Our plates reflect our links with biodiversity. Short supply chains, sustainable fishing, rediscovering forgotten species: there are many ways to eat in a way that respects life. That's the whole point of the film "Saupe qui peut! This documentary, produced by the Bouillabaisse Turfu association and the Parc national des Calanques, gives us ideas on how to eat better. The documentary brings together chef Christian Qui, founder of Bouillabaisse Turfu, Sandrine Ruitton, a scientist at the Institut Méditerranéen d'Océanologie (MIO) and Achraf Stifine, a fisherman from Marseilles. By bringing together cuisine, small-scale fishing and marine biodiversity, it encourages consumers to cook a forgotten or even unloved species: the saupe, a herbivorous fish that is fairly abundant in the Mediterranean. Following a preview screening at the World Conservation Congress last September, the public release of this film in 2022 marks the National Park's entry into the UN's "International Year of Small-scale Fishing and Aquaculture".