When you eat seafood, what impact are you having on the ocean and its interdependent and increasingly vulnerable marine population? Today’s health, safety, and sustainability considerations can make it complicated to determine the best seafood choices for you and your family.
Click here to explore the decision guide!
Chefs Collaborative, August, 2011
The longest land tunnel in the world is the Lötschberg Base Tunnel, a 21-mile rail tube that runs beneath the Swiss Alps, connecting Germany and northern Italy. In the process of boring this engineering feat, workers unexpectedly tapped into a geothermal spring, which immediately began gushing at a continuous rate of 25 gallons per second (equivalent to the full-blast volume of five fire hoses). Figuring out what to do with all this water was clearly a top priority, but there were economic and environmental concerns to consider.
TreeHugger.com, June, 2011
Ninety percent of cooking fish successfully is buying great quality fish. And yet so many of us do the following: We walk into the store with an ingredient list for a fish dish from our favorite food show or magazine. We step up to the fish counter, read the list to the white-aproned clerk, and walk away with a pound of shrimp, tilapia, salmon, ahi, or whatever the pre-ordained recipe told us to purchase.
TreeHugger.com, May, 2011
Our modern lives are busy. We pack as much as possible into the day and condense our meals to fit our crammed schedules. We tend to prioritize convenience above health and sustainability when making decisions about how and what to eat. I often hear the excuse, "I'm so busy I can't bother to eat sustainably." My response: Yes you can...with the can.
SeaWeb, May, 2011
Many people equate sustainable seafood with sacrifice. There is a sense that sustainability requires giving up our favorite fish dishes, paying extra money for products certified under special labels, patronizing pricey health food stores and high-end restaurants known for their commitment to social responsibility. While there’s nothing inherently wrong with these things, I wholeheartedly disagree with the premise that sustainability requires a restriction of options. I believe it’s quite the opposite.
TreeHugger, April, 2011
I am in love with clams. It started in fourth grade when my father took me on a trip to the Bay of Fundy in Nova Scotia. We went clamming one afternoon and were miserable at it. We were way out in the mud, and the clams were burrowing faster than we could dig. Looking around, the locals were digging much closer to the shore in the drier sand so we gave that a shot. With every scoop of the shovel, clams came up by the dozen. Our backbreaking work was well worth the effort—that was some of the best food I have ever eaten.
The Nature Conservancy, March, 2011
Food is far more than just nourishment. To me, it’s a lens of exploration. This was something I discovered early on. Growing up in Washington, D.C., dinner meant constant exposure to new and exciting meals: stews, curries, stir-fries, fresh fish. Mom would prepare the slow dishes, and Dad was the short-order cook in the family. My brother and I used to watch our father make tacos from scratch, gently pressing out the moistened masa harina dough to form tortillas. Imagine two little towheads enthralled by something that represented both eons of history, and the culture of many people who lived in our neighborhood.
SeaWeb, May, 2010
Chefs have an important role to play in how we relay information about our food sources to our customers. The first and foremost priority of restaurants is to serve safe food. But increasingly consumers are beginning to demand food that has a story and chefs are now tasked with the role of storyteller.
Stop Smiling Magazine, November, 2008
The Chesapeake Bay was once the most productive estuarine environments in the world. Its watershed area, covering six states, has been the lifeblood of the mid-Atlantic region since Jamestown was settled over four centuries ago. As far back as our history goes, the bay has fueled growth for this country even before we considered ourselves Americans.
Scientist and author Carl Safina founded Blue Ocean Institute as an outlet for education and activism for ocean conservation. Their Guide to Ocean Friendly Seafood and FishPhone projects are great resources for helping find sustainable choices no matter your location.
Led by my mentor Robert Egger, DC Central Kitchen recycles unused food from area restaurants for distribution in homeless outreach programs. The Kitchen also provides education and training to individuals who seek employment in the restaurant industry.
FishChoice gives seafood buyers free, instant access to the products and information necessary to source environmentally responsible seafood.
The Future of Fish is a breakthrough accelerator for entrepreneurs in the seafood industry. They select, develop and help secure partners and/or funding for companies whose work is focused on sustainability and traceability, and who are willing to collaborate with other entrepreneurs to drive change.
In addition to being an award winning aquarium and attraction on the West Coast, Monterey publishes their Seafood Watch list to help consumers make more sustainable seafood choices. Their continued dedication to education and conservation defines them as a leader in the sustainability community.
Oceana is the largest international advocacy non-profit organization working solely to protect the world’s oceans. Their programs focus on ocean pollution, beach quality, fisheries and fish habitat, ocean acidification, marine wildlife protection, and marine sanctuaries.
Sea to Table partners with local fishermen from sustainable wild fisheries to find better markets for their catch.
Seafood Choices Alliance connects NGOs, scientists, fishery management groups, chefs and suppliers to facilitate better communication and progress towards more sustainable seafood around the globe.
My good friend Casson Trenor is changing the way sushi is served. Check out his great site detailing the damage that can be done and the opportunity that sushi restaurants have to make a change.