Mr Da Cruz says his daily catch is half what it was 10 years ago and in that time the water line has advanced 3m (10ft) inland.
to climate researcher Carlos Nobre, at the University of Sao Paulo,
water levels have risen 20-30cm (1ft) over the past 100 years in coastal
Bahia state, where Cairu is located.
Erasmus specialises in the fine art of foraging and heritage food, His philosophy of “being conscious” evident not only in the menu at his award- winning restaurant ‘Foliage,’ but in how he runs it.”We are supposed to set an example when it comes to food so let’s do it the right way,” he said.
“Let’s use the right suppliers, let’s treat animals correctly, let’s support the right people.””As a chef in South Africa, what I would like to see and leave behind, is that people think before they use anything, think before they import anything. Walk around your restaurant and see what’s outside before you order something, see what’s around you.
Serving up style in Lagos
In Lagos Gbubemi Fregene also know as Chef Fregz is determined to make Nigeria the continent’s number one food destination.”To describe the culinary scene in Nigeria right now, it’s bubbling,” he told CNN. “It’s that where water’s boiling.”After studying at one of the top culinary schools in the world, Le Cordon Blu in Paris, Fregene moved back to Nigeria and now he’s one of the most sought after chefs in the country.