From Alaskan salmon to Floridian shrimp, Sea to Table is now providing dining halls at UCSC with seafood that is sustainably wild-caught by family-owned, traditional fisheries.
Currently included in menu selections are shrimp, redfish, and salmon.
Students have increasingly been as interested in seeing more fish on the menu as they are in knowing where their food comes from. At April’s Local and Organic Tasting Fair representatives from Sea Slugs spoke with attendees while serving fresh ceviche that included squid from Sea to Table fisheries.
Buying seafood direct and paying fair labor wages allows these products to be included in Dining Services’ purchasing matrix for calculating “real food” percentages. This is yet another move toward sustainability and reaching UC Santa Cruz Dining’s Real Food goal by 2020!
