Steps Toward Sustainable Seafood

In an article published recently, the Harvard Gazette addresses how Harvard University Dining Services maintains a sharp focus from ocean to plate, adjusting its menu while working through a set of complex challenges. Click here to view the full article and watch a video on HUDS’ efforts.


The Gazette Says, “Mussels harvested on the shores of Prince Edward Island are among the sustainable seafood choices used by Harvard University Dining Services. At Leverett House, Ray Liberge creates a dish using the mussels. Photo by Jon Chase/Harvard Staff Photographer of the Harvard Gazette”

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