Bring bivalves and sea vegetables to your menu
Guides, videos, and recipes from BITE’s Chef Engagement Workshops, free for any chef or foodservice team ready to cook with oysters, clams, mussels, scallops, and sea vegetables.
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BITE: Building Impact Through Eaters runs hands-on chef motivation workshops that help kitchen teams build confidence cooking and menuing sustainable aquatic foods and other climate-smart dishes. These are some of the materials—developed for chefs, by chefs—that participants use along the way. Explore them on your own, or contact us to bring a BITE Chef Engagement Workshop to your foodservice team for guided sessions, cooking challenges, tastings, and support putting these dishes on the menu.
Why what’s on the plate outweighs the miles it traveled
When it comes to the environment, your ingredient choices are key. If you’re looking to lower your kitchen’s climate impact, here’s a helpful rule of thumb: what you put on the plate usually makes a bigger difference than how far it traveled to get there.
Meet the chefs cooking aquatic foods
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"As chefs, we hold the unique ability to not only craft memorable dining experiences, but lead the charge in shaping the future of our food systems."
BARTON SEAVER
Founder & Chief Education Officer, Coastal Culinary AcademyPortland, ME
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"My culinary style is collaborative, colorful, and narrative. I love thinking that something delicious can help solve the world's problems."
ALEXANDRA CERIBELLI
Chef/Retail Operations Manager, Harvest Institute of Food, Nutrition, and Health at Rutgers UniversityNew Brunswick, NJ
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"Using ingredients that support the environment and provide a joyous culinary experience, like oysters and seafood, is a priority for me."
MAYLIN CHÁVEZ
Chef-owner and Sea Fare Consultant
Nacar OystersPortland, OR
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“Food is the hub of our lives, and I believe ... through food we can inspire real change. Cooking is caring for others and that means doing your due diligence in sourcing, preparing, and presenting.”
DANIELLE LEONI
Freelance Chef, OEX ConsultingStevensweert, Netherlands
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“Most of my life has been working in fine dining, and my passion has led me to K-12 school food. I strive to make the dining experience for [today's] kids equal to some of the finest dining ingredient experiences in the world.”
JASON TEPPER
Executive Chef, Alexandria City Public SchoolsAlexandria, VA
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“I have a deep relationship with the ocean and stewardship for the land as well. It's tattooed all over my body."
GERONIMO RAMOS
Owner and Culinary Consultant,
Rooted TableSan Francisco, CA
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“My work in sustainable seafood goes beyond fish—it's about protecting our oceans and embracing the full spectrum of marine life, from sea vegetables to bivalves.
SAMMY MONSOUR
Chef and Co-Owner, Good Luck HospitalityCharleston, S.C.
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“I believe that food should always be delicious first and best when it makes a positive impact. [I] personally enjoy eating seafood as my primary protein, so I'm very familiar with how to make it taste good and look appealing.”
MICHELLE MINORI
Chef-Owner and Consultant, Michelle Minori ConsultingSan Francisco, CA
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“[I am] totally passionate about sustainable food and responsible sourcing. [I] have worked to create inclusive programs that promote sustainable aquatic foods across multiple countries.”
LLOYD MANN
Global Executive Chef, VP Head of Culinary, SodexoLondon, UK
Producer stories
In this video by Greenwave, Bren Smith (a former fisherman turned regenerative ocean farmer) shares how he’s redefining what’s possible with sustainable seafood. Then learn how Connecticut Restaurant Association Chef of the Year Emily Mingrone brings sea vegetables to life on her restaurant menu—sparking creativity and delight for her guests.
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Getting sustainable aquatic foods
on the menu
Tools for sourcing, building dishes into your menu cycle, and naming them so diners want to order.
Menu integration tips
The gapp between "that sounds interesting" and "let's put it on the menu" can be as simple as having a clear and practical plan. Built from kitchen experiences, successful rollouts, this quick guide works with your current systems.
Read the guide
Chef Barton’s
Sourcing Tips
"Where do I even start with sourcing?" Chef Barton Seaver has done the work—figuring out which suppliers to trust, which formats to choose, and how to make smart decisions when you're introducing a new recipe. Read his tips to make confident sourcing choices.
Read the guide
Menu Naming & Narrative Guide
Our research-backed guide provides expert tips on naming dishes that help guests feel excited about choosing sustainable aquatic foods, including menu naming formulas and staff talking points for handling common objections.
Read the guide
Cooking techniques
Practical guidance for chefs by chefs for working with mussels, clams, and sea vegetables in a professional kitchen.
Working With Clams and Mussels
Maximize every ingredient without overcomplicating your workflow with these chef-approved tips for high-volume prep, portioning, and creative applications.
Read the guide
VIDEO
Four Go-To Ways to Cook With Sea Vegetables
Michelin-awarded Chef Sammy Monsour shares his go-to strategies for cooking with sea vegetables. Hear about four versatile formats that pack umami, boost nutrition, and bring new energy to stocks, soups, and more.
Watch the video
Recipe Matrix: Infinite Ideas for Steamed Mussels
Download Chef Barton Seaver’s framework that turns one technique into endless variations. Perfect for professional kitchens that need consistent results with creative flexibility.
Get the matrix
Chef-developed recipes
Where Ideas
Take Shape
Where creativity meets clarity, and vision meets action.
We believe in doing things differently—with intention, with passion, and with people at the center of it all. Every detail here reflects that mindset.
Want to go further? Bring a
workshop to your team.
These resources are a starting point. BITE Chef Engagement Workshops give your chefs guided, hands-on support to build confidence with aquatic foods and get these impactful, delicious dishes onto your menus. Watch the video below to get a look inside a recent workshop.
