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	<title> &#187; Restaurants &amp; Purveyors</title>
	<atom:link href="http://sustainableoceanproject.com/category/restaurants-purveyors/feed/" rel="self" type="application/rss+xml" />
	<link>http://sustainableoceanproject.com</link>
	<description>Changing the way we think about our oceans...</description>
	<lastBuildDate>Sat, 31 Jul 2010 15:41:58 +0000</lastBuildDate>
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		<item>
		<title>Is McDonald&#8217;s Filet-o-Fish Sustainable?</title>
		<link>http://sustainableoceanproject.com/2010/07/31/is-mcdonalds-filet-o-fish-sustainable/</link>
		<comments>http://sustainableoceanproject.com/2010/07/31/is-mcdonalds-filet-o-fish-sustainable/#comments</comments>
		<pubDate>Sat, 31 Jul 2010 15:40:33 +0000</pubDate>
		<dc:creator>Braddock Spear</dc:creator>
				<category><![CDATA[Commercial Fisheries]]></category>
		<category><![CDATA[Fisheries Management]]></category>
		<category><![CDATA[Restaurants & Purveyors]]></category>
		<category><![CDATA[Alaskan pollock]]></category>
		<category><![CDATA[Eastern Baltic cod]]></category>
		<category><![CDATA[Filet-o-Fish]]></category>
		<category><![CDATA[fish]]></category>
		<category><![CDATA[fisheries]]></category>
		<category><![CDATA[Marine Stewardship Council]]></category>
		<category><![CDATA[McDonald's]]></category>
		<category><![CDATA[New Zealand hoki]]></category>
		<category><![CDATA[North Atlantic cod]]></category>
		<category><![CDATA[overfished]]></category>
		<category><![CDATA[restaurant]]></category>
		<category><![CDATA[sustainable]]></category>

		<guid isPermaLink="false">http://sustainableoceanproject.com/?p=1227</guid>
		<description><![CDATA[It may come as a bit of a surprise, but the answer is closer to &#8216;yes&#8217; than &#8216;no&#8217;. SOP lays out the facts and explains why big businesses like McDonald&#8217;s need to push for sustainability. 

McDonald&#8217;s learned a valuable lesson in the early 1990s. Massive overfishing of North Atlantic cod, the only fish it used [...]]]></description>
		<wfw:commentRss>http://sustainableoceanproject.com/2010/07/31/is-mcdonalds-filet-o-fish-sustainable/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Red Lobster&#8217;s Parent Company Launches Sustainability Website</title>
		<link>http://sustainableoceanproject.com/2010/07/06/red-lobsters-parent-company-launches-sustainability-website/</link>
		<comments>http://sustainableoceanproject.com/2010/07/06/red-lobsters-parent-company-launches-sustainability-website/#comments</comments>
		<pubDate>Wed, 07 Jul 2010 02:08:52 +0000</pubDate>
		<dc:creator>Braddock Spear</dc:creator>
				<category><![CDATA[Restaurants & Purveyors]]></category>
		<category><![CDATA[Chilean sea bass]]></category>
		<category><![CDATA[Darden]]></category>
		<category><![CDATA[Darden Environmental Trust]]></category>
		<category><![CDATA[New England Aquarium]]></category>
		<category><![CDATA[Olive Garden]]></category>
		<category><![CDATA[orange roughy]]></category>
		<category><![CDATA[overfished]]></category>
		<category><![CDATA[Red Lobster]]></category>
		<category><![CDATA[restaurant]]></category>
		<category><![CDATA[seafood]]></category>
		<category><![CDATA[shark]]></category>
		<category><![CDATA[sustainable]]></category>

		<guid isPermaLink="false">http://sustainableoceanproject.com/?p=1194</guid>
		<description><![CDATA[Darden Restaurants, which operates brands such as Olive Garden, Bahama Breeze, LongHorn Steakhouse, and Red Lobster, is now sharing its sustainability philosophy and strategies through a slick new website. As one of the world&#8217;s largest seafood buyers, Darden has much to lose if its supplies disappear. SOP breaks down the company&#8217;s approach to sustainability.

