June 6, 2018
“Sustainable Seafood Symposium”
Co-Hosted by Johnson & Wales University and the Chefs’ Collaborative
If you missed the symposium, you missed a great discussion by industry experts and chefs explaining their observations of the seafood industry and their efforts to make it sustainable. Plus a great reception at Save the Bay with the freshest oysters, sustainable caviar and Foolproof brews.
Speakers Included: Rick Moonen, Barton Seaver, Jeremy Sewall, Derek Wagner, Local Oystermen, RI and MA Seafood Industry Reps., & more!
You can read a brief of the event here:
“Know the provenance of your seafood. Eat across the whole food chain from shellfish to predators. Remember, every dollar you spend is a vote for a particular system.” — RW