We partnered with some of the largest foodservice operators in the U.S. to show how to entice diners to eat delicious, sustainable aquatic foods and get chefs excited to serve them.
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.
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.
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.
Learn more in our report which highlights:
Check out the full report here
Gain insights on how the largest foodservice operators in the US are boosting menu appeal with sea vegetables, clams, and mussels.
Sea Vegetable Seasonings Narrative Test
Find out if health and sustainability or taste and versatility narratives have a bigger impact on sea vegetable seasoning consumption
Case study 1
Sea Vegetable Dish Menu Launch
Increase sea vegetables on diners' plates using health, sustainability, taste, and versatility narratives.
Case study 2
Special Event Featuring an Aquatic Foods Menu
Inspire chefs and eaters to integrate more sea vegetables and bivalves into menus and meals.
Case study 3
“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