Seafood Sustainability has long been a focus of Chefs Collaborative. One of our first publications was our Guide to Sourcing Sustainable Seafood.
Current Seafood Programming:
- Sourcing Sustainable Seafood: join us on November 19, 2014 for a Members-only Chef Power Hour focused on sourcing, cooking, and serving sustainable sockeye salmon
- Trash Fish Dinners: chefs collaborating in cities across the US to feature underutilized fish species to help teach chefs and consumers that there’s no such thing as “trash fish”
- The Chefs Guide to Sourcing Sustainable Seafood
- Green Chefs, Blue Ocean, an online sustainable seafood tutorial developed with the Safina Center