Chef John Ash serves on the Board of Advisors of Seafood Watch, an educational initiative for sustainable seafood by the Monterey Bay Aquarium. He recently hosted a panel discussion about seafood sustainability as a practice. Among the participants were Chef Bun Lai, the Monterey Bay Aquarium Sustainability Leader of the Year, and Yousef Ghalaini, executive chef of New York's sustainable seafood restaurant Imperial No. Nine.
Recently, nearly 30 thought leaders in the seafood, restaurant and sustainability worlds came together to have a conversation about how chefs can embrace seafood sustainability in a greater, more mainstream way.
"Thought for Food: A Discussion on Sustainable Seafood" was facilitated by James Beard award-winning chef and author John Ash, widely respected as a sustainability pioneer. Participants came from a variety of backgrounds: chefs, NGO leaders, journalists and other members of the food industry vanguard.Each brought a different perspective to the buzz-worthy subject of "conscious cuisine," an idea brought to the forefront by New York Times journalist and author Mark Bittman. In his book, "Food Matters, Guide to Conscious Eating," he explains conscious cuisine as the idea that one deliberately chooses deliciously prepared food that is not just good for you but is also produced with a keen appreciation for the health of and respect for the planet.
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