Chefs are our taste makers, from their kitchens they lead the way in defining responsible seafood. Retailers are the conduit to consumers. In this session the panel will discuss how chefs and retailers work in tandem, and how they influence one another and the end consumer. This panel will also address how sustainability information is communicated to and through these outlets and what the future of responsible seafood looks like in America. Led by Barton Seaver, the panel will tackle the burning question about how seafood and blue foods can become the hero on our plates.
