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Bon Appétit Launches Fish to Fork

BAMCO - Fish to Fork
Bon Appétit Management Company

SeaWeb is thrilled to see the continued work on sustainable seafood by Bon Appétit Management Company under the guidance of 2010 Seafood Champion, Helene York. Bon Appétit has recently announced their Fish to Fork program which will complement their long standing Farm to Fork program. The unique challenges of sustainable seafood required the company to rethink some of the criteria that have been central to their agriculture program because with seafood, local doesn’t always mean more sustainable.

Helene York
Helene York

“Destructive fishing practices, irresponsible aquaculture, and factory-like processing conditions have become the norm to meet exploding consumer demand for high-quality seafood. For decades we’ve seen good fishing jobs disappear and, along with them, a real loss of flavor on our plates,” says 2010 Seafood Champion, Helene York, Bon Appétit’ Director of Strategic Initiatives and the captain of the company’s new program. “Fish to Fork is about working with responsible fishing businesses and family-owned boats who are trying hard to reverse these trends.”

The Fish to Fork program will prioritize fishing and aquaculture practices that are small-scale, biodiverse, energy conscious and offer great flavor. Some of the criteria are:

  • Traceability: Seafood suppliers must present a reliable system of traceability from the farm or the boat to Bon Appétit kitchens.
  • Size: Boats must be individually owned and operated, and not process the seafood on board. Aquaculture operations will be limited to those grossing less than $5 million per year per species. Small-scale fishing and aquaculture operations that practice integrated multi-species fishing or aquaculture will be emphasized.
  • Distance: Boats should travel no more than 100 miles out to sea per trip. Distribution distance for wild fish or aquacultured products is limited to 500 miles by truck from dock or farm to Bon Appétit kitchens.
  • Species preferences: Low-on-the-food-chain species (such as sardines, oysters); species whose edible portion could be better utilized (such as scallops, much of which gets discarded by U.S. processors); less-widely eaten larger species (Seafood Watch “green”- or “yellow”-rated) that can substitute for one of the “Top Ten” species, such as tuna, whose popularity is endangering the species.

Read more about the Fish to Fork Program >>

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