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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…

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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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