Love.Fish
Restaurant in Leichhardt

The fish bar with a green heart the love.fish philosophy is simple - serve great seafood and support a more sustainable future. Whether you dine in or take away, we welcome you to share the love.fish difference. We may be small but we can still do our bit to protect this beautiful planet of ours. Love.fish offers the best possible seafood from ethical & sustainable sources and lightens its footprint through green initiatives. Sustainability is not just an ideal, but small collective steps to a greener future.

As a family of two insignificant children we are increasingly mindful of how accountable we are for their future. There is much to consider our purchasing, energy, packaging and waste. At love.fish we list the provenance of all of our seafood, selecting only the highest quality fish from sustainable environmentally responsible fisheries. The food industry is unfortunately associated with important amounts of waste both in the packaging of food products and in the amount of food that is discarded. Love.fish employs the subsequent practices to drastically lessen our waste footprint. Food wastes all of our organic waste is separated and sent to Earth Power where it is converted into green energy and organic fertilizers. As a restaurant providing takeaway we have been very aware to choose environmentally responsible packaging. Most food containers can be recycled but often end up as landfill. Managed by Restaurant Catering Australia (RCA), Green Table Australia is an education and certification program that supports and recognizes Australian restaurants that are doing what they can to decrease their impact on the environment. Love.fish offers the greatest quality seafood from scrupulous sustainable sources and lightens its footprint through green initiatives. In our commitment to honest, quality food, the love.fish menu will vary with the local, seasonal and sustainable bear available. The sustainable seafood restaurant in Sydney’s Rozelle focuses not only on serving ethically sourced, environmentally gregarious fruits of the sea, but also on minimizing the ecofootprint of the eatery itself. Some species may be deemed sustainable’, but if they’re caught poorly there can be a lot of by catch, so we use line caught fish where possible, says GrandMilkovic, adding that farmed fish from land based facilities are also considered as they are better able to enclose waste. Inquire the restaurant is these fish imported? This will also malicious your meal has under food miles and a smaller ecofootprint than other seafood options, many of which are imported to face consumer demand. Plus, asking to know more about your meal demonstrates to staff that patrons really are interested in these issues, thus encouraging the industry to improve their own awareness of ingredients and food sourcing practices. It is incredible to get recognized again especially when it’s for doing something you love! Earth Hour is a unique opportunity for all of us to become more sustainable and do something sure for the environment. How exciting to be sharing this hour with millions of people taking steps towards a cleaner, greener future. Earth Hour has done a lot to hoist awareness of sustainability issues. But there’s more to it than switching off lights for one hour once a year. Thankfully, we are now living in a time of consumer awareness and forward thinking companies realism that producing environmentally sensitive products or reducing their impact on the environment is the way forward. Ultimately we want to run a business our children will be proud of. With increasing consumer awareness of environmental issues, Mulloway has created a land based estuary environment and use naturally occurring algae as the biological filter to break down uneaten feed and fish waste.