Blog Tags: Sustainable Seafood
Kate Walsh was on Access Hollywood yesterday to announce the winner of her sushi dress giveaway on Twitter -- and she again gave Oceana a shout-out, check it out:
And congrats to Ariel B from Ithaca, NY, whose tweet was chosen from many to win the dress!
As you’ve probably heard, Whole Foods Market announced last week that it is partnering with the Monterey Bay Aquarium Seafood Watch program and Blue Ocean Institute to label all the wild-caught seafood in its North American stores according to their sustainability criteria.
A green label means the fish is relatively abundant and the fishing method causes little damage, yellow indicates that some problems exist with abundance or fishing method, and red means the fish is overfished or the fishing method seriously harms other wildlife or natural habitats. The company has also pledged to eliminate all red-list seafood by Earth Day 2013.
I wanted to see this new rating system for myself, so I headed to the nearest Whole Foods store around lunchtime yesterday. In addition to having a mercury warning clearly posted, the seafood counter’s new stoplight-color rating system appeared prominent and easy to understand.
Loblaw Companies, Canada’s largest food distributor, is making a splash for sustainable seafood.
In a bold marketing move, Loblaw’s has begun displaying empty fish trays at seafood counters where at-risk fish were once displayed. (Pictured here.)
The public awareness campaign is part of the company’s efforts to source 100 percent of seafood sold in its stores from sustainable sources by the end of 2013.
The new issue of the Oceana Magazine has arrived!
This issue features news from the Gulf, including an in-depth look at the dangers of offshore drilling. The magazine also explores offshore wind as a source of clean, safe, sustainable energy.
Also included: updated news on the status of loggerhead sea turtles, and the latest happenings in our newest office in Belize, plus a profile of "Top Chef" finalist Bryan Voltaggio. Chef Voltaggio even gave us the recipe for one of his favorite sustainable fish dinners so you can make it at home!
Check out the magazine for more Oceana goodies.
It’s the last day to vote for your favorite finalist to receive this year’s Ocean Hero award!
All of this year’s adult and junior finalists are stellar -- if you checked out any of the profiles I wrote on the blog this month I’m sure you agree. From young shark and sea turtle activists to a sustainable seafood power couple and an ocean trash blogger, all of our finalists deserve plaudits.
We’ll announce the winners on the fast-approaching World Oceans Day, June 8.
This year’s winners (one adult and one junior) will each receive a $200 gift card and Raiatea binoculars from West Marine, a $500 gift card from Nautica, and a trip to the World Oceans Day with Nautica and GQ party in Los Angeles on June 8.
This is the fourth in a series of posts about this year’s Ocean Heroes finalists.
Today’s finalists are helping the oceans through one of my favorite things -- food. Chef Ted Walter and his wife, Cindy Walter, co-own Passionfish restaurant in Pacific Grove, CA, and the name is fitting -- they share a passion for sustainable seafood.
The Walters, who have strict policies for their seafood purchases, use their restaurant as a forum for discussion, education, and exploration of topics in sustainability.
At Passionfish, which was declared Monterey County's first "green" restaurant, Chef Ted Walter incorporates local, sustainable seafood and fresh, local, organic produce. Ted trained as a classic French chef in restaurants across the country before returning to his native Monterey County to open Passionfish in 1997.
- Ocean Roundup: Chevron Withdraws Drilling Plans from the Arctic, Peru Issues Ban on Shrimp Fishing, and More Posted Fri, December 19, 2014
- Ocean Roundup: Humpback Whales Communicate to Feed at Night, Bangladesh Oil Spill Threatening Sundarbans Mangroves, and More Posted Wed, December 17, 2014
- Holiday Creature Feature: Christmas Tree Worm and Candy Cane Shrimp Posted Fri, December 19, 2014
- Ocean Roundup: Filefish Use Chemical Scent to Camouflage, Bangladesh Oil Spill Threatening Endangered Dolphins, and More Posted Mon, December 15, 2014
- Act: GrubHub, Take Shark Fin Off the Menu! Posted Wed, December 17, 2014