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A How-to Guide for Choosing Sustainable Seafood for Your Next Event

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Seafood can be a great and healthy menu choice for your event, and selecting a sustainable seafood option is even better!

Determining what is sustainable can be tricky. Here are some easy tips and convenient resources to help you make better choices:

Look for seafood that is recommended by a reliable third-party organization. All of these are great resources that allow you to search by fish or seafood type through their website or app:

Request lesser-known, regional seafood. Speak with your chef about local options that can contribute to adding a sense of place to your event. With refrigerated airfreight contributing significantly to the carbon footprint of seafood, selecting local is a great way to improve your environmental impact. For inspiration on using local seafood, see this recipe video from Monterey Bay Aquarium’s Executive Chef Matt Beaudin.

Consider the harvest method. When you look on any of the three sites listed above, they all indicate differences based not only on seafood type, but also on how they are harvested. You’ll want to avoid methods that cause damage to ecosystems, or have a significant amount of bycatch, the term used for other species that are unintentionally caught in the process.

Protect population levels. Select seafood that is being harvested at rates that ensure future healthy populations. Particular care should be given to not disrupt ecosystems by removing top predators; these also tend to have higher mercury levels.

Consider sustainably-managed aquaculture (farmed) options. Aquaculture programs that use a closed containment system keep wild stocks safe by preventing contamination from waste water and escaped fish. Farmed fish should also provide net protein gains, meaning they produce more fish than the amount of wild fish needed as feed.

Offer alternatives for fish and shellfish. As many people have allergies to fish or shellfish, and there are faith-based restrictions with shellfish, be sure to offer alternatives and have measures in place to avoid cross-contact.

Mariela McIlwraith, CMP, CMM, MBA, Director of Sustainability, Events Industry Council

 

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