It has become more important for restaurants to be socially responsible when it comes to serving seafood.
To ensure the vitality of our fish supply, we need to evolve our relationship with the ocean’s resources.
But how can suppliers and operators work together to achieve this common goal?
At our recent Foodable.io event in Seattle which was focused on the topic of seafood sustainability, we sat down with Jennifer Bushman, director of sustainability at Pacific Catch, Kami Couch, a filmmaker/fisherman from Alaska, and David Nichols, executive chef at Rider to discuss how each in different roles of the seafood supply process are making a sustainable impact.
Nowadays, consumers want to know where their protein is coming from. But to deliver this information, it is a group effort between supplier, distributor, and operator.
"For us, it's about making sure we know what's coming, holding our suppliers' accountable, watching it every day, training our staff because staff training is so exceptionally important, and then what the James Beard Foundation and others are calling 'storied fish,' which is when we close the loop with the marketing and engagement we have with the consumer so that we can tell those stories on the ground," says Bushman.
Then it's up to the operator to collect as much accurate information about the fish as possible and to pass it on to the team.
"This is still a very new movement, it's been making huge strides in the last few years and it's only going to continue to get better. On my end, it's about training my staff," says Nichols above.
By operators and chefs making an effort to better educate their customers and partners, this will only continue to give life to the sustainable movement.
Watch the full episode above to learn more about how we can improve our relationship with this vital ocean resource and some of the helpful apps out there revealing seafood sourcing information for chefs and consumers.