The Aquaculture Stewardship Council is partnering with select U.S. restaurant chains this fall to promote the benefits of eating responsibly-farmed seafood.
Through the partnership, Miami, Florida, U.S.A.-based sushi chain Sushi Maki and ASC launched the first “Sushi Maki Certified Seafood Experience," featuring a special menu of ASC-certified seafood, at Sushi Maki restaurants in the Miami area.
Sushi Maki is promoting the “ASC Dragon Poke Bowl” at its locations throughout October, and is handing out interactive materials encouraging diners to learn more about ASC’s certification program and Sushi Maki’s commitment to responsibly-farmed seafood. QR codes guide guests to “fun digital activities surveying their sustainability knowledge for a chance to win restaurant discounts and other prizes,” ASC said in a press release.
“As the first sushi chain in North America to offer certified responsible seafood, we’re especially inspired to collaborate with ASC on this experience,” Sushi Maki CEO Abe Ng said. “Preparing ASC-certified seafood not only increases credibility and confidence among our guests, but allows Sushi Maki to attract and retain passionate, talented team members who are as committed to improving the planet as we are.”
A kick-off reception held at Sushi Maki’s flagship restaurant in Coconut Grove, Florida, in late September featured presentations such as ASC’s “New Way to Seafood” story. ASC demonstrated how new technologies and innovations in aquaculture can better ensure environmental safeguards are in place at aquaculture operations.
ASC also held a kick-off reception at Philadelphia, Pennsylvania, U.S.A.-based Volvér restaurant, which is part of the Garces Group of restaurants. More than 30 area members of the media, seafood producers, distributors, retailers, culinary influencers, and social media personalities attended.
“The Volvér event is part of a series of activations the organization is conducting nationwide in 2022 – with emphasis in Miami, Minneapolis, and Philadelphia – reinforcing how ASC’s leading global standards and sea-green label help to ensure environmental and social responsibility as well as transparency from farm to plate,” ASC said.
James Beard-nominated chef, artist, and writer Kiki Aranita developed and prepared the curated menu centered around Skuna Bay Salmon, which provided its ASC-certified Vancouver Island salmon.
“It’s one thing to say ASC-certified seafood represents the highest standards of responsibility, but it’s a more tangible experience when you can taste the new way to seafood,” ASC Marketing Manager U.S. Athena Davis said.
Photo courtesy of Aquaculture Stewardship Council
