We partnered with some of the largest foodservice operators in the country to show how to entice diners to eat delicious, sustainable aquatic foods and get chefs excited to serve them.
Check out the full report, including three case studies highlighting
Real-world Insights
Gain insights on how to position aquatic foods on foodservice menus.
Voices from the Field
Hear what excites eaters and culinary teams about aquatic foods and how sea vegetables, clams, mussels, scallops, and oysters fulfill their needs.
Ideas for Aquatic Foods Menus
Dive into diverse and creative ways to showcase aquatic foods on menus, from seasonings and snacks to salads and entrees.
Inspiration for Systems Change
Learn how chefs, foodservice staff, and diners all play a role in expanding the presence of sustainable aquatic foods on menus.
Our 3 Case-studies
“Chefs play a huge role, especially those who work in corporate foodservice. We are responsible for cooking for thousands of people a day.”
Chef Alicia Jenish-McCarron