In this TED presentation, Chef Dan Barber discusses keeping fish on the menu, fish farming, and sustainability. He describes a fish farm in Spain that doesn’t need to feed its fish and that measures its success on the health of its predators. Basically, a fish farm that’s also a bird sanctuary. More on the presentation from TED.com:

Chef Dan Barber squares off with a dilemma facing many chefs today: how to keep fish on the menu. With impeccable research and deadpan humor, he chronicles his pursuit of a sustainable fish he could love, and the foodie’s honeymoon he’s enjoyed since discovering an outrageously delicious fish raised using a revolutionary farming method in Spain.

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