Sustainable Seafood: Good for Your Health and Good for the Planet
Date: 09/24/09 7:00 pm - 09/24/09 8:30 pm
Location: Aquarium of the Pacific

The seafood choice you make is at the end of a complex path to sustainability. The journey starts with the producer, the captive fishery or fish farm and regulatory agencies, progresses to the supplier, then to the retail or restaurant industry, and finally to your plate. Starting on your plate, the Aquarium’s Seafood for the Future team and a panel of experts will help you become an educator seafood consumer.

Chefs from some of Seafood for the Future’s partner restaurants will demonstrate how sustainable seafood can taste better. Andrew Gruel and Dave Anderson from the Aquarium will share information about how chefs and consumers who select sustainable seafood can become stewards of the ocean’s resources. They will also discuss the role that aquaculture is now playing in meeting the demand for seafood and will play in the future, and they will examine the complex relationships among captive and farm fisheries, socio-economic community needs, and the ocean ecosystem and its resources. A panel of experts will discuss the challenges faced in achieving seafood sustainability and suggest strategies with which we can achieve the goal of a sustainable seafood supply that meets our needs and that of future generations.

Andrew Gruel is the manager and Dave Anderson is the sustainable seafood officer for the Aquarium’s Seafood for the Future (SSF) program, a partnership of the Aquarium of the Pacific and Pacific Life Foundation. The program is designed to define the sustainable seafood movement by working with fishery scientists, chefs, restaurateurs, retailers, and the public to promote the consumption of healthy sustainable seafood.

Contact Name: Aquarium of the Pacific
Contact Phone: (562) 590-3100

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