We’re so excited to see the evolution of our work on building a more sustainable seafood industry.
Trash Fish Dinners are in full swing across the country, with four dinners completed in four different cities across the U.S. From dinners featuring scup and dogfish, to wolf eel and sand dabs, we’re thrilled with our member chefs’ direction and commitment to underutilized fish species. There has also been considerable press coverage of the dinners and chefs. Stay tuned to find out where we’re going next!
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.
We’ve also launched Bristol Bay Dinners with the Bristol Bay Regional Seafood Development Association, with more than 75 restaurants and businesses hosting Bristol Bay sockeye events in summer 2013.
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.