Steps toward sustainable seafood
Bluefin tuna stocks are endangered. Cod is fished out. Halibut? Don’t even think about it. What’s a seafood-loving university to do? That’s been the dilemma facing Harvard University Dining Services (HUDS) in its efforts to make its operations — and servings — more sustainable. In recent years, HUDS has embraced the University’s sustainability goals. It has revamped its kitchens to use less energy, instituted composting to reduce food waste, and taken pains to buy bread and produce from local bakeries and farmers, ensuring its food is not only fresher when it reaches the table, but also that less fuel is burned en route. Over the past year, Dining Services has turned its attention to the seafood on its plates — thousands of pounds of tuna and tilapia, shrimp and salmon, mussels and mahi-mahi. After months of planning, the results are reaching the menu this fall. Students are seeing new species (swai, for...