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.

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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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