As you might expect, we work with a lot of restaurants that serve sushi and seafood. Restaurants are getting involved in eco-friendly initiatives by using products that reduce carbon footprints and save our natural resources, yet ocean conservation gets little attention.
We support ocean conservation and have partnered with different groups to help spread the word on how everyone can better interact with the oceans. We are in the process of finalizing our relationship with these partners – when we do, we’ll proudly disclose who they are, what they do, and how we’re helping to generate awareness and funding for their work. There are many organizations focused on protecting the oceans – while one may focus on building sustainable seafood programs and education, another may focus on hands on coral reef management in local coastal villages around the world – the key is that we all work together to make an impact in the oceans.
Importantly, we’re not trying to convince restaurants to stop serving seafood – we’re not anti-seafood – instead, we’re working to educate them on how they can positively impact the health of the oceans. Through programs that we are setting up with restaurants, we are working to create awareness of what's going on in the oceans and to provide a means to fund their efforts.
Going green is the phrase that many use to refer to eco-friendly initiatives – since we are going green but doing so in the ocean, we refer to “going green” as “going blue”.