The guide, developed by Association experts with input from the National Fisheries Institute and other groups, provides tips and best practices for operators and chefs just getting started, and restaurants who are looking to make changes to their menu. The guide covers:
Different sources of seafood
Challenges to ensuring seafood sustainability
Best practices for working with a supplier
Resources for getting started, including a quick-start checklist
“Our members want to ensure that the variety and palate of the seafood now available on menus continues to be responsibly caught and replenished,” said Jeff Clark, manager of Sustainability and Nutrition at the National Restaurant Association. “This guide takes a look at the seafood supply chain, and helps operators who are ready to engage in a sustainable process with some actionable steps to get started.”
In addition to the guide, a series of videos featuring Barton Seaver, one of the world’s leading sustainable seafood experts and educators, guides viewers through the process of successfully switching to sustainable seafood.
“As the second largest food distributor in the U.S., we are committed to making seafood choices easier and more transparent for restaurant operators through our sustainable seafood programs,” said Jennie Wandler, senior director for Seafood Category Management at US Foods. “We know diners today are more interested than ever before in where their food comes from and how it’s made and we are honored to help the National Restaurant Association bring these insights to restaurant operators across the country.”
About the National Restaurant Association Founded in 1919, the National Restaurant Association is the leading business association for the restaurant industry, which comprises 1 million restaurant and foodservice outlets and a workforce of more than 15.3 million employees. We represent the industry in Washington, D.C., and advocate on its behalf. We sponsor the industry’s largest trade show (National Restaurant Association Show May 16-19, 2020, in Chicago); leading food safety training and certification program (ServSafe); unique career-building high school program (the NRAEF’s ProStart). For more information, visit Restaurant.org and find @WeRRestaurants on Twitter, Facebook and YouTube.
About US Foods US Foods is one of America’s great food companies and a leading foodservice distributor, partnering with approximately 250,000 restaurants and foodservice operators to help their businesses succeed. With 25,000 employees and more than 60 locations, US Foods provides its customers with a broad and innovative food offering and a comprehensive suite of e-commerce, technology and business solutions. US Foods is headquartered in Rosemont, Ill. and generates approximately $24 billion in annual revenue. Visit www.usfoods.com to learn more.