01 Barton Seaver – How to Pave the Way for a Future of Delicious, Sustainable Seafood
Welcome to the first episode of Aquaculture Stewardship Council Podcast, Aqua Culture.
Our first guest on the show is Barton Seaver, an author, speaker, chef and well-known figure in sustainability and the farm-to-table movement. After a successful career as an award-winning executive chef, Barton became involved with a number of local and international initiatives. In 2012, he was named by Secretary of State Hillary Clinton to the United States Culinary Ambassador Corp. Currently, he is the Director of the Sustainable Seafood and Health Initiative at the Center for Health and the Global Environment at the Harvard T.H. Chan School of Public Health. In this role, Barton spearheads initiatives to inform consumers and institutions about how our choices for diet and menus can promote healthier people, more secure food supplies, and thriving communities.
Barton is on a mission to restore our relationship with the ocean, the land, and with each other—through dinner. And he has translated his career as a chef into his leadership into the area of sustainable seafood innovations. Barton is a firm believer that human health depends on the health of the ocean and that the best way to connect the two is at the dinner table.
In this interview we discuss Barton’s philosophy and approach to sustainability. You’ll hear about why sustainability is so important to Barton, as well as how he became an advocate for aquaculture.
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“In agriculture, the environment’s perspective is the taste perspective.” – Barton Seaver
- The role that food plays in the pursuit of sustainability
- Thinking beyond sustainability to promoting abundance
- The importance of aquaculture
- Why aquaculture has missed the farm-to-table boat
- About Barton’s forthcoming book
- How the seafood industry can package aquaculture in terms that people will understand
“Food is the love of thy neighbor, meaning it’s the love of their ability to thrive.” – Barton Seaver