Chefs on Seafood: Sourcing Sustainable Seafood

Chefs on Seafood: Sourcing Sustainable Seafood

"Chefs on Seafood is a webinar series featuring chefs from across the country talking about challenges and solutions to serving local, sustainable seafood. Coordinated by Don't Cage Our Oceans, Chefs on Seafood will dive into everyday issues chefs face in sourcing, storing, processing, and marketing sustainable seafood. We'll share tips on how to educate both staff and customers about why they should care about where seafood comes from. And we'll clear up many of the misconceptions and false narratives around what responsible aquaculture with values really means. The series will facilitate chef to chef conversations on how to make the best sustainable seafood choices for your restaurant. Join us for the conversation!

The first webinar in the series is Chefs on Seafood: Sourcing Sustainable Seafood. One of the biggest problems chefs face is how to source sustainable seafood that also ensures consistency and affordability. This webinar will look at the problems and solutions of sustainable seafood sourcing through shared stories, lessons learned, and building relationships. There will also be ample time for questions and discussion.

The webinar will be facilitated by Andrianna Natsoulas, Don’t Cage Our Oceans Campaign Director, and will feature the following speakers:

Speakers include:

• Colles Stowell: Colles founded the One Fish Foundation to provide classroom education about sustainable fisheries and seafood. He is the Slow Fish North America network coordinator and a member of the Oversight Team, and he co-manages the Rising Tide program, which brings seafood with values discussions to Slow Food communities across the country. Colles also serves on the Slow Food USA Farm and Food Policy Team, and the Sustainable Fisheries Foundation board of directors.
• Cassandra Loftlin: Chef Cassandra Loftlin is a co-founder of Goodness Gracious Grocery, a start-up that provides regionally-sourced and organic produce, as well as ethically-sourced seafood, meat and dairy products, she works to promoting simple, ancestral farming techniques and a self-sustaining regenerative ecosystem to provide efficient and effective fresh food solutions for the Southeast.
• Dana Honn: Chef Dana Honn is chef/owner of Carmo in New Orleans, LA. For over 15 years, he has been an advocate for ocean and coastal conservation and restoration, and for the use of sustainably-sourced seafood. As a passionate supporter of local farmers and fishers, he is also the founder of Tropical Foodways Institute, with a primary function of acting as a conduit for research, education and resources relating to the cuisine and culture of the tropics, its history and preservation. He is a member of the Audubon GULF Chef’s Council, Slow Food Chef’s Alliance, American Culinary Federation and Chef’s Collaborative.
• Colette Nelson: Chef Colette spent three seasons fishing in the Gulf of Alaska, where she discovered her true appreciation for the wild salmon and her infinite respect for the ocean and its creatures. Her passion for cuisine began in kitchens in the Pacific Northwest and Spain. For twenty years she had been Chef/proprietor of Ludvig’s Bistro in Sitka, Alaska, a destination restaurant specializing in Mediterranean cuisine that supports Alaska’s sustainable fisheries.

Don’t Cage Our Oceans is a coalition of national, regional and local organizations and businesses fighting offshore fish farming while uplifting sustainable seafood systems embedded in values.