Browsing the "seafood" Tag

Sustainable Seafood from Head to Tail: Maria Finn's The Whole Fish

November 13th, 2012 | by Jeff McIntire-Strasburg

Ever eaten a whole fish? No doubt you've probably been served one at some point, but you probably didn't eat everything: the head, fins, and bones stayed on your plate. Food writer and former Alaska fisherwoman Maria Finn thinks that's wasteful; furthermore, she sees the waste on our plates as symbolic of how we treat our fisheries and marine life generally. Her new book The Whole Fish: How Adventurous Eating of Seafood Can Make You Healthier, Sexier, and Help Save the Ocean covers a wide range of concerns surrounding seafood sustainability


Greening the Restaurant Industry

October 8th, 2008 | by carolinesavery

Note: Scroll to the bottom to find out about the new Green Kitchen Certification offered by Food Service Warehouse Dear


Do Cities Located By The Water Have A Sustainability Advantage?

September 24th, 2008 | by reenymal

Does proximity to the sea give a city an advantage when it comes to sustainability rankings? According to SustainLane who just released their 2008 Sustainable City rankings, city traits that are already set in stone like geography and layout play a huge role. Take the greenest cities in America: Portland, San Francisco, Seattle, Chicago and New York. Four out of the five them are situated on the coast and were built before suburbia existed.



Back to Top ↑