Harvard University Dining Services (HUDS) worked with seafood expert, National Geographic fellow, and Program Director at the Harvard Center for Health and the Global Environment, Barton Seaver, to develop a model institutional sustainable seafood purchasing program that balances cost, sustainability, and health.

Criteria for Sustainability:

(any combination of the below)

  • Certified by a recognized resource
  • Locally/domestically sourced
  • An abundant species
  • Where appropriate, off-cuts used to ensure no waste of fish

Key Factors in Sourcing Sustainable Seafood:

  • Price – good for HUDS and for the fishermen
  • A volume available for our scale of ordering (700-1,200 lbs per service)
  • Customer taste/choice
  • Can be purchased in a manner we can prepare (already fileted, etc.)

Sustainable fish on HUDS' menus:

  • atlantic cod
  • alaskan cod (wild)
  • artic char
  • catfish (farmed)
  • fluke
  • haddock
  • lobster
  • mussels (farmed)
  • oysters
  • pollock
  • sea scallops (wild)
  • squid
  • swai/basa
  • swordfish
  • tilapia (farmed)

Download this resource (PDF)