When global regulatory agencies fail to protect a vital resource, pop culture can step in and save what we hold precious. The recent defeat of bluefin tuna trade ban, while praised by sushi lovers worldwide, represents a major setback in the campaign to protect not only the Atlantic bluefin tuna fishery, but fisheries worldwide. It sets a dangerous precedent where consumer demand in a few nations, i.e. Japan, can hold sway over the future survival of even the most endangered fisheries. In the wake of these dashed hopes, however, the leaders of American cuisine have acted to push internal consumption toward sustainability.

I'm sure many of you are familiar with Food Network, the channel devoted specifically to food and the instructional preparation of delicious meals in the comfort of your own home. As the public face of the American kitchen, Food Network's programming has educated and inspired me and thousands of others to try our hand at cooking for oneself following the guidance of their experienced chefs. The influence of Alton Brown, Emril Lagasse, Giada de Laurentiis and others is widely felt, affecting both preparation techniques and choice of food items itself.

Spurred by blogger Richard Affrey, Brown has recently opted to flex his authoritative muscle and ban the use of bluefin tuna on the competitive cooking show, Iron Chef America. This represents a landmark among the network. While individual chefs may choose to present sustainable dishes, there has been no push, until now, to ban unsustainable, but still legal and available, food items.

Two fantastic articles by my colleagues Vincent Lui and Caitlin Dahl here at Eco Home Resource do a great job of covering both the issues surrounding unsustainable fishery exploitation and eco-friendly alternatives to select when dining out and preparing at home. They cite the Monterey Bay Aquarium's Seafood Watch Pocket Guides and the National Oceanic and Atmospheric Administration's analogous guide to choosing sustainable seafood options. While these are perfect for the eco-conscious consumer, those who will go the extra mile to research and select sustainable alternatives, this attitude is still all too uncommon among the general population.

With Iron Chef's thrust toward sustainability, we may see a shift in consumer choice driven by popular culture. By taking responsibility for the material presented, Alton Brown is setting the agenda for the network as a whole; the challenge has been issued to his fellow T.V. chefs and the greater public to consider the food we eat and the sustainability of its source.

Here's another great resource to help guide your choices at the grocery store or restaurant: