The tie that binds: Aquatic foods tied to successful nutrition policies

New research from WorldFish and the Stanford Center for Ocean Solutions determines that most national nutrition policies are recognizing the value of aquatic foods. 

Off the Knife with Barton Seaver
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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.