Seafood Sustainability has long been a focus of Chefs Collaborative. From our long running Green Chefs, Blue Ocean program to our newer Trash Fish Dinners, Chefs Collaborative cares about the health of our oceans and works hard to preserve ocean health through promoting responsible procurement and use of seafood.
Trash Fish Dinners are in full swing across the country. From dinners featuring scup and dogfish, to wolf eel and Asian carp, we’re proud to help chefs get undervalued species onto their menus, and to teach chefs and diners alike that there’s really no such thing as “trash fish.”
The Chefs Guide to Sourcing Sustainable Seafood is in its third printing and Green Chefs, Blue Ocean, the online sustainable seafood tutorial developed with Blue Ocean Institute, is used in culinary schools and restaurants around the country. Green Chefs / Blue Ocean currently has more than 6,000 active users, and more than 17,000 hours of training have been completed by these users.
Let’s not forget our efforts to promote sustainable Bristol Bay sockeye salmon and block efforts to build the Pebble Mine in the spawning grounds of one of the world’s last populations of wild salmon.
You have a vital role to play in building a more sustainable seafood future. Our Board Chair, Chef Michael Leviton, articulated the power of chefs perfectly this past November in Charleston at our 2013 Sustainable Food Summit:
“As chefs, we are uniquely positioned to have an impact. We influence what people buy and cook, what other chefs want to cook, and quite frankly how others do business. Our cumulative actions can actually combat the scale of our threats. We have the power to cook forward, together.”
We hope you’ll get involved. Please contact us with any questions.