At the end of the 1970s, the respective prices of fish dinners and lamb dinners in Sydney’s fine dining restaurants were approximately the same. By 1983, following a period of drought, the price of a lamb dinner in fine-dining restaurants in Sydney was twenty percent higher than the price of a fish dinner at similar restaurants. Over the same period, the ‘health industry’ had been extolling the virtues of eating fish rather than red meat and increased fish consumption had resulted in a threat to the sustainability of fishing particular species especially important to the fine-dining restaurant trade. How should the government respond?
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