WASHINGTON — Are you suspicious of seafood these days? It's understandable. In January, a This American Life investigation questioned whether some "imitation calamari" is actually sliced pig rectum; not long after, an Oceana report revealed rampant fish mislabeling.
D.C.-based Black Restaurant Group and the Congressional Seafood Co. last week launched The REEL Story, a seafood traceability program, to address these concerns. The concept is simple: each menu item is associated with a QR code; scan the code with your smartphone to see a complete history of your dinner, from information on where and how it was harvested, to recipe ideas and cooking methods.
"This is new technology but it's not a new approach," Black Restaurant Group co-owner Jeff Black said. Indeed, Black's restaurants are known for promoting sustainability but traceability is a different issue. As fishmonger MJ Gimbar put it, "If you're paying money for a particular product, you deserve to get that product."
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