GREEN CHEFS, BLUE OCEAN

Because 70% of the revenue generated by seafood sales in the United States occurs in restaurants and catering services, we believe working with established culinary professionals and engaging the emerging talents in US culinary schools can significantly affect demand. Green Chefs, Blue Ocean strives to endow the next generation of great chefs with the knowledge and inspiration to practice seafood sustainability and promote ocean conservation.

Chefs are the gatekeepers of the seafood industry. They command a unique influence over the purchase, trade and consumption of seafood. The flow of seafood sustainability information to chefs, while on the rise, isn’t powerful enough. 

Green Chefs, Blue Ocean provides a missing link in current sustainable seafood education efforts. In partnership with Chefs Collaborative and our 15-member Advisory Board, Blue Ocean designed an interactive online curriculum about seafood sustainability for chefs and culinary students. The curriculum and other resources can be found on our Green Chefs, Blue Ocean website.

Green Chefs, Blue Ocean empowers a new generation of chefs with insight to source sustainable seafood and shift seafood sustainability from consideration simply as an environmental concern to a mainstream culinary concept. Our course covers all facets of seafood sustainability including: fisheries and aquaculture, global supply and demand, and the challenges of purchasing and sourcing ocean-friendly seafood. Practical components will include: determining the current “best” seafood choices; menu design; marketing sustainability; staff training; and consumer awareness.

Our online course overcomes the limitations of a traditional classroom and allows immediate access to current and cutting-edge information on seafood sustainability. The 7 lessons take approximately two hours to complete and are available free of charge during the first year.

Access the course and other resources at www.oceanfriendlychefs.org.