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Danish chain of restaurants are closed in protest

Sushihungrende danes are allowed to go in vain in the day, if they are trying to satisfy the hunger of Denmark's largest supplier of the japanese nationaltret.

- We are closed because we want to make you aware that there are some challenges with the world's oceans, as we believe that you will need to respond to, says the director of the 19 Danish LETZ SUSHI-restaurants, Anders Barsøe, to Ekstra Bladet.

According to much research will we not have several fish left in the oceans in the year 2048, and if that is the case, is there not something sushi.

- How will it help the fish to keep closed?

- It helps that we get made aware of the challenges. We will have to act differently, if we should also have fish in the future, says Anders Barsøe.

- We thought that we could create the most attention, if we made a slightly bigger 'things' like to close our restaurants. It's why I come to talk with you, you can say.

- It is not just a pr stunt?

- I think not. The agenda is here, is relatively present. If we do not get responded to it, so there is no more fish left in the water, " says Anders Barsøe.

Sushi-the director tells, that Tuesday's butikslukning is just a start of the chain focus on sustainability and the environment. From 2025, there will thus only be gently caught herring, makreller and other fish from the Danish waters in their sushi.

- Why should that go up to six years before switching completely to gently caught the attention of Danish fish?

- There are not that many danes, who at present are prepared to convert their tuna to mackerel, so if we changed with the same, we would remove the basis of our existence, explains Anders Barsøe.

- We have to do it here gradually. Therefore we open also a new version tomorrow, where we have a number of Danish fish on the map, " says Anders Barsøe.

the Director hope that today's event is going to resonate with customers.

- There are not many danes who cares about the fish, because the fish are not as cute as a panda, but there are many people who care about sushi, notes Anders Barsøe.

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