The Safina Center (Blue Ocean Institute)
80 North Country Road Setauket, NY 11733 631-675-1984
Chefs are the gatekeepers of the seafood industry. They command a unique influence over the purchase, trade and consumption of seafood.
Currently, an alarming number of the world’s fish species face an uncertain future due to overfishing, pollution, habitat destruction and other factors. We developed information to equip culinary students and chefs with the tools they need to understand these issues and source seafood responsibly.
By shifting toward more ocean-friendly seafood sourcing, chefs can improve the health of the ocean.
Follow these 5 easy steps to support ocean-health in your kitchens: