The raw truth about sustainable sushi sourcing


September 21, 2017


Long a revered culinary tradition in Japan, sushi is now a global phenomenon. Sushi-focused restaurants can now be found in every corner of the United States and Europe, and most urban areas around the world, from Buenos Aires to Brisbane to Beijing. But sushi’s very popularity may be endangering its future, as some of the fish species sushi is best known for featuring – including bluefin tuna, grouper, and snapper – are threatened by overfishing.

In a special roundtable discussion convened by SeafoodSource, learn how executives at every stage of the seafood supply chain are tackling the difficult issue of sourcing sushi sustainably. Guests will include Josh Onishi, the CEO and President of Peace Dining, one of Whole Foods’ primary purveyors of sushi; Brandon Hill, supply chain director at Bamboo Sushi, the world’s largest chain of sustainable sushi restaurants; Bernie Legere, the vice president of sales and marketing at sushi-grade fish farming operation Open Blue Cobia; and Bun Lai, chef at Miya’s Sushi in New Haven, Connecticut and recipient of the White House Champion of Change for Sustainable Seafood Award.

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