Rick Bayless and Other Forward-Thinking Chefs Commit to Sustainable Seafood

Endangered Chilean seabass
Endangered Chilean seabass Photo: Mccun934 via Flickr

A handful of national chefs are being praised for their commitment to sustainable seafood, igniting hopes that the ocean’s deep devastation, caused by overfishing and global warming, could see some reversal with their efforts. The accolades come from the Monterrey Bay Aquarium in a report called Turning The Tide: The State of Seafood, part of its attempts to have more restaurants and food companies pledge not to use endangered fish species named on the aquarium’s seafood watch list. Rick Bayless of Chicago’s Frontera Grill and Topolobampo, Fedele Bauccio of Palo Alto’s Bon Apetit Management, Susan Feniger and Mary Sue Milliken of L.A.’s Border Grill and Ciudad, and Suzanne Goin of A.O.C., Tavern, and Lucques in L.A. were among those named as “forward-thinking chefs” for their early commitment to the “Save Our Seafood” pledge. Here’s to their good influence.

Report Praises Chef’s Efforts to Promote Sustainable Seafood [Nation’s Restaurant News]