When it comes to food trends, some restaurateurs try to set them, others try to keep up with them, and a few even try to ignore them. But when it comes to seafood sustainability, many foodservice operators are leading the way, working with local fishermen, large aquaculture operations, conservation organizations and distributors in order to help improve fishing and farming practices, access to information, and reporting protocols. SeaFood Business magazine, in its latest biennial ...
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