Rising Seas, Shrinking Catch

How will chefs and fishers save the seas as a resource?
Changemakers Day
August 29, 2008

As populations of wild fish decline, consumer demand for seafood shows no sign of slowing down. Chefs, seafood suppliers, and fishermen must balance the business demands of supplying seafood to their customers with an understanding of marine conservation efforts. This Chefs Collaborative-moderated panel will discuss marine conservation from the perspective of those making a living by catching, selling, and serving seafood. A fisherman, chef, and seafood supplier will discuss why sustainable seafood is critical, and how they support marine conservation efforts in their work.

Moderator: Leigh Belanger, Chefs Collaborative
Panelists: Paul Johnson, Monterey Fish Company; Joe McGarry, Bon Appetit Management Company; Riley Starks, Lummi Island Wild

From the Slow Food USA blog: "How can chefs work with other members of the seafood industry and the conservation community to push for more sustainability when it comes to seafood? At Changemakers Day during Slow Food Nation, Chefs Collaborative explored these questions." Read more.