Legendary chef and Seafood from Norway UK ambassador, Michel Roux, is calling for a shift in seafood consumption habits, urging both chefs and consumers to embrace a zero-waste, nose-to-tail philosophy

As the world faces rising concerns around sustainability and food waste, Roux’s approach highlights the untapped potential in underutilised fish parts – from fish heads and bones to roe, liver and even cod stomachs.

With more than 75% of a fish often discarded or repurposed as animal feed, Roux believes there is a huge opportunity for chefs to innovate and for businesses to act more sustainably.