MenuDirections 2013 Day 1: Health on the Menu

The first day of the conference featured sessions on reducing salt and sugar, menuing sustainable seafood and fruit as dessert.

As part of The Next Great Catch—A Discussion of Underutilized Seafood,
Chef Barton Seaver, National Geographic fellow and sustainability fellow from the New England Aquarium, speaks about the importance of menuing underutilized species.