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Seafood for the Future Helps Provide Healthy, Sustainable Seafood at USC

Seafood for the Future Helps Provide Healthy, Sustainable Seafood at USC
Students will be able to select sustainable seafood in USC's dining rooms.

Seafood for the Future

February 23, 2015

Seafood for the Future (SFF) is teaming up with USC’s Hospitality department to provide healthy and responsible seafood choices for students. The program is teaming up with their supplier partner, American Fish to ensure that the university has easy access to a carefully vetted list of seafood options, including Pacific rockfish, mussels, clams, rainbow trout, and Pacific sockeye salmon.

“USC Hospitality’s involvement with Seafood for the Future helps us connect our students with responsible seafood choices that will create a better future for our oceans,” said Rachel Paghunasan, senior kitchen manager of Residential and Little Galen for the USC Hospitality program.

“I encourage our students to eat responsibly sourced seafood as part of an overall healthy diet. Not only are they getting a wonderful source of protein, iron, and B vitamins, but also the added benefits of Omega-3 fatty acids, which may lessen inflammation and improve brain and heart health and other conditions,” said Lindsey Pine, registered dietitian for the USC Hospitality program. “I always recommend real food over pills whenever possible, and fish is a goldmine of nutrients.”

This is a unique partnership because it is the first time SFF is working directly with the supplier and the food service vendor in this capacity. Typically, SFF’s relationships with supplier and food service and restaurant partners are separate and require the chef to obtain the necessary information for evaluations. By incorporating the supplier directly into the partnership, SFF can go straight to the supplier for the audit information and reduce some of the pressure on the chef. It also improves the transparency and encourages stronger cooperation and relationships for all involved.

In addition to advising on seafood sourcing, SFF will also be providing educational information for students to learn more about the responsible seafood options available to them. Learn more about USC Hospitality Programs sustainability initiatives at http://hospitality.usc.edu/Sustainability.aspx.

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