Bon Appétit Management Company

In an era when ocean habitats are experiencing stress due to climate change, pollution, and overfishing, it’s more important than ever to ensure that the seafood we buy is both sustainable (see our shopping guide) and not wasted once it reaches our home kitchens.

It’s National Seafood Month, and the best way to celebrate is to learn to spot sustainable seafood.

It’s easy to get more seafood in your diet with this crowd-pleasing Salmon and Crab Croquettes recipe from Two Jacks Nik’s Place restaurant

A classic Southern favorite from Nikki Cooper’s San Francisco institution, Two Jack’s Nik’s Place

You can make the same commitment to sustainable seafood for yourself and your family whether you’re cooking at home or getting take-out.

Now is the time to add another new culinary experience to that shelter-at-home list: cooking seafood at home!

50 lucky students and community members scored spots in a special sushi-making class at Colorado College, led by members of the Bon Appétit team.

Why the Thai government must follow through on its promise to ratify the International Labour Organization (ILO) Convention on work in fishing (C.188), which is essential to protecting the working conditions of fishers on Thai vessels and to eliminating labor abuses in the supply chains of international brands

Fellow Taiyo Scanlon-Kimura invited members of the national marketing and communications team to join him in visiting Farm to Fork partners to learn about their sustainable seafood, organic vegetables, and cage-free eggs.

Taylor Fish Farm has an unusual back story and a bright future, as Bon Appétit Manager of Strategic Initiatives Nicole Tocco Cardwell and Fellow Shira Kaufman learned when the pair visited this Fish to Fork vendor in Cedar Grove, NC.