March 17-19, 2019 | Boston, USA

Changing Menus: Chefs and Suppliers Broadening our Palates

Changing Menus: Chefs and Suppliers Broadening our Palates

There are amazing & delicious lesser-known species available to us now that are a more sustainable choice than the species on most menus. Chefs, in partnership with suppliers/distributors, can truly drive industry change by introducing diners to these species. By changing menus, we can increase demand for and consumption of seafood (notably American seafood) while supporting healthy fisheries at the same time.

Session Type: Panel
Session Date: Mar 11 2018 12:30 pm – 1:45 pm
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