New England Aquarium Teaching Sustainable Eating

Tomorrow's show will be great.  First, we bring on Tania Taranovski who manages the Sustainable Seafood Program at the New England Aquarium.  This follows up on a terrific story we covered this week on our site--http://renewablenow.biz/main.html--on their innovative, Blue Plate Special program that coordinate with Boston-area restaurants to serve delicious, nutritious seafood lunches and dinners while educating consumers on which fish to eat to help protect and preserve the overall health of our oceans.  That story runs below.

Our other major segment is our first interview with Providence's sustainability director, Sheila Dormody, who will update us on the City's "Sustainable Providence" plan, what that plan entails, the many programs--IE:  Energy, Food, Water, Waste, Land Use, Transportation--that run under this set of very ambitious goals for a cleaner, more efficient city.

Tune in on WARL 1320 or find it next week on our site.

 

New England Aquarium is more than just a place to experience sea life it is a leader when it comes to the preservation of our oceans and all that lives in it. The Sustainable Seafood Program is just one of their many initiatives that is helping to bring attention to preserving our oceans while also working with local business.

Several Boston area restaurants are participating in a special effort to increase awareness about sustainable seafood choices.

Blue Ginger in Wellesley, EVOO in Cambridge, Turner Fisheries Restaurant in Boston, Lumiere in Newton, Area Four in Cambridge, Taranta Restaurant in Boston, and City Landing in Boston are all a part of the "Blue Plate Special" program. The program seeks to educate diners about the plentiful and delicious choices available on menus that are also ocean-friendly.

"It's about finding the right balance. We want to serve the freshest, most fantastic flavors, but we also need to recognize the potential impact our choices have on the livelihood of certain at-risk species. These efforts really can help protect our ocean's diversity," Ming Tsai, chef and owner of Blue Ginger in Wellesley

The New England Aquarium's started their Sustainable Seafood Program in 2000 in hopes of developing sustainable seafood practices. They have teamed up with restauranteurs, fishermen, fish farmers, and buyers throughout the world to protect vulnerable fish species.

Among the fish selected for the Blue Plate Special dishes are: Alaska pollock, Alaska salmon, Atlantic deep sea red crab, Atlantic mackerel, US-farmed bay scallops, US-farmed catfish, farmed clams, Dungeness crab, US-farmed kelp, longfin squid, market squid, farmed mussels, farmed oysters, Pacific sardine, redfish, sablefish, US-farmed or wild striped bass, and wreckfish. - See more at: http://renewablenow.biz/eating-green.html#sthash.qd8Z1bFU.dpuf