News features and technical articles about the evolution of aquaculture, one of the world’s fastest growing industries.

foodservice

Intelligence

Off the Knife with Rolf Knecht, Grand Hyatt Shanghai

Ten years in China’s largest city have given Chef Rolf Knecht a solid perspective on the nation’s rapidly changing economy and the impacts on consumer food purchases. Knecht, who will speak during the GOAL marketplace roundtables, fields questions about seafood 

Intelligence

Off the Knife with Ned Bell, Vancouver Aquarium

We delve deeper into the foodservice industry’s engagement with sustainable seafood and aquaculture by talking to Ned Bell, the Vancouver Aquarium’s new executive chef. He continues to call on his Canadian culinary comrades to learn more about seafood, then help 

Intelligence

Off the Knife with Barton Seaver

In the second Off the Knife interview with chefs and foodservice professionals, Barton Seaver tells the Advocate that while restaurant employees shouldn’t have to recite sustainability science at tables, they can personalize their knowledge and effectively communicate the method behind 

Intelligence

Networking and defending farmed fish at Seafood 1on1

At the match-making event presented by FirstSource Events pairing seafood buyers with suppliers in a low-key setting, the conversations were mainly about how to sell more seafood, driven by sustainability, convenience and positive messages about aquaculture. 

Intelligence

Off the Knife with Bruce Mattel, Culinary Institute of America

Our new interview series with foodservice professionals begins with Bruce Mattel, senior associate dean of culinary arts at The Culinary Institute of America (CIA). We’ll pry open the minds of some notable chefs who know seafood and are making statements 

Intelligence

At NRA Show, support for a maturing aquaculture industry

The U.S. foodservice community at large believes that aquaculture should be judged by its potential to feed the world in an environmentally and socially responsible manner and not by the misgivings that dogged the industry in its infancy. 

Intelligence

U.S. chefs lack seafood sustainability, aquaculture knowledge

A GAA-commissioned survey sought to determine the knowledge level of seafood sustainability and farmed seafood in the foodservice industry. The results suggest a need to engage professional chefs through the sources they trust: suppliers.