Whole Foods’ Plan for Bringing Sea to the Table

In an effort to get Louisiana consumers to choose local, Gulf of Mexico seafood, the Audubon Nature Institute’s Gulf United for Lasting Fisheries (G.U.L.F.) is teaming up with the Louisiana Sea Grant, area chefs and Whole Foods to launch the “Sea to Table” series.

Beginning Oct. 2 and running four weeks, four Whole Food locations in the cities of New Orleans and Baton Rouge will take a turn hosting an area chef, who will prepare Gulf of Mexico seafood for attendees. The attendees will tour the store’s seafood department, learn how to prepare seafood and which wines to pair with their seafood dishes.

According to G.U.L.F., Whole Foods is the only national grocer in the United States to offer full traceability, from the water to the shelves, which is why the group partnered with the upscale chain.

“It’s connecting consumers to the fishery, connection to the resource directly, ” G.U.L.F. Program Outreach Coordinator Ashford Rosenberg told Seafood International, adding that the group got the idea from the North Carolina Sea Grant. “It’s something we’re trying to mimic here.”

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