Seafood Sustainability has long been a focus of Chefs Collaborative. One of our first publications was our Guide to Sourcing Sustainable Seafood.
This year, engaging with sustainable seafood means we’re focused on helping chefs educate other chefs, and diners alike, about new species of seafood and the importance of supporting local fishing communities. Our Trash Fish Dinners are in full swing across the country and chefs are featuring species of fish such as scup, dogfish, wolf eel and Asian carp. Through the dinners, we aim to help chefs teach others 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.
This summer, we’re teaming up with the Bristol Bay Regional Seafood Development Association to help chefs source and serve sustainable Bristol Bay sockeye salmon, and rally to 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. Contact us with any questions!