Valley chefs in Arizona are striving yo feature more sustainable seafood on their menus and use local suppliers like Cedar Mulligan a native of Alaska, who supplies local restaurants and farmers markets with sustainable Alaska seafood caught by his family. Chef Greg La Prad of Phoenix’s Quiescence states “were doing this to protect the Ocean and ensure what we can enjoy seafood for generations to come”
Chefs look for the London based Marine Stewardship Councils label and use The Monterrey Bay Aquarium quide when purchasing seafood. Elchorro’s Kassel says the guide has helped him to switch to American Mahi Mahi in place of Swordfish.
Chefs are now branding themselves and their restaurants as environmentally wise and finding consumers really respect them for it.