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Harvard Dining Services Dishes Up Sustainable Seafood

Sustainable Prince Edward Island mussels make a delicious dish for hungry men and women of Harvard. Photo by Jon Chase/Harvard Staff Photographer for Harvard Gazette

It looks like r’s aren’t the only things getting dropped at Harvard: Over the last few years, Harvard University Dining Services (HUDS) has overhauled its operations to make its meals more ecologically friendly, and now unsustainable seafood is getting the chop.

In the last year, Dining Services began to examine the thousands of pounds of tuna, tilapia, salmon, and mahi-mahi being served to their seafood-hungry scholars, and realized that there was much room for change. These new changes reached their diners this fall, with students dining on new species like swai, and sustainable and regional versions of old favorites, like mussels from Prince Edward Island and shrimp caught in Maine waters.

“It’s part of our overall program in sustainable dining,” said David Davidson, managing director of HUDS. “We’re hoping we can come up with guidelines we can share with other schools.” To help guide them through the murky waters of seafood sustainability, Dining Services has enlisted the help of Barton Seaver, Washington DC chef, sustainable seafood advocate, National Geographic fellow, and frequent Oceana collaborator.


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