Gainesville Restaurant Aims for Sustainable Seafood
Many might not put much thought into where our food comes from when dining out. One "green" restaurant is thinking twice about what it gets from the deep blue and hopes its customers will follow suit.
The general manager at "Rolls n Bowls" in Southwest Gainesville recently completed the "Green Chefs, Blue Ocean" program offered by "Chefs Collaborative" and the "Blue Ocean Institute."
It consists of seven online lessons that aim to educate people about making sustainable seafood selections. "Rolls n Bowls" currently offers about a dozen seafood menu items, and has started the process to find out how they can use sustainable options.
"The more we can inform the consumer about what they're and the choices to make the easier it's going to be to source the sustainable fish," said David Piasecki, restaurant general manager.
Officials with the "Blue Ocean Institute" said "Rolls n Bowls" is the only Gainesville restaurant to work with the "Green Chefs, Blue Ocean" program.
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