Sustainable seafood options were highlighted during Super Bowl LIV in Miami, Florida, U.S.A. this past weekend.
Via a partnership with Centerplate, a Sodexho-owned hospitality partner to North America’s sports entertainment venues, Ocean Conservancy offered ocean-friendly seafood options during the game.
Centerplate offered a luxury "oysters and pearls" package to Hard Rock Stadium suite-holders, donating USD 1,000 (EUR 904) for each package sold to Ocean Conservancy.
The package included a dozen farmed oysters on the half-shell, sustainably farmed U.S. caviar with crème fraiche and potato blinis, Dom Perignon Brut served in personalized flutes, and a cultivated Akoya pearl bracelet.
"The oysters and U.S. farmed caviar being served by Centerplate are not only ocean-friendly, they also support local businesses and communities," Ocean Conservancy Chief Scientist George Leonard said in a press release. "The global ocean is suffering from overfishing, plastic pollution, and climate change, but corporate leadership can contribute to turning the tide on ocean health.”
Meanwhile, Verlasso donated salmon products to two events during Taste of the NFL and the Super Bowl.
At Taste of the NFL’s Party with a Purpose, which raises money for food banks in NFL cities across the U.S., chef Eric Gephart grilled whole Verlasso salmon on grills and served bite-sized samples to guests.
Celebrity chef Andrew Zimmern also talked about hunger relief efforts at the event.
At a separate event, chef Allen Susser and former Miami Dolphins linebacker John Offerdahl cooked a Verlasso salmon BLT on the culinary demo stage.
Photo courtesy of Matthew Noel/Centerplate
