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Sustainable Seafood on Campus


Table of Contents

Little in our food world is more confusing than seafood and its serpentine path to our plates. The globalized seafood trade has fed billions, employed millions, enriched thousands and yet has also impoverished our oceans.

Worldwide the volume of wild-caught fish has remained stable, but the effort needed to catch this amount of fish has increased. Currently 85% of global fish stocks are fully exploited, over-exploited or depleted—and demand for seafood is expected to triple in the coming decades.

Even as we consider the diminished capacity of fisheries around the planet, we are encouraged to eat more seafood for its health benefits. We are at a defining moment.

Food service operators at schools, hospitals, and institutions can have a significant impact. These operators provide respite from busy and stressful days. They constantly strive to improve their guests’ quality of life. Sustainability is the sum of our choices, and the ones made at the table represent an enormous opportunity.

The food service operators who collaborated with us said that they felt they had empowered themselves to serve seafood more often. Here, we've distilled our combined insights from that work into a short guide for any operator looking to embrace sustainability through the lens of building a successful business. We expect you’ll have great success along your journey to discovering what sustainability means to you and your business.


Barton Seaver

Aaron Bernstein, MD, MPH

Aaron Bernstein is the Interim Director of The Center for Climate, Health, and the Global Environment, a pediatrician at Boston Children’s Hospital, and an Assistant Professor of Pediatrics.

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