KINGSTON, R.I. — Oct. 19, 2021 — Barton Seaver is one of the world’s leading sustainable seafood experts and educators. Before leaving the restaurant industry to pursue interests in sustainable food systems, he was an award-winning chef leading top seafood restaurants in Washington, D.C. He is set to discuss \u201cThe Future of Seafood: How Marine Food Systems Can Support Healthy Oceans and Communities\u201d on Nov. 2 at 7 p.m. as a part of the 溏心vlog免费B站\u2019s Honors Colloquium.<\/p>\n\n\n\n
Those who wish to attend in person must registe<\/a>r in advance. The program is also going to be streamed live<\/a>.<\/p>\n\n\n\n Due to the COVID-19 crisis:\u00a0 ALL attendees will be REQUIRED to show either a vaccination card OR a university ID.\u00a0 Also, everyone attending will be required to be masked while inside the building.\u00a0 Virtual viewing is open to all.<\/strong> Gianna Cardarelli, a 溏心vlog免费B站 Public Relations major and intern in its Department of Marketing and Communications, wrote this press release.<\/em><\/p>\n","protected":false},"excerpt":{"rendered":" KINGSTON, R.I. — Oct. 19, 2021 — Barton Seaver is one of the world’s leading sustainable seafood experts and educators. Before leaving the restaurant industry to pursue interests in sustainable food systems, he was an award-winning chef leading top seafood restaurants in Washington, D.C. He is set to discuss \u201cThe Future of Seafood: How Marine […]<\/p>\n","protected":false},"author":25,"featured_media":77796,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":"","_links_to":"","_links_to_target":""},"categories":[2],"tags":[],"class_list":["post-77795","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-archives"],"acf":[],"_links":{"self":[{"href":"https:\/\/www.uri.edu\/news\/wp-json\/wp\/v2\/posts\/77795","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.uri.edu\/news\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.uri.edu\/news\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.uri.edu\/news\/wp-json\/wp\/v2\/users\/25"}],"replies":[{"embeddable":true,"href":"https:\/\/www.uri.edu\/news\/wp-json\/wp\/v2\/comments?post=77795"}],"version-history":[{"count":5,"href":"https:\/\/www.uri.edu\/news\/wp-json\/wp\/v2\/posts\/77795\/revisions"}],"predecessor-version":[{"id":77802,"href":"https:\/\/www.uri.edu\/news\/wp-json\/wp\/v2\/posts\/77795\/revisions\/77802"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.uri.edu\/news\/wp-json\/wp\/v2\/media\/77796"}],"wp:attachment":[{"href":"https:\/\/www.uri.edu\/news\/wp-json\/wp\/v2\/media?parent=77795"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.uri.edu\/news\/wp-json\/wp\/v2\/categories?post=77795"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.uri.edu\/news\/wp-json\/wp\/v2\/tags?post=77795"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
After traveling the world with the National Geographic Society, Seaver translated his experiences into leadership in the area of sustainable seafood innovations. As a member of the United States Culinary Ambassador Corps, he facilitates international conversations on sustainability and the role of food in resource management and public health.
As the director of the Sustainable Seafood and Health Initiative at the Harvard School of Public Health, Seaver has led initiatives to inform consumers and institutions about how choices in diet and menus can promote healthier people, resilient ecosystems, more secure food supplies, and thriving communities. He has also served as a senior adviser in Sustainable Seafood Innovations at the University of New England and as a sustainability fellow at the New England Aquarium.
An internationally recognized speaker, Seaver has delivered lectures, seminars, and demos to numerous audiences. He has also written seven seafood-centric books, including For Cod and Country, Two If By Sea, American Seafood<\/em> and The Joy of Seafood<\/em>. Seaver has contributed to many publications, including Coastal Living, The Coastal Table, Cooking Light, Every Day with Rachael Ray, Fine Cooking, Fortune, Martha Stewart\u2019s Whole Living, The New York Times, O: The Oprah Magazine, Saveur, and The Washington Post<\/em>. He has appeared on 60 Minutes<\/em>, CNN, NPR, 20\/20<\/em> and the TED stage and hosted In Search of Food<\/em> on the Ovation Network, and Eat: The History of Food<\/em> on National Geographic TV.
He is also the founder of Coastal Culinary Academy, a multi-platform initiative that seeks to increase seafood consumption through seafood-specific culinary education for all levels of cooks.
Seaver resides in coastal Maine, a stone\u2019s throw away from a working waterfront, with his wife, two sons and their flock of heritage chickens.<\/p>\n\n\n\n