Seafood Restaurants-Page 4

This article examines the historical trends of Tokyo's marine seafood consumption and tensions over how to promote urban sustainable consumption. Despite overwhelming evidence that global fish stocks are depleting, the Tokyo Metropolitan Government has not advanced an agenda to directly support sustain - able seafood consumption.

Figure 1: Maximum Sustainable Yield Source: FAO, 2002 Seafood Processing Seafood processing refers to the activity that occurs post-harvest but pre-purchase, more specifically, the creation of value-added goods from aquatic life. Processing is the receiving and preparation of fish, including, but not limited to, cleaning, cooking, canning .

The Hawaii longline fishery for tuna and swordfish produces sustainable seafood. This fishery is sustainable because it meets the national and international requirements for 1) science-based, precautionary fishery management, 2) performance in managing fish populations for sustainability, and 3) controlling fishery impacts on the ecosystem.

sustainable seafood as well as supporting certified fisheries and FIPs through preferential sourcing and direct investment. While the overall trend of certification remains strong, MSC-certified volume has remained around 9% of global landings in the past few years. Certification of farmed seafood has continued to grow, but represents less

of the frequency of the phrase "sustainable seafood" in the print media shows a dramatic increase between 2002 and 2008. Leaders within the conservation community have developed a common vision for a future with sustainable seafood — a vision that major seafood buyers are embracing. Mainstream companies have removed unsustainable

China's Role in Capture Fisheries and Aquaculture China is a nation of superlatives with regards to capture fisheries, aquaculture, and seafood: China is the world [s largest producer of seafood. hinas seafood production (both marine capture and aquaculture) grew by over 60 percent during the last decade to an estimated 58.7

For Sysco, it means keeping our promise to you. Sysco has made a multiple-stage commitment to the World Wildlife Fund We have pledged to assess our current seafood supply and to develop ways to improve the sustainability of our seafood-buying practices and standards. By 2015, 100% of the top ten Sysco brand wild-caught seafood species will be .

the home. Most restaurants and other food service operations include seafood in their menus. It is therefore appropriate for students in home economics food ser-rice programs to be familiar with and competent in the preparation of seafood dishes. The Food Service P

They toured the facilities at Village Creek and learned about how the seafood industry works from harvesting to selling and all of the guidelines they must follow. Shrimp being unloaded from the boat and processed. Oysters were washed and bagged for sale. Consumers enjoyed being there and to learn how seafood comes from the local rivers to the stores and restaurants.

1. Andale(corner of 7thand D Streets NW) 401 7th Street NW 202-783-3133 Mexican, Seafood, South American - 2. Austin Grill 750 E Street NW (between 7thand 8thStreets NW) 202-393-3776 Barbecue, Burgers, Tex-Mex - 3. Cafe Atlantico(corner of 8thand D Streets NW) 405 8th Street NW 202-393-0812 Dim sum, Latin American, Seafood - 4. Cosi'

1320230114 We've been in restaurants a long time (three generations to be precise) and we love seafood; so maybe it was inevitable that sooner or later our passion for fresh fish

delivery, drive thru, and carry out service, or, in the case of wineries, to offer outdoor wine tastings with modifications. In addition to the conditions imposed on restaurants, breweries and wineries by the State Public Health Officer, restaurants, breweries, and wineries must also be in compliance with these safety and infection