Is sustainability on the menu? An assessment of the environmental sustainability of fish offered in restaurants in Guadalajara, Mexico
The world's fisheries have been in decline for more than forty years. In Mexico, about 80% of the fishery resources are at maximum capacity levels or overexploited. Given the magnitude of the problem, there is a need for solutions that involve all actors in the fish supply chain. However, solutions and research on how actors in the middle of the supply chain such as restaurants can be integrat