This is part 2 of a series on improving market-based seafood sustainability initiatives, inspired by a recent article published by an international team of researchers in "Oryx: The International Journal of Conservation." (See Oryx ...

Seafood guides and other consumer-based campaigns are an important part of the quest for sustainable seafood and healthy oceans, but so far they have not shown enough positive results: bigger efforts are needed. That’s the main conc...

Red Lobster is going green. Darden Restaurants, which owns the seafood chain as well as Olive Garden and LongHorn Steakhouse, is launching a new sustainable restaurant design initiative. The initiative will require that all new rest...

With the growing availability of grass-fed, humanely raised beef, free-range chicken, and sustainable seafood, being socially conscious without sacrificing flavor has never been easier. And now, you can add veal to your feel-good gr...

If you’ve ever tried to opt for sustainable seafood dishes at a restaurant using Monterey Bay Aquarium’s Seafood Watch guide, you know that the seemingly-simple guide can be tough to follow. Why? Often, the restaurant staff isn’t k...

Increased aid from developed countries, earmarked specifically for sustainable seafood infrastructure in developing countries, could improve global food security, according to a new policy paper....

Feel like a fish out of water when it comes to making sustainable seafood choices? From Jeremy Piven’s bout of mercury poisoning to hard-hitting documentaries about the world’s collapsing fisheries, troubling fish news abounds — yet...

HuffPost Green readers have shown that they are totally engaged on topics like the local food movement, sustainable agriculture, factory farming, seafood politics, farmers markets...

Finding out which restaurants in Los Angeles serve sustainable seafood isn’t easy. I’ll read about individual restaurant’s fish-related policies in random reviews, but no easy-to-find compiled list seems exist — yet. We’ve got the M...

The National Aquarium's third sustainable seafood dining series kicks off this spring, and this time, the series features three local chefs who have appeared on Bravo's Top Chef.The series kicks off March 23 with an appearance by Je...

Grilled Oysters with Wasabi and Miso David Anderson, Executive chef of the Monterey Bay Aquarium's Portola Restaurant photo: Monterey Bay Aquarium Many of you are probably aware of the Monterey Bay Aquarium's Seafood Watch Program...

Image credit:Fish2Fork All too often green campaigners are all about the carrot, or all about the stick. And yet this is a false choice—we're going to need both if we are to achieve sustainability. That's where Fish2Fork comes in...

from Grub Street San Francisco Seafood Watch, the official police of sustainable seafood based out of the Monterey Bay Aquarium, gave the green light today to U.S.-farmed Coho salmon, Alaskan wild-caught pollock, and U.S.-f...

Dear BA Foodist, With the buzz surrounding sustainable seafood, why do so many restaurants still serve endangered fish, and what can I do about...

Dear BA Foodist, With the buzz surrounding sustainable seafood, why do so many restaurants still serve endangered fish, and what can I do about it? Max Fort, Springfield, Massachusetts Dear Max, Recently I handed my neighborhood sus...

Courtesy: Monterey Bay Aquarium. The Monterey Bay Aquarium has been putting out little sustainable seafood and fish pocket guides for a decade. You slip them in your wallet or purse, and they help you make good choices when selecti...

Katie Sokoler/Gothamist After less than nine months in business, the ambitiously-designed sustainable seafood restaurant Harbour has gone down to Davy Jones. The publicist writes, "Yes, Harbour has closed. After much success ...

If you are what you eat, be sustainable.http://www.causecast.org/news_items/9120-how-to-eat-sustainable-seafood

Learn what seafood choices support healthy oceans. Some dining selections are harming the planet’s waters.

Learn what seafood choices support healthy oceans. Some dining selections are harming the planet’s waters.