Through our publications, panel discussions, educational programs and tasting workshops, we educate chefs on the best ways to practice seafood sustainability in their restaurants. Our recent work includes:
The Chef’s Guide to Responsible Seafood Sourcing. (Last revised in 2008. Look for a new edition later in 2012.)
A partnership with the Blue Ocean Institute to develop Green Chefs/Blue Ocean, an on-line sustainable seafood educational tool for use in culinary schools and restaurants.
