Sustainable Seafood with Crave Fishbar, Gra-Bar Fresh Seafood, and American Unagi
Sustainable aquaculture may just be the long-awaited answer to responsible food consumption, and today's three remarkable guests are here to explain why this is most certainly the case. Today, we have the pleasure of welcoming three seafood brands to the show – Crave Fishbar, Gra-Bar Fresh Seafood, and American Unagi – which are represented by Todd Mitgang, Bart Molin, and Sara Rademaker, respectively. Sara, Bart, and Todd begin with how they became passionate about seafood before explaining the particular industry pain points that their brands are set on solving. Then, we learn about how the quality of seafood is measured and what it means to be 100% sustainable. To end, our guests explain the vital role of education in sustainability, so tune in to discover how you as a consumer can go about making better and more sustainable food choices.
Key Points From This Episode:
The industry pain points that today's guests are set to solve, and the role of sustainability.
What it means to be 100% sustainable, and the obstacles that stand in the way of this goal.
The role of education in adopting and upholding sustainable cultures. • How to get consumers to make more sustainable choices.
Taste versus nutrition; farmed versus wildcut – understanding seafood's quality metrics.
How sustainable aquaculture benefits other industries as well.
Sara's vision for the future of eel farming and sustainable aquaculture as a whole.
Our guest's advice for industry newbies who want to make a big impact within sustainability.
How Sara Rademaker, Todd Mitgang, and Bart Molin developed their passion for seafood.
What a better world looks like for Sara, Todd, and Bart.
“Looking back, I always felt a little bit more creative working with seafood.” — Todd Mitgang [0:02:29]
“My passion for seafood came from being a chef and the lack of quality and service that I was receiving from my purveyors at the time. I was told to do it myself if I wanted to do it better, so that's what I did.” — Bart Molin [0:02:43]
“[There are] just some really, really cool, innovative companies that are trying to bring forward growing more of our own seafood here in the US. I'm a huge advocate for all of that.” — Sara Rademaker [0:31:26]
“Get to know your suppliers, get to know who you're buying from. Whether you're a consumer, restaurant chef, whatever, you want to know where the product is coming from.” — Bart Molin [0:44:51]
“Ask questions — that's a really powerful thing; it helps [to] make change.” — Sara Rademaker [0:45:28]