Darden lays [...]]]></description>
		<wfw:commentRss>http://sustainableoceanproject.com/2010/07/06/red-lobsters-parent-company-launches-sustainability-website/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Gulf Oil Spill Effects on Sustainability</title>
		<link>http://sustainableoceanproject.com/2010/06/28/gulf-oil-spill-effects-on-sustainability/</link>
		<comments>http://sustainableoceanproject.com/2010/06/28/gulf-oil-spill-effects-on-sustainability/#comments</comments>
		<pubDate>Tue, 29 Jun 2010 00:07:42 +0000</pubDate>
		<dc:creator>Braddock Spear</dc:creator>
				<category><![CDATA[Commercial Fisheries]]></category>
		<category><![CDATA[Fisheries Management]]></category>
		<category><![CDATA[Restaurants & Purveyors]]></category>
		<category><![CDATA[bluefin]]></category>
		<category><![CDATA[Deepwater Horizon]]></category>
		<category><![CDATA[ecosystem]]></category>
		<category><![CDATA[fish]]></category>
		<category><![CDATA[fisheries]]></category>
		<category><![CDATA[Gulf of Mexico]]></category>
		<category><![CDATA[habitat]]></category>
		<category><![CDATA[NOAA]]></category>
		<category><![CDATA[oil spill]]></category>
		<category><![CDATA[oyster]]></category>
		<category><![CDATA[restaurant]]></category>
		<category><![CDATA[seafood]]></category>
		<category><![CDATA[shrimp]]></category>
		<category><![CDATA[sustainable]]></category>
		<category><![CDATA[tuna]]></category>

		<guid isPermaLink="false">http://sustainableoceanproject.com/?p=1164</guid>
		<description><![CDATA[The United States&#8217; worst oil spill in history will undoubtedly have far-reaching effects, geographically and over time. The Gulf of Mexico ecosystem has been disrupted and will face fundamental changes for the foreseeable future. SOP breaks down the spill&#8217;s effects on the sustainability of domestic fisheries. 
The Deepwater Horizon spill impacts fisheries directly through lethal [...]]]></description>
		<wfw:commentRss>http://sustainableoceanproject.com/2010/06/28/gulf-oil-spill-effects-on-sustainability/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>&#8220;Savoring Sustainable Seafood&#8221; Event</title>
		<link>http://sustainableoceanproject.com/2010/05/19/savoring-sustainable-seafood-event/</link>
		<comments>http://sustainableoceanproject.com/2010/05/19/savoring-sustainable-seafood-event/#comments</comments>
		<pubDate>Thu, 20 May 2010 00:16:50 +0000</pubDate>
		<dc:creator>Braddock Spear</dc:creator>
				<category><![CDATA[Fisheries Management]]></category>
		<category><![CDATA[Media & Events]]></category>
		<category><![CDATA[Restaurants & Purveyors]]></category>
		<category><![CDATA[Barton Seaver]]></category>
		<category><![CDATA[Bryan Voltaggio]]></category>
		<category><![CDATA[chef]]></category>
		<category><![CDATA[Eric Schwaab]]></category>
		<category><![CDATA[fish]]></category>
		<category><![CDATA[Michel Richard]]></category>
		<category><![CDATA[National Museum of Natural History]]></category>
		<category><![CDATA[Nora Pouillon]]></category>
		<category><![CDATA[restaurant]]></category>
		<category><![CDATA[Rick Moonen]]></category>
		<category><![CDATA[Savoring Sustainable Seafood]]></category>
		<category><![CDATA[seafood]]></category>
		<category><![CDATA[Smithsonian]]></category>
		<category><![CDATA[sustainable]]></category>
		<category><![CDATA[Top Chef]]></category>

		<guid isPermaLink="false">http://sustainableoceanproject.com/?p=1083</guid>
		<description><![CDATA[Hosted by the Smithsonian&#8217;s National Museum of Natural History, Savoring Sustainable Seafood takes place June 11th and 12th in Washington DC. This high profile event should not to be missed. Unfortunately, however, SOP staff will be out of town. We will rely on any readers who attend to fill us in on the details.
The evening [...]]]></description>
		<wfw:commentRss>http://sustainableoceanproject.com/2010/05/19/savoring-sustainable-seafood-event/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Sustainable Seafood Abroad: France</title>
		<link>http://sustainableoceanproject.com/2010/05/10/sustainable-seafood-abroad-france/</link>
		<comments>http://sustainableoceanproject.com/2010/05/10/sustainable-seafood-abroad-france/#comments</comments>
		<pubDate>Tue, 11 May 2010 02:30:52 +0000</pubDate>
		<dc:creator>Braddock Spear</dc:creator>
				<category><![CDATA[Commercial Fisheries]]></category>
		<category><![CDATA[Fisheries Management]]></category>
		<category><![CDATA[Media & Events]]></category>
		<category><![CDATA[Profiles & Interviews]]></category>
		<category><![CDATA[Restaurants & Purveyors]]></category>
		<category><![CDATA[Retailers]]></category>
		<category><![CDATA[bluefin]]></category>
		<category><![CDATA[Eel]]></category>
		<category><![CDATA[Findus France]]></category>
		<category><![CDATA[France]]></category>
		<category><![CDATA[Mr. Goodfish]]></category>
		<category><![CDATA[Seafood Choices Alliance]]></category>
		<category><![CDATