U.S. chefs lack seafood sustainability, aquaculture knowledge

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

GAA-commissioned survey finds educational opportunities for the foodservice industry Farmed seafood has a tailwind in the U.S. foodservice sector. Chefs and cooks report serving more than 30 species on a regular basis but it’s clear that salmon and shrimp are the species most utilized. Much is known about how the U.S. retail supermarket sector addresses…

Global Aquaculture Advocate articles are free to read.
Please log in or create your own free profile.

  • 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