Chefs know food—better stated, chefs know good food. And now, more and more chefs are helping lead the charge for sustainable food.
Restaurants support millions of jobs and billions of dollars in economic impact in communities across America. They are integral to connecting consumers with diverse and delicious food options—including seafood. As demand for environmentally conscious food grows across the nation, chefs from coast to coast are emerging as new and powerful advocates for sustainably caught and harvested seafood in the United States. So what are chefs up to? Check out just three examples below.
1. Minnesota chefs demonstrate you don’t have to live near the ocean to be an ocean champion
In honor of National Seafood Month last October, more than 140 restaurants and chefs from Minneapolis, St. Paul and the surrounding area featured sustainable seafood options on their menus to demonstrate that prioritizing sustainably harvested seafood doesn’t have to be so daunting. Led by star chef Tim McKee and with guidance and support from both Ocean Conservancy and the James Beard Foundation (JBF), these chefs sent a strong message that the culinary community (even those who live hundreds of miles from the nearest ocean) is well positioned to have a big impact on where our seafood comes from. Check out the video below to hear more from Minnesota chefs who participated.
2. Chefs across the country are calling on Congress to support strong federal fishery policy.
In Portland, Oregon, a collection of culinary professionals came together last November to enshrine their support for sustainably managed fisheries that support culinary businesses as well as the health of our oceans—and thus, the Portland Pact for Sustainable Seafood was born. The Pact highlights a commitment to strive for environmentally sustainable food and to incorporate this principle into sourcing practices whenever possible. It also voices the chefs’ support for the core conservation principles of the Magnuson Stevens Act, the primary law governing fishing in United States waters. Since the Pact’s inception, more than 170 chefs representing 37 states have added their names and the list continues to grow. You can read more about the pact and its signatories here.
3. The James Beard Foundation is helping train the next class of chef advocates with Smart Catch.
Founded by the “Dean of American cookery”, the James Beard Foundation has been at the center of United States culinary culture for more than 30 years. The organization’s mission is “to celebrate, nurture, and honor chefs and other leaders making America’s food culture more delicious, diverse, and sustainable for everyone”. Through its Impact programs and Chefs Boot Camps for Policy and Change, JBF is helping chefs become not just community staples, but community leaders for change. One such program is Smart Catch, an educational program created by chefs for chefs to spread knowledge and inform decisions about where restaurants get their seafood. Through Smart Catch, chefs are giving themselves a seat at the proverbial table and using their influence to expand the sustainable food movement beyond our shorelines to ensure delicious seafood is available to enjoy for generations to come.
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The post 3 Ways Chefs are Advocating for Sustainable Seafood appeared first on Ocean Conservancy.
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Our Reef Restoration Project here in Petite Anse, Mahé, Seychelles celebrates its 4th anniversary on 26th March 2019! So I thought I’d talk about what it is like to be the Reef Restoration Project officer, overseeing the day to day care of our corals and giving them the best helping hand possible.






We have just reached two milestones in marine education and outreach in Seychelles, the first being the successful closing of the second edition of the Blue Economy Youth Programme and the other is reaching 100 Marine Education lesson been delivered as part of WiseOceans School Marine Education Programme, so what better time for a blog!
As the Blue Economy Youth Programme ended, it is with great pride that I have been reflecting on the second edition of the programme and I really feel that this year was a complete success. The 2017 programme was a great foundation and the students enjoyed it, but this year the second edition, it really felt like the programme went to the next level, not only did the students enjoy the programme, but they also really understood the message of Blue Economy, what it is, why it is important and how everything in Seychelles is linked to the marine environment. We added new activities such as fish dissections and taught the students how to work out how the fish swim and feed which the students loved.
The programme received great feedback from participants and the parents, however, it was not until I spoke to a friend here in Seychelles I understood the great importance of programmes such as the Blue Economy Youth Programme. The friend who was not previously aware that WiseOceans ran this programme and said that “my friends child participated in the Blue Economy Youth Programme and before this the student was struggling and a bit lost at school, and after the programme the student is so motivated and has their mind set on working in the marine environment. The programme really galvanised their passion for the marine world”.
It is also with great pleasure and pride that we have reached a milestone in the School Marine Education Programme, where we delivered the 100th marine education lesson. These lessons equate 155 hours of teaching for students across 17 Seychellois primary and secondary schools. Where we have engaged with 2935 students and 356 teachers over the past year, with the most common lessons delivered so far being marine food webs and invertebrates.
Away from the students, we have also delivered 8 teacher training sessions, focusing on giving the teachers not only the knowledge but also all the resources they need to give marine-themed lessons themselves to their students. Through the sessions we have engaged with 284 teachers including a session for trainee science teachers at the Seychelles Institute of Teacher Education as well as an “International Year of the Reef” themed teacher training session to approximately 50 international teachers from all over the world at the Trust for Sustainable Living international conference in 2018, which was delivered in cooperation with the University of Seychelles.