Tag: Sysco Louisiana Seafoods
Trading white boots for wing tips, members of the Gulf Seafood Institute walked the halls of Capitol Hill knocking on legislative doors spreading the message of the importance of conserving the Gulf of Mexico, and the seafood millions of American depend upon on a daily basis.
In support of the Texas and Gulf fishing businesses, as well as the restaurants, markets, consumers and tourism industries depending on access to Gulf Seafood, The Texas Restaurant Association is hosting a Texas style happy hour.
The National Oceanic and Atmospheric Association has proposed changing the federally permitted seafood dealers reporting requirements for the Gulf of Mexico and Atlantic regions.
A strong voice for the Gulf seafood communities in Texas, Louisiana, Mississippi, Alabama and Florida has presented written testimony to the Senate Subcommittee on Oceans, Atmosphere, Fisheries and Coast Guard on the topic of third-party sustainability certification of U.S. seafood, as well as its impact on the seafood community, consumers and the marketplace.
Sitting around a u-shaped conference table at the historic Hotel Gavez on Galveston Island, Top Chef Texas winner Chef Paul Qui joined 11 other Gulf chefs and a dozen other seafood industry leaders to quiz and question a local fisherman on how better communications could be established between the water and the plate.
Recognizing the need for an integrated group dedicated to science and education in the Gulf, the Ocean Conservancy has pledged $20,000 seed money for the Gulf Seafood Institute. The institute’s vision is to establish a close working relationships with all the Gulf’s environmental and seafood organizations.
Visitor Comments