There’s nothing like the powerful combination of good company and delicious food to open up a dialogue. We see it every day at the James Beard House and in restaurants across the country. As the public becomes more concerned with the sustainability of the seafood supply chain, we understand the importance of involving everyone who fishes, farms, and distributes seafood, along with chefs and consumers who buy, cook, and order it at restaurants.
That’s why we created JBF’s new Sustainable Seafood Partnership program. The four purveyors who have joined us at this foundational stage will lead a new effort to increase access to sustainable seafood. We know that chefs and restaurants drive the national trends, and we see this as an opportunity to cultivate educational conversations between the purveyors who supply seafood and chefs who prepare it.
Here are our first Sustainable Seafood Partners:
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