No More Fishing for Solutions: Commercial Seafood Buyers Reel in Sustainable Sources from an Unlikely Fishing Ground—The Internet.
Summary:
FishChoice is a non-profit, free service started by a former chef to connect producers of sustainable seafood products with both restaurant and retail buyers who would like to offer more sustainable seafood choices to their customers. FishChoice collaborates with six respected environmental organizations to set the criteria for sustainability and to provide buyers with the most current information about the most sustainable seafood species, regions, fishing methods, and farm types. By using FishChoice, restaurants and retailers can increase their sales of sustainable seafood products, satisfy customers who want more sustainable seafood, and do their part to ensure a steady supply of seafood into the future.
Press Release
FishChoice is a non-profit, free service started by a former chef to connect producers of sustainable seafood products with both restaurant and retail buyers who would like to offer more sustainable seafood choices to their customers. FishChoice collaborates with six respected environmental organizations to set the criteria for sustainability and to provide buyers with the most current information about the most sustainable seafood species, regions, fishing methods, and farm types. By using FishChoice, restaurants and retailers can increase their sales of sustainable seafood products, satisfy customers who want more sustainable seafood, and do their part to ensure a steady supply of seafood into the future.
Equator Coffees Launches Chido’s Blend Coffee to Provide Critical Support
Summary:
Chido Govero, a young Zimbabwean woman, trains orphan girls to grow highly nutritious food using plant matter from coffee farms – creating a solution for food insecurity, climate change, and orphan self-sufficiency. Equator Coffees releases Chido’s Blend, with 100% of the profits supporting Chido’s work. www.EquatorCoffees.com/Chido.
Press Release
Chido Govero, a young Zimbabwean woman, trains orphan girls to grow highly nutritious food using plant matter from coffee farms – creating a solution for food insecurity, climate change, and orphan self-sufficiency. Equator Coffees releases Chido’s Blend, with 100% of the profits supporting Chido’s work. www.EquatorCoffees.com/Chido.
* According to the United States Environmental Protection Agency, landfills are the largest human-related source of methane in the US, accounting for 34 percent of all methane emissions - much of which comes from the food we throw away.
* By April 2009, Bon Appétit Management Company, the nation’s leader in sustainable dining services, had reduced food waste generated in its over 400 cafes by 20% through a variety of innovate measures.
* The weekly reduction in CO2 emissions from Bon Appetit's reduction and diversion in food waste in their cafes is equivalent to between 40 and 50 tons.
* Waste reduction is part of Bon Appétit’s Low Carbon Diet, created in 2007 as a way to reduce the company’s carbon emissions associated with food production by 25% over three years. A focus on carbon reduction through food waste and other avenues is a natural extension of Bon Appétit’s decade-long commitment to local sourcing, supporting small owner-operated farms, animal welfare, sustainable seafood and numerous other policies that are firsts for food service and move the needle on ethical business practices for the entire industry.
Press Release
* According to the United States Environmental Protection Agency, landfills are the largest human-related source of methane in the US, accounting for 34 percent of all methane emissions - much of which comes from the food we throw away.
* By April 2009, Bon Appétit Management Company, the nation’s leader in sustainable dining services, had reduced food waste generated in its over 400 cafes by 20% through a variety of innovate measures.
* The weekly reduction in CO2 emissions from Bon Appetit's reduction and diversion in food waste in their cafes is equivalent to between 40 and 50 tons.
* Waste reduction is part of Bon Appétit’s Low Carbon Diet, created in 2007 as a way to reduce the company’s carbon emissions associated with food production by 25% over three years. A focus on carbon reduction through food waste and other avenues is a natural extension of Bon Appétit’s decade-long commitment to local sourcing, supporting small owner-operated farms, animal welfare, sustainable seafood and numerous other policies that are firsts for food service and move the needle on ethical business practices for the entire industry.
