Intelligence
In the second Off the Knife interview with chefs and foodservice professionals, Barton Seaver tells the Advocate that while restaurant employees shouldn’t have to recite sustainability science at tables, they can personalize their knowledge and effectively communicate the method behind the menu.
Intelligence
The U.S. foodservice community at large believes that aquaculture should be judged by its potential to feed the world in an environmentally and socially responsible manner and not by the misgivings that dogged the industry in its infancy.
Innovation & Investment
If Day 1 of GOAL 2015 was all about defense, the following day of the aquaculture industry’s leading global conference was about offense — exuding confidence that farming fish is the way to feed future generations, and determining how to tell the world its story.