Since 2000, our Seafood Solutions program has worked to educate chefs about the sustainability of the seafood they purchase and serve. With our partners at aquariums and other marine conservation organizations, we’ve been able to sort through the complicated issues of marine ecology and fisheries regulations. And we’ve determined steps that restaurants can take in their efforts to purchase and serve sustainably sourced finfish and shellfish.
Through our publications, panel discussions, hands-on educational programs, tasting workshops, and dinners, we educate chefs on the best ways to practice seafood sustainability in their restaurants. Our recent work on Seafood Solutions includes:
A newly revised edition of the Chefs Guide to Responsible Seafood Sourcing, due out in Spring 2008.
Continued participation in Chefs in Raingear, a partnership with Lummi Island Wild, a reef-net fishing cooperative off the coast of Bellingham, Washington. This year, we’ll send our third delegation of Chefs Collaborative members to participate in the hands-on learning program that has chefs participate in reef-net salmon fishing on Lummi Island, Washington.
A partnership with the Blue Ocean Institute to develop an on-line sustainable seafood educational tool for use in culinary schools and professional development.
