Cooks have consistently declared their commitment to sustainability and environmental protection. Scientists never tire of repeating that if major fishing nations were to adopt management measures that have proven effective in stopping overfishing, limiting by-catches and protecting habitats, there would be enough fish to provide a healthy daily meal for a billion people. How can cooks help to socialise the 'revolution' in the oceans? In this debate, three-starred chef Quique Dacosta and marine biologist and National Geographic explorer Enric Sala will discuss these issues, moderated by the president of Vocento's Gastronomy Division, Benjamín Lana.