Intelligence

GOAL 2020: Seafood is on consumers’ plate and high on retailers’ agendas

With the retail and foodservice sectors working collaboratively, the seafood industry plugged crucial protein supply gaps and grew demand for fish. 

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Off the Knife with Barton Seaver
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Intelligence

Off the Knife with Barton Seaver

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.