Bon Appétit Management Company

The sustainable seafood movement is always evolving, which is why Jenny Slafkosky, Bon Appétit’s communications director, joined Maisie Ganzler, chief strategy and brand officer, in San Juan, Puerto Rico at the end of October for the Conservation Alliance for Seafood Solutions (CASS) annual conference.  

Our Chief Strategy and Brand Officer Maisie Ganzler had the pleasure of interviewing PhD student at The University of Washington and Manager of West Coast Fisheries for Ocean Conservancy Corey Ridings about her experience as a woman in the seafood industry.

This National Seafood Month at Bon Appétit, we are focusing on “Women in Seafood” by diving deep into the multifaceted roles of women in the seafood sector, examining the challenges they face, and surfacing the work of women who bring seafood to tables across the world. 

At Bon Appétit, we care deeply about the health of our world’s oceans. We’re industry leaders in crafting sustainable seafood purchasing policies and we’ve been addressing this issue for over 20 years. Here are 10 ways we’re leading the industry toward a sea change in our oceans.

Illegal, Unreported, and Unregulated (IUU) fishing is sadly all too commonplace on the open sea. Researchers estimate that one in five wild-caught fish are landed via IUU fishing, leading to more than $30 billion in illegal profit with billions of dollars of losses to the legal global seafood economy. These egregious violations of national and international regulations threaten fisheries and ocean ecosystems and are also associated with horrendous human rights abuses including forced labor and human trafficking, making action to address the issue all the more urgent. For that reason, we at Bon Appétit Management Company have signed an open letter to President Biden asking The White House to take measures to crack down on IUU fishing.

On the edge of Roger Williams University’s campus and steps from Rhode Island’s Mt. Hope Bay, faculty, staff, and students are performing cutting-edge research on some truly amazing creatures.

The Portuguese are famous for their canned seafood, the Vietnamese have their cá hộp Ba Cô Gái, but in the United States, it is only recently that shelf-stable fillets and fish bits have come into vogue.

During our celebration of National Seafood Month, we’ve tapped Bon Appétit’s in-house seafood expert and Wellness Team Executive Chef, Shaun Holtgreve.

For National Seafood Month we’re examining the issue of waste in the seafood supply chain while providing some helpful tips and tricks for how you can purchase and prepare the most sustainable seafood possible. 

Consumers have a powerful role to play in supporting sustainable, less wasteful fisheries, and we’re here to help guide you. In fact, we’ve created a “grocery guide” to help you identify the best seafood to purchase the next time you’re at the store.