TrendWatching is a purpose-driven trend firm, inspiring business professionals to launch sustainable innovations that benefit people and planet.
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From fishing nets comprising 46% of the Pacific Garbage Patch, to the 300,000 whales, dolphins and porpoises killed as bycatch every year, the world's love of seafood has a devastating impact on marine life. And on the climate — a March 2021 study found that bottom trawling releases as much carbon as the entire aviation industry.
Which is why a new fish and chip shop in Brighton doesn't serve actual fish. The No Catch Co., which opened this weekend, uses a high protein, non-GMO soy substitute for traditional battered fish. Founded by Ed Winter, who previously launched London's Unity Diner, the shop aims to lure customers with the pleasures of a British classic, but without its harmful side effects.
What we eat is one of the most immediate ways we can lighten our burden on the planet. Those daily decisions in grocery stores and restaurants have a massive impact. As consumers become more aware of that power, newcomers like No Catch are positioned to soar.