SSP named James Beard Foundation Impact
Program Sustainability Partner
New York, United
States: June 13, 2019: The Sustainable Shrimp Partnership (SSP) is today pleased to announce
they have been named a James Beard Foundation Impact Program Sustainability
Partner.
“Chefs and restaurants drive
trends around seafood, and therefore we have a responsibility to promote the
most sustainable seafood options available,” said Katherine Miller, Vice President of Impact for the James Beard
Foundation. “SSP are experts on the
complex seafood supply chain and recognize the benefits of sustainable
aquaculture, which is why we are pleased to have them as a Sustainability
Partner and have their support in increasing education and awareness of
responsible farming practices among our growing network of chefs and restaurant
professionals.”
The James Beard Foundation is one of leading global sustainable food
advocacy organizations, which has built a platform for chefs to support the
promotion of sustainable and high quality foods, and asserted the power of
gastronomy to drive behavior, culture, and policy change around food.
“The James Beard Foundation
is the perfect partner for SSP as we share the same values in driving change in
the seafood sector to promote the benefits of sustainable practices for both
the product and the environment,” added Pamela Nath, SSP Director. “By
becoming a James Beard Foundation Impact Partner we are able to connect with
chefs and culinary experts all over the US to raise awareness of sustainable
practices, the benefits of quality over costs, and work with the Foundation to
deliver high quality, sustainable shrimp products to their network.”
As part of their role as Impact Partner, SSP commit to offering products which
meet the highest environmental and social standards – all SSP branded farmed
shrimp meets the Aquaculture Stewardship Council Standard, plus due to their
extensive natural based farming approach is also free of antibiotics and fully
tracable. SSP will also support the
ongoing education of the culinary community in sustainable seafood choices, by
contributing to many of the James Beard Foundation events including: Sustainable
Seafood Issue Summits and Culinary Labs. (From SSP)
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