CNN - Eco-friendly floating diner set for marinas worldwide

Eco-friendly floating restaurants serving sustainable seafood are on the menu for marinas around the world, in a bid to tackle the crisis caused by commercial over-fishing.
The first of these fundraising rafts, the “SS Plastic Dining Room,” launched earlier this year in Vancouver, Canada, and now plans are afoot for a fleet of similar floating restaurants in major world cities including Auckland, Cape Town and London. Read full article »

Vancouver Magazine - Shannon Ronalds’ Floating Restaurant Raises Funds For Seafood Sustainability

Tethered to the seawall, a 12-person restaurant raft is the launchpad for one man’s culinary revolution Read full article »

Savvy Insider - Superb Seafood Dinner, Superb Unique Setting

It was perfect in every respect. The setting - False Creek north, right on the water, a gorgeous sunset, later a rising moon and fireworks from the Celebration of Light. The venue - the world’s first sustainable floating dining room, capable of seating 12 people that is floating on a base of 1,675 plastic two-litre bottles built into its frame…Read full article »

Savvy Insider - A World First-Vancouver’s Green Dining Room

Every once in a while someone comes along with a vision - a vision that is so unique and amazing that you say “wow” what a wonderful idea. Meet Shannon Ronalds and Robert Clark. They are co-founders of the School of Fish Foundation. School of Fish is an organization that is focused on persuading culinary schools throughout the world to include a comprehensive sustainable seafood course as a requirement before their students graduate…Read full article »

Savvy Insider - Vancouver Acts and the World Takes Note

It’s nice when doing the right thing right gets noticed all over the world. And it is especially nice when it all started in Vancouver. But that’s exactly what has been happening in the last two weeks. The world is starting to take notice of the efforts by a group of dedicated people creating something that is unique, that is sustainable and will have a lasting impact on the world we all live in…Read full article »

Restaurant News - Floating Restaurant has an environmental message

VANCOUVER—Floating just offshore on False Creek, the Plastic Dining Room is no ordinary restaurant.

Conceived by Shannon Ronalds, co-founder of the charity School of Fish, the eating experience is around for just 60 days this summer…Read full article »

Where Canada - Eco-Friendly Dining

If the concepts of sustainable seafood and recycling float your boat, then this is the dining experience for you. Shannon Ronalds, co-founder of the School of Fish Foundation (www.schooloffishfoundation.org), dreamed up the Plastic Dining Room as a fundraiser for the organization, which teaches young chefs about using sustainable seafood. For 60 nights, ending in late September, Ronalds and chef Robert Clark of C Restaurant are serving elegant six-course seafood dinners with wine pairings on a raft moored beside the False Creek Yacht Club, all set against the spectacular backdrop of sailboats and kayaks gliding past as the sun sets behind Burrard Street Bridge…Read full article »

enRoute - The Love Boat

If you thought that the time for cocktails on a cruise ship is over, you’re wrong. La School of Fish Foundation est un organisme à but non lucratif cofondée par Ronald Shannon et Robert Clark, le chef des fourneaux du C Restaurant . The School of Fish Foundation is a nonprofit organization co-founded by Ronald Shannon and Robert Clark, the chief ranges of C Restaurant . Ensemble, ils ont créé une table flottante pouvant accueillir jusqu’à 12 personnes, entièrement réalisée à l’aide de 1700 bouteilles de plastique recyclées. Together, they created a floating table seating 12 people, made entirely using 1700 recycled plastic bottles. Après avoir déboursé la modique somme de 215 $, vous aurez droit à une place de choix sur la croisière et vous pourrez goûter à un menu dégustation de 6 services mettant l’emphase sur les fruits de mer, et comprenant de petites merveilles, comme une salade de truite fumée accompagnée de betteraves marinées et amandes grillées, ainsi que des endives aux crevettes tigrées servies avec vinaigrette aux pommes. After paying a whopping $ 215, you’ll get a spot on the cruise and you can sample a tasting menu of 6 courses with an emphasis on seafood, including small and wonders, as a smoked trout salad with marinated beets and toasted almonds, and endive with tiger shrimp served with apple dressing. Read full article »

Food Connect - The SS Delicious Learning

I’ve written quite a lot previously on the dire state of the world’s oceans, the battle for conservancy and sustainability of different fish populations, and how consumers can make a difference.

Turns out it’s not about the media or the public at all. Or, more accurately, we’re only two-thirds of the equation.

This is the basic premise being advanced by the School of Fish Foundation, co-founded by Shannon Ronalds and pioneering chef Robert Clark of C Restaurant. Ronalds believes it is most necessary to teach CHEFS about sustainability, and then have them execute smart choices in their menus, exponentially reaching additional people. Sort of like tackling the narrow end of the funnel, rather than the wide… Read full article »

Urban Diner - An Evening of Sustainable Dining with the School of Fish Foundation

Shannon Ronalds is in harmony with the ocean. Growing up on Vancouver Island established his foundations of respect and understanding of sea life and accountability in fishing. The passions of his sustainable teachings are matched by his affections for the joy of wine and food. After moving to Vancouver, Shannon pursued education and experience in hospitality – always with a keen eye to our ecosystem. He was part of the opening management of C Restaurant, a dining room that embraced his own beliefs in balance between culinary class and seafood sustainability. His ambition bred opportunity to travel the world of wine, leading to time spent as Sommelier at the Peninsula Hotel in Beverley Hills, California. Shannon’s is a life spent most happily in hospitality, but he also has a message for us, which is unmistakably clear: we need to make responsible choices about our seafood… Read full article »