A handful of national chefs are being praised for their commitment to sustainable seafood, igniting hopes that the ocean’s deep devastation, caused by overfishing and global warming, could see some reversal with their efforts. The accolades come from the Monterrey Bay Aquarium in a report calledTurning The Tide: The State of Seafood, part of its attempts to have more restaurants and food companies pledge not to use endangered fish species named on the aquarium’s seafood watch list. Rick Bayless of Chicago’sFrontera GrillandTopolobampo, Fedele Bauccio of Palo Alto’s Bon Apetit Management, Susan Feniger and Mary Sue Milliken of L.A.’sBorder GrillandCiudad, and Suzanne Goin of A.O.C.,Tavern, andLucquesin L.A. were among those named as “forward-thinking chefs” for their early commitment to the “Save Our Seafood” pledge. Here’s to their good influence.
Report Praises Chef’s Efforts to Promote Sustainable Seafood[Nation’s Restaurant News]
