Serving Up Sustainable Seafood on Campus
Grab a tray if you want to witness a sustainable sea change happen in large-scale food service. Barton Seaver is helping cafeterias nationwide transform their catch of the day. The director of The Healthy & Sustainable Food Program at The Center for Health and the Global Environment at the Harvard T.H. Chan School of Public Health spent more than a year inside institutional food service to find out where and how sustainability efforts were getting stuck. He met with operators at hospitals, universities and institutions. He…
