Chefs' opinions on seafood country origins sustainability and labeling
James Griffin, an associate professor of culinary studies at Johnson & Wales University, will share findings from a recent national study on seafood sustainability in commercial foodservice. The study investigated where chefs get their information on sustainability, as well as their opinions of countries of origin and labeling. Griffin’s research suggests that chefs rely more than ever on vendors or suppliers to assure the seafood they purchase is sustainable, in part due to the complexity of seafood sustainability across multiple species and the lack of a consistent definition for what sustainability means when it comes to seafood.
Basic Product
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$40.00
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$40.00
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Chefs' opinions on seafood country origins sustainability and labeling
James Griffin, an associate professor of culinary studies at Johnson & Wales University, will share findings from a recent national study on seafood sustainability in commercial foodservice. The study investigated where chefs get their information on sustainability, as well as their opinions of countries of origin and labeling. Griffin’s research suggests that chefs rely more than ever on vendors or suppliers to assure the seafood they purchase is sustainable, in part due to the complexity of seafood sustainability across multiple species and the lack of a consistent definition for what sustainability means when it comes to seafood.
Basic Product
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Why Barton Seaver Loves American Seafood
Seafood advocate, celebrity chef, and prolific author Barton Seaver has written a new book, “American Seafood – Heritage, Culture and Cookery from Sea to Shining Sea.” It offers an extended into the country’s fisheries, looking at their history, culture, culinary uses, and impact on the country. In an open-ended discussion, Seaver will discuss what he learned while researching and writing the book, his views on the importance of seafood sustainability efforts, his thesis that Americans should be eating more American seafood, and his views on what the seafood industry can do to make that happen.
Content Access
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$40.00
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$40.00
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Why Barton Seaver Loves American Seafood
Seafood advocate, celebrity chef, and prolific author Barton Seaver has written a new book, “American Seafood – Heritage, Culture and Cookery from Sea to Shining Sea.” It offers an extended into the country’s fisheries, looking at their history, culture, culinary uses, and impact on the country. In an open-ended discussion, Seaver will discuss what he learned while researching and writing the book, his views on the importance of seafood sustainability efforts, his thesis that Americans should be eating more American seafood, and his views on what the seafood industry can do to make that happen.
Content Access
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How to Not Only Set a Climate Target, but Actually Make it Achievable. Lessons from Salmon Aquaculture.
Speakers:
Avrim Lazar
Carlos Diaz
Kristina Furnes
Emily Moberg
Sophie Ryan
The race to zero is on, and we know it needs to be done. But the question is how do we get there? Aquaculture already has a low carbon footprint, but improvements still need to be made to ensure we maintain our position as a climate-friendly option. The changes required are across the supply chain, and affect the whole industry, no matter of location. Recognizing that collective efforts could help accelerate change, over the last year the Global Salmon Initiative has been working in partnership with the World Wildlife Fund to establish an accounting framework for greenhouse gas emissions for the farmed salmon sector, from feed to consumer. Prioritizing stakeholder collaboration and shared learning, this project has developed a cohesive accounting framework with ambitious mitigation goals in mind. In this session we will share how the framework was developed, its uses for both farmed salmon and the wider aquaculture industry, and the many opportunities collaboration offers in scaling mitigation efforts from on the ground experience.
Content Access
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$45.00
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$45.00
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How to Not Only Set a Climate Target, but Actually Make it Achievable. Lessons from Salmon Aquaculture.
Speakers:
Avrim Lazar
Carlos Diaz
Kristina Furnes
Emily Moberg
Sophie Ryan
The race to zero is on, and we know it needs to be done. But the question is how do we get there? Aquaculture already has a low carbon footprint, but improvements still need to be made to ensure we maintain our position as a climate-friendly option. The changes required are across the supply chain, and affect the whole industry, no matter of location. Recognizing that collective efforts could help accelerate change, over the last year the Global Salmon Initiative has been working in partnership with the World Wildlife Fund to establish an accounting framework for greenhouse gas emissions for the farmed salmon sector, from feed to consumer. Prioritizing stakeholder collaboration and shared learning, this project has developed a cohesive accounting framework with ambitious mitigation goals in mind. In this session we will share how the framework was developed, its uses for both farmed salmon and the wider aquaculture industry, and the many opportunities collaboration offers in scaling mitigation efforts from on the ground experience.
Content Access
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$40.00
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$40.00
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Product Total
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$165.00 |
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Grand Total
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$165.00 |
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