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Barton Seaver Joins New England Aquarium as First Sustainability Fellow in Residence

Barton Seaver

Barton Seaver. Photo by Mark Thiessen

As a fellow at National Geographic, chef Barton Seaver has been using his talents in the kitchen and as an author and communicator to help people make more sustainable seafood choices (Seaver also contributes to Ocean Views). Now, Seaver is also teaming up with Boston’s New England Aquarium, becoming the institutions’s first-ever “Sustainability Fellow in Residence.”

Seaver also works with the Harvard Center for Health and the Global Environment, and he was recently named to the American Chef Corps. At New England Aquarium, he will work “to create a better understanding about the connection between the health of our oceans and the seafood on our dinner plate,” according to a press release.

Specifically, Seaver will teach staff of restaurants, university food services, and culinary schools about sustainable seafood. He will also help develop educational resources and plan events for chefs.

Heather Tausig, the aquarium’s associate vice president of conservation, said in a statement, “Having a seasoned chef who is passionate and articulate about the environment is a perfect combination to educate the public on the plethora of sustainable seafood choices and how they directly relate to our oceans.”

Miguel Jorge, director of National Geographic’s Ocean Initiative, said in a statement, “At National Geographic, we are thrilled to see one of our fellows establish powerful new relationships. Barton’s work with the New England Aquarium will no doubt strengthen our common cause to restore the health of the ocean.”

About Barton Seaver

Seaver resides in his native Washington, D.C., where National Geographic is also based. Seaver earned his chef’s stripes at the storied Culinary Institute of America in Hyde Park, New York. He has worked in southern Spain and Morocco and owned an award-winning sustainable seafood restaurant in Georgetown called Hook. In 2009, Seaver was named Esquire magazine’s “Chef of the Year.”

“Yes, human actions have caused a problem, but doesn’t that give you hope that we can be the solution?” Seaver asked diners at the Aspen Institute earlier this year. Seaver explained that his goal is to help people “eat with joy” as well as dine more sustainably.

Check out Barton Seaver’s TED talk:

 

Brian Clark Howard covers the environment for National Geographic. He previously served as an editor for TheDailyGreen.com and E/The Environmental Magazine, and has written for Popular Science, TheAtlantic.com, FastCompany.com, PopularMechanics.com, Yahoo!, MSN, and elsewhere. He is the co-author of six books, including Geothermal HVACGreen LightingBuild Your Own Small Wind Power System, and Rock Your Ugly Christmas Sweater.