Resources for Offering Environmentally Sustainable Food

Chefs need access to food that tastes good and is also good for the planet. When it comes to seafood, that means sourcing and serving products caught in a sustainable manner that supports the health of our oceans and our coastal economies.

Here are some organizations that offer resources to help you serve environmentally sustainable seafood in your kitchens and restaurants:


Seafood Watch

The Monterey Bay Aquarium Seafood Watch® program helps consumers and businesses choose seafood that’s fished or farmed in ways that support a healthy ocean, now and for future generations. Recommendations indicate which seafood items are Best Choices or Good Alternatives, and which ones you should Avoid.

Chefs Collaborative

Chefs Collaborative members are Changing Menus and Changing Lives through their sustainable seafood purchasing and serving decisions. Chefs Collaborative amplifies their good work and builds community around a better food system. We also host Seafood Solutions industry workshops and dining events to help educate and inspire fellow professionals and all eaters about sustainable seafood options.

Conservation Alliance for Seafood Solutions

The Common Vision for Sustainable Seafood, developed by the Conservation Alliance for Seafood Solutions, describes six realistic steps companies can take to develop and implement a sustainable seafood policy and helps businesses representing 80 percent of the North American grocery and institutional food service markets deliver on sustainability commitments.

James Beard Foundation’s Smart Catch

James Beard Foundation’s Smart Catch is a sustainable seafood program created by chefs for chefs with the purpose of increasing the sustainability of the seafood supply chain. The program provides training and support to chefs so they can serve seafood fished or farmed in environmentally-responsible ways. By becoming a Smart Catch Leader and earning the Smart Catch emblem, chefs give consumers a simple way to identify and support their restaurants.

“If you are a chef or a restaurateur, you don’t have to go sustainable across the board and in one fell swoop. It’s about making choices that have the most impact, while making it work as a business, too. If you remove red-listed types of seafood and replace them with yellow ones, little by little that will do a world of good. Studies of the fair-trade movement in coffee revealed that it was cafe owners who cared about doing it the right way before the consumers were asking for it. Business owners have the power to shape culture.”

– Bun Lai, Miya’s Sushi, New Haven, CT
Source:, 10/26/17