We’ve been a family-run company in the restaurant industry for over 70 years, and we know that environmental stewardship is good business.
Plainly put: We’d be out of work if the ocean ran out of fish.
We’ve been opening at least two new restaurants every year lately, so maintaining strong healthy oceans are imperative to our growth. We source all our fish from legally caught, well-managed fisheries and the second we suspect otherwise, we remove the product from our menus.
Sourcing sustainable seafood is complicated by the disagreement among experts about what is “sustainable.” As a major seafood buyer and concerned company, we are active in this dialogue and work closely with our suppliers.
The term “sustainability” can be difficult to define.
We subscribe to the definition developed by the United Nations: “Meeting the needs of the present generation without compromising the ability of future generations to meet their own needs.” (From the Brundtland report entitled, “Our Common Future”)
We honor our passionate commitment to sustainability by working closely with all of our purveyors, participating in the Sustainable Seafood Forum at the Aquarium of the Pacific, and promoting the growth of the aquaculture industry.
An expert team of respected aquaculture, ocean science, and social science advisors is providing recommendations to us that look at environmental, economic, nutritional, and social considerations of various seafood selections.
Some examples of our continued efforts are our support in oyster farming at the Wrigley Institute and support for the enhancements of the Aquarium of the Pacific.