Sustainable Seafood Course
The centerpiece of Green Chefs, Blue Ocean is an online, interactive course to inform chefs and culinary students about all facets of seafood sustainability. Launch the course now
Featured Chef
Christine Keff
Achieving a lifelong ambition, Chef Christine Keff opened Flying Fish in July of 1995. Keff's seafood bistro appeared in major publications across the country including the New York Times, Bon Appetit, Gourmet, Wine Spectator, Decanter and Food & Wine.Learn more
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Blue Ocean Institute and Chefs Collaborative have partnered to bring you Green Chefs, Blue Ocean: A comprehensive, interactive online sustainable seafood training program and resource center.
The program and website are intended for culinary students and chefs who are interested in learning about all aspects of sustainable seafood—including how to implement sustainable seafood on menus and in restaurants. Green Chefs, Blue Ocean equips members of the culinary community to purchase, prepare, and promote sustainable seafood in their kitchens and restaurants.
News
Ocean salmon fisheries remain good for a mix of coho and kings
The ocean salmon fisheries are productive for a mix of chinook and hatchery Read more »
BP should fix damage to Louisiana seafood's image caused by its oil spill: An editorial
President Barack Obama made it a point to get a shrimp po-boy when he was in Read more »
Fraser River whopper sockeye salmon run even bigger
A forecast released Tuesday by the Pacific Salmon Commission predicts some 34 Read more »
Events
Proposed Organic Farmed Fish Standards Could Greenwash Farmed Salmon
The following guest blog was submitted by Shauna MacKinnon with the Living Oceans Soc Read more »
Ocean Policy Task Force
Yesterday the Obama Administration announced the final recommendations of the Ocean P Read more »
Gulf Seafood Update
It’s official: oil is making its way up the food chain. The scope of the oil s Read more »
