Barton Seaver shares his passion for sustainable food sourcing and how restaurant staff can share compelling stories about the food they serve. Learn why food helps us all connect with the ecosystems, people, and cultures of our world. Barton is the author of four books and the Director of the Sustainable Seafood and Health Initiative at the Center for Health and the Global Environment, Harvard T.H. Chan School of Public Health.
Part of the National Restaurant Association's Conservation Conversations series.
