This project supports the valorization of local species through an inclusive community initiative bringing together catering students, fishermen and local enterprises around a small but promising project to raise awareness and promote local and sustainable sourcing. Around 130 fishermen operate on the local Lake Vänern, the largest freshwater lake in the European Union, and a UNESCO biosphere reserve, where local species such as burbot and vendace offer good potential for adding value. As part of their training, catering students at La Gardie High School run a public restaurant in Lidköping, where they develop fine cuisine and original recipes with a specific emphasis on sustainability. In the second year of the course, students are required to put together their own menus, following specific criteria. This provided the opportunity to develop a project on sustainable fisheries based on the Swedish version of the WWF’s buyer’s list of fish and shellfish. This helped address students´ questions on:

> what fish and shellfish species should be used or avoided?

> how the Swedish fishing industry is structured?

> how local species could provide a sustainable alternative?

> how to connect with the local fisheries community?

The project included training for students and teachers and started with visits by teachers, students and the school’s fish supplier as well as a local restaurant owner and a representative of the Lake Vänern fishermen to:

> Gothenburg’s fish auction

> seafood companies (Svensk Fisk AB)

> restaurants (Sjömagasinet)

> eco-training center (Ekocentrum Foundation)