The 60-page report outlines the ecological pressures that human activity has placed on our oceans, and stresses the need for action on behalf of ocean health. To that end, the aquarium’s Seafood Watch program has instituted a chefs’ call to action, signed by many Chefs Collaborative members and supporters. Chefs who sign the pledge agree not to serve any wild-caught or farmed seafood that appears on the Monterey Bay’s Seafood Watch red list, and to communicate those efforts to the public.

We applaud the leadership taken by Chefs Collaborative members and other culinary professionals dedicated to supporting sustainable seafood. We urge chefs to learn as much as possible about how to make sustainable choices when purchasing seafood.  This includes using the rating lists generated by our partners at the Blue Ocean Institute and Monterey Bay, as well as developing relationships with trusted purveyors and asking lots of questions to determine how and where fish was caught and farmed.

Our Green Chefs, Blue Ocean sustainable seafood training tool can also help chefs learn more about the issues behind seafood sustainability, as well as the practical aspects of developing a sustainable seafood program in the restaurant.

Taking steps like the ones outlined in the chefs’ pledge are important as we strive to improve the long-term health of our oceans. Chefs are in a unique position to lead the way!