The company publishes its menus twice a day – more than 2.5 million people see them annually – and each menu distinguishes between whether a particular seafood was wild-caught or farm-raised.
Along with that, the menus each feature various farmed items, all part of an effort to educate people about the truth surrounding aquaculture-raised fish, and the important role they play and will play in preserving wild stocks, said Matt Stein, the chain’s chief seafood officer.
“We really believe there is a resistance to these products in the marketplace; it’s not overt most of the time, but there is some pushback on it,” Stein said at the World Aquaculture Society conference last week in San Diego, Calif.
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