A restaurant in Dubai is leaning into technology to help customers learn the provenance of their fish while they dine.
If you order snapper at a restaurant, you probably expect to be served snapper. But multiple reports over the last decade say there's a strong chance you'll be getting a lower-value fish.
A 2019 study by conservation organization Oceana, conducted in the US, found that one in five fishes tested in restaurants and markets was mislabeled.Consumers could be paying double the price for wild-caught salmon, but being served the farmed equivalent. Or they may think they're eating fresh-off-the-boat lobster, which has in reality been frozen for months.Now, one restaurant in Dubai is leaning into technology to help their customers learn the provenance of their fish, while they dine.
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