Restaurant and Food Service Blog

In this era of globalization, restaurant menus from New York to San Francisco boast fresh fish with distant origins: blackfin tuna from Tobago, mahi-mahi from Hawaii and black grouper from the Bahamas. But a group of chefs and food service vendors (aware that such jet-setting comes at a heavy cost – not to just the pocket but with green house gases.

The term “Fresh frozen” really is not a new one at all. Some sushi catchers have been doing this for years and many sushi chef prize this meat more because the fish is being “preserved” in a state closer to when it came out of the sea.

As we look to other alternatives to lowering our greenhouse gas emissions and become more green in our purchases, supply chain leaders need to think more about how our food is being transported from all over the world.

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