The Culinary Institute of America Nears Full Sustainability in Seafood Purchasing
The Culinary Institute of America’s New York campus spends about $750,000 a year on seafood. Five years ago, around 25 percent of those purchases were of species considered unsustainable. On the eve of the 2016 International Sustainable Seafood Day, March 18, that figure is down to 5 percent by volume.
The CIA has been working with the Monterey Bay Aquarium Seafood Watch program to source as much sustainable seafood as possible for the five public restaurants and 42 teaching kitchens at the college.
“The commitment by The Culinary Institute of America to sourcing ocean-friendly seafood is really significant,” says Sheila…