About Us

Green Chefs, Blue Ocean is a joint project of the Blue Ocean Institute and Chefs Collaborative. Our work as marine conservationists and sustainable food advocates overlaps with ocean-friendly seafood.

Founded in 2003 by MacArthur Fellow Dr. Carl Safina and Mercédès Lee, Blue Ocean Institute developed the first sustainable seafood guide (and made it scientifically transparent) and forged a significant, rapidly expanding sustainable seafood movement. Blue Ocean develops conservation solutions that enlighten personal choices, instill hope and inspire people to take action in a growing effort to restore living abundance in the ocean. Dr. Safina's award-winning work has inspired Blue Ocean's many programs including From Sea to Table, Schooling Chefs, Safe Seas and Sea Stories. Visit blueocean.org for program details.

Founded in 1993, Chefs Collaborative is the leading culinary organization that provides its members with tools for running economically healthy, sustainable food service businesses. The non-profit 501 (c) (3) organization has more than 1,000 active and passionate food community professionals as members, 70% of whom are chefs. This impressive nationwide network represents independent and corporate establishments. Other members represent a broad range of food-related professions, from culinary school instructors and managers of large food service operations to distributors, owners of specialty stores, and farmers, fishermen, and ranchers.

Together, we share a common concern about the sources of the food we eat. We work collectively to promote the highest-quality, best-tasting local ingredients; products we know are better for the environment, our communities, and the nation’s tables.

Many culinary professionals and seafood experts contributed to the content of this course.
Click here for a full list of contributors.

This project has been possible with the support of:

Claneil Foundation

Code Blue

www.nmsfocean.org