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.
The mission of the Center is to help people understand that our health, and that of our children, depends on the health of the environment, and that we must do everything we can to protect it.
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.
The New England Aquarium’s Sustainable Seafood Programs promote ocean-friendly seafood, encourage the responsible management of our fishery resources and provide support to regional and international fishing communities, industries and organizations.
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.
Virginia Aquarium’s mission of conservation of the marine environment through education, research, and sustainable practices is typified by its Sensible Seafood program. The annual Sensible Seafood Fest will feature more than 25 restaurants serving fresh, local and sustainable on May 23rd. Visit VirginiaAquarium.com for tickets.