Navigating the complexities of seafood sustainability is often a challenge for both restaurant owners and their patrons. To help address these obstacles, GMRI launched the Sustainable Seafood Culinary Partners program in February. This new partnership provides support to restaurateurs who are investing in greater sustainability and helps them better communicate their commitment with customers.
The program provides the latest science-based sustainability information through monthly updates and an annual workshop for restaurant staff. Each Culinary Partner commits to sourcing at least 20 percent of their seafood items from the Gulf of Maine and setting clear annual goals for continuous improvement to the sustainability of their businesses. Said Rauni Kew, PR and Green Program Manager for Sea Glass at Inn by the Sea:
“The Culinary Partners program helps educate both our staff and restaurant guests in Sea Glass on the many benefits of serving fresh, local and responsibly harvested seafood.”