Guide to Get Hooked on Sustainable Seafood Now Available

Sustainably sourced seafood is a hot trend and in high demand by restaurant diners, according to National Restaurant Association research. To make selecting and sourcing sustainable seafood easier for chefs and restaurant owners, the Association, in partnership with US Foods, today released the Get Hooked on Sourcing Sustainable Seafood guide and videos.

Sustainably sourced seafood is a hot trend and in high demand by restaurant diners, according to National Restaurant Association research. To make selecting and sourcing sustainable seafood easier for chefs and restaurant owners, the Association, in partnership with US Foods, today released the Get Hooked on Sourcing Sustainable Seafood guide and videos.

The guide, developed by Association experts with input from the National Fisheries Institute and other groups, provides tips and best practices for operators and chefs just getting started, and restaurants who are looking to make changes to their menu. The guide covers:

  • Different sources of seafood
  • Challenges to ensuring seafood sustainability
  • Best practices for working with a supplier
  • Resources for getting started, including a quick-start checklist

“Our members want to ensure that the variety and palate of the seafood now available on menus continues to be responsibly caught and replenished,” said Jeff Clark, manager of Sustainability and Nutrition at the National Restaurant Association. “This guide takes a look at the seafood supply chain, and helps operators who are ready to engage in a sustainable process with some actionable steps to get started.” 

In addition to the guide, a series of videos featuring Barton Seaver, one of the world’s leading sustainable seafood experts and educators, guides viewers through the process of successfully switching to sustainable seafood. 

“As the second largest food distributor in the U.S., we are committed to making seafood choices easier and more transparent for restaurant operators through our sustainable seafood programs,” said Jennie Wandler, senior director for Seafood Category Management at US Foods. “We know diners today are more interested than ever before in where their food comes from and how it’s made and we are honored to help the National Restaurant Association bring these insights to restaurant operators across the country.”

To download the Get Hooked on Sourcing Sustainable Seafood guide or to watch the videos, go to restaurant.org/sustainableseafood.