What can you do?

Scottish farmed salmon has no place on a sustainable menu, be it in a restaurant, deli, fishmongers, or at home.

It’s time to take farmed salmon off the menu.

Small changes make a difference

Eat less fish

Eat lower trophic level fish – fish and shellfish that are lower down the food chain.

Explore alternative options for aquaculture. Closed containment could be an alternative to relieve the environmental impact of salmon farming, but there are issues with industry scale, technology, welfare and carbon footprint/resources use (energy, water, wild-caught fish for feed) that need to be addressed.

Credit: Mara fish bar (mara-arran.co.uk)

Join the seafood revolution

Farmed salmon is fundamentally unsustainable. Sign up to our campaign and pledge to not serve or eat farmed salmon

Chefs and restaurants

Contact us to find out how to get involved

Diners and consumers

Sign up for campaign actions and updates

Why others have joined the campaign


We know our customers want their food to be delicious – but more and more, they want to know it’s sustainable. That’s why we don’t serve farmed salmon at Wilsons.

Jan Ostle

Owner & Head chef, Wilsons


Eating Atlantic salmon from open net salmon farms is the wrong choice for our health and the health of our environment. Responsible consumers should avoid these inhumanely, unsustainably raised fish.

Douglas Frantz and Catherine Collins

Authors of Salmon Wars


I actively boycott farmed salmon, both at home and in restaurants. This factory farming of the sea, with its effluents, diseases, pesticides, parasites, is the greatest environmental catastrophe to hit the West coast of Scotland in my lifetime.

Joanna Blythman

Scottish Press Awards Food and Drink Writer winner 2022


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