Kelly Whitaker, chef of
Cart-Driver in RiNo, wrote an op-ed for the
Los Angeles Times about the role of consumer demand in sustainable seafood.
Excerpt:
Today, virtually all West Coast groundfish are classified as "sustainable" seafood choices by the Monterey Bay Aquarium's Seafood Watch or the Marine Stewardship Council. So what's the problem?
While the fishery may have recovered environmentally, it hasn't economically. Groundfish are distinctly undervalued, sometimes fetching well below $1 a pound at the dock. Quotas for certain species go unharvested because the demand is not yet strong enough. The fishermen need help from chefs and consumers to gain more market traction.
Read the rest
here.
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