Sushi and Sustainable Fisheries: A Restaurateur's Perspective

Award-winning chef and sushi restaurant owner Bun Lai will provide a first-hand perspective of the challenges faced by food service providers and consumers who want to act responsibly and support sustainable fisheries efforts.  Master Chef Lai, the recipient of the Monterey Bay Aquarium’s prestigious 2011 Seafood Ambassador Award, is a well-known and articulate spokesperson for the Sustainable Seafood movement.  He will weave his personal experience into a thoughtful critique of the obstacles faced by sushi restaurateurs who want to offer a sustainable seafood-based cuisine.  One of the greatest challenges is overcoming the perception by the majority of consumers and people involved in the industry that sushi is synonymous with tuna and other “traditional” sushi ingredients, including many species that are vulnerable to overfishing.  Bun Lai’s experiences and the solutions he proposes provide a path to sustainability by increasing awareness and changing the preferences of purveyors and consumers of seafood.