Chefs’ opinions on seafood country origins, sustainability and labeling

James Griffin, an associate professor of culinary studies at Johnson & Wales University, will share findings from a recent national study on seafood sustainability in commercial foodservice. The study investigated where chefs get their information on sustainability, as well as their opinions of countries of origin and labeling. Griffin’s research suggests that chefs rely more than ever on vendors or suppliers to assure the seafood they purchase is sustainable, in part due to the complexity of seafood sustainability across multiple species and the lack of a consistent definition for what sustainability means when it comes to seafood.

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