Seafood Saviors

King, Paul
October 2011
FoodService Director;10/15/2011, Vol. 24 Issue 10, p59
Trade Publication
The author talks about sustainable fishing practices and the selection of local products by the food service industry. He discusses the advocacy of chef Barton Seaver for sustainable fishing, noting how he developed a variety of seafood entries on the menu to prevent the overuse of seafood without limiting food options for customers. He also reports on the Fish To Fork initiative launched by Bon Appétit Management Co. which aims to prioritize small scale aquaculture practices.


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