jocelyn Holloway is hosting a sustainable seafood dinner to raise awareness of sustainable food practices. She is pictured at Ballina’s Northern Rivers Seafood, which specialises in fresh local seafood, sourced from a sustainable industry.
GIVE A FORK. Jocelyn Holloway is hosting a sustainable seafood dinner to raise awareness of sustainable food practices. She is pictured at Ballina’s Northern Rivers Seafood, which specialises in fresh local seafood, sourced from a sustainable industry. Patrick Gorbunovs

Sustainability campaign lets Joceleyn ‘sea’ food differently

JOCELYN Holloway is diving into the chance to cook sustainable seafood for her friends and family.

The Lismore Heights resident is participating in the "Give a Fork" seafood- themed dinner party campaign, run by the not-for-profit organisation Sustainable Table.

Give a Fork encourages environmentally aware Australians to host dinner parties and talk about how the food we buy is the first step in positively shaping the environment.

Ms Holloway said she was environmentally conscious with her food choices on a daily basis but became involved with Give a Fork to engage with the cause on a more personal level.

"All environmental issues are extremely important to me and the food on your plate has a direct impact on the environment," Ms Holloway said.

"Choosing the best fish now means we've got sustainable fish for the future."

The avid environmentalist, who owns 12 chooks, said she enjoyed cooking for friends and was looking forward to the opportunity to talk about sustainable eating "over wine" in a relaxed environment.

"It's a bit of fun and I would suggest anyone thinking about hosting an event should do it," Ms Holloway said.

"The biggest thing about changing the environment is being informed; knowing what sustainable means and what climate change means."

Ms Holloway will source the seafood for her Spanish banquet from Northern Rivers Seafood in Ballina as much of their produce is caught by local fishermen.

Owner of Northern Rivers Seafood Rob Moir said the fishermen who supply fish to his business were aware of zoning and catch limits.

"People often get the idea of sustainable seafood wrong, but the fishermen in this area are very good and fish within the restrictions," Mr Moir said.

Those who attend Ms Holloway's dinner are encouraged to donate what they would have spent on a night out to Sustainable Table to help build a sustainable future for food.

Seafood is one of the least understood areas of our food system, with 13 of the world's 16 fishing zones depleted or in serious decline.



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