Sustainability concerns with seafood are not new—operators have been increasingly offering sustainable seafood on their menus for the past several years. Previously, the most sustainable seafood was thought to be wild-caught, but a growing number of operators are turning to aquaculture, or farmed fish, to expand their earth-friendly menu offerings. As consumer interest in sustainable foods as well as environmentally friendly practices increases, operators may be looking for ways to more effectively call out and market their involvement in these practices.
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This post is sponsored by High Liner Foods