New research reveals that consumer interest in seafood — and sustainable seafood in particular — is on the rise. So how can restaurants tap into the opportunity? Nation’s Restaurant News talked with veteran chef Barton Seaver about why seafood is a perfect canvas for creativity in the kitchen, and how offering sustainable options can help a restaurant stand apart from the competition.
Barton Seaver is one of the world’s leading sustainable seafood experts and educators. After an illustrious career as an award-winning chef, he became an Explorer with the National Geographic Society. His expertise has garnered him positions with the United States Culinary Ambassador Corp, the New England Aquarium, and the Harvard School of Public Health leading initiatives informing consumers and institutions about how food choices promote healthier people, environment, and thriving communities.
Diana Blass is a journalist and video producer specializing in technology and cultural trends. She is the founder of Diana Blass Productions and a contributor to Nation's Restaurant News. Her work has been featured on Fox Television Stations, the Discovery Channel, CRN, Light Reading and other digital platforms.
The Alaska Seafood Marketing Institute (ASMI) is a marketing organization that works with all segments of the foodservice industry to increase awareness of the world’s most delicious and healthiest protein sources — wild and sustainable Alaska seafood. A variety of resources are available to help you capitalize on the growing consumer demand for eating real, natural, and delicious foods like wild-caught seafood from Alaska. ASMI is your partner in supplying training tools, nutrition information, recipes, merchandising materials, and promotional ideas that make it easy for you to add customer appeal to your menu and build successful promotions.