One of the world’s leading sustainable seafood experts and educators Barton Seaver joined hosts Richard and Kayla to discuss seafood’s positive impacts in recent years and how seafood can break into the corporate dining space and what companies need to know.
Key takeaways:
- Sustainability is only one of seafood’s attributes and can be interwoven with public health, affordability and policy
- Contract dining is the sleeping giant for seafood
- Meet the needs of corporate dining where they are
