scientists like kim ley-cooper have confirmed with their research that the sea here is in good shape - and the cooperative has been given a sustainability certificate. >> of course you hope that your research does something extra than just sitting on a bookshelf. so that clearly for me is a very good result in general. and the fact that it can be translated into a benefit would make it even better, a direct benefit for the fishermen. next to the biosphere reserve lie the tourist hotspots of the mexican caribbean. the fishing cooperatives market their sustainable lobster in the hotels here under the eco-label chakay. the head chef at the luxury rosewood hotel prefers them to lobster from far away. >> people come to this region for its natural riches, so the least we can do is respect that. and the chakay lobster is a unique sustainable regional product. the lobsters are fresh and and of high quality. today the lobsters aren't meant for ordinary hotel guests. kim ley-cooper has invited the heads of the region's most important conservation organisations to dinner. it's a cunning gambit: