Chefs can hook customers on sustainability

02/19/2010 | Pittsburgh Post-Gazette

Restaurant chefs can improve the sustainability of seafood by educating customers and offering dishes using species that are not at risk. Keith Fuller, executive chef at Six Penn Kitchen, said interest in sustainable seafood is growing, and he has not had trouble following the Monterey Bay Aquarium's Seafood Watch lists of which fish to use and which to avoid.

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