Event: Seattle sushi chef to speak May 29 on converting to all sustainable fish (12:30pm, FSH 108)

From UW Today:
“How can a sushi bar eliminate some of its most popular fish from the menu and still be profitable? One local establishment accomplished this, claiming that sustainable seafood is more important than profits in the long term.

The guest talk Friday at UW is part of SMEA professor Edward Allison‘s course “Fish in the Global Food System” and is free and open to the public. Organizers ask that people RSVP online.”


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