US chefs know little about seafood sustainability and aquaculture according to a Global Aquaculture Alliance (GAA)-commissioned survey, the GAA published on its website.
In order to get an idea of how those in the foodservice industry approach sustainability and farmed fish, the GAA is conducting research to better understand the perceptions of key placers in the foodservice industry.
The GAA initially reached out to 500 participants, of which 132 responded and 90 were deemed qualified to complete the 20-question survey.
Researchers found that consumption of farmed seafood is likely growing, that the top three species sold are primarily farmed and that chefs and cooks consider seafood sustainability important.
Chefs were found to rely strongly on vendors and suppliers when it comes to seafood sustainability information and guidance, and the chefs themselves were found to have above-average but limited awareness of the GAA’s Best Aquaculture Practices (60% of respondents reported familiarity) and the Aquaculture Stewardship Council (47% reported familiarity) certification logos.
Over the past 10 years, foodservice sales in the US have grown steadily and in 2015 exceeded $700 billion.
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