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For chefs, a seafood information crisis looms

James E. Griffin Ed.D., CEC, CCE

Foodservice professionals ‘overwhelmed’ with sustainability and supply chain complexity Chef/author Barton Seaver, Kerry Hefferman of Union Square Hospitality, James Griffin of Johnson & Wales University (and author of this article) and the Global Aquaculture Alliance’s Peter Redmond discussed sustainable seafood and responsible aquaculture at the 2016 NRA Show in Chicago. Photo credit: Johnson & Wales University.  …

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  • James E. Griffin Ed.D., CEC, CCE

    James E. Griffin Ed.D., CEC, CCE

    Associate Professor
    Johnson & Wales University
    8 Abbot Park Place
    Providence, RI 02903 USA

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