Floating restaurant made entirely of recycled materials is spreading the word about sustainable seafood

The ships itself is a great example of ecological living, being made from 1,675 repurposed 2-liter plastic bottles that keep in afloat, framework made from recycled damaged cedar, and a see-through floor fashioned from recycled Plexiglas.

Ronalds went on to tell CNN:

"Right now there is garbage patch twice the size of Texas swirling around in the middle of the Pacific Ocean. The dumped plastic doesn't break down, it just breaks into smaller pieces which are then eaten by the fish -- so we're not only killing them, we're poisoning ourselves. The bottles are a reminder to the public about this critical issue, as well as a presenting a novel approach to recycling."

The next buoyant restaurants like this one will be popping up in Auckland by January 2011, and in Cape Town, South Africa, in 2012. After that, the organization behind these diners hope to take their concept and message to even more countries, including Paris.

"Once restaurants start promoting the origin of their fish as a badge of honor, then diners' expectations will change, and those places that don't don't know where their fish was caught will start feeling the heat," said Roberts.

Find out more information and see photos here.

Information via CNN.

The "SS Plastic Dining Room" is making waves in Vancouver, Canada, with their floating dining room made entirely of renewable, recycled, repurposed or reclaimed materials. What makes it even greener is that the chef de cuisine serves only sustainable seafood and local produce on board — proving that you can have luxury dining and be ecologically conscious.

Diners get a six-course meal by Canadian chef Robert Clark for $205 aboard the vessel that is currently docked in False Creek Yacht Club marina. The ship is not just an eco-friendly novelty, it's spreading the world about the dangers of commercial over-fishing and is also a source for raising funds for the School of Fish Foundation, an organization striving to put sustainable seafood programs in culinary schools around the world.

"We hope that after the first generation of chefs graduate from culinary school armed with a full knowledge of sustainable fishing, then we'll soon start to see a major shift in what's being served on people's plates," Shannon Ronalds, who established the foundation in March of this year, told CNN.

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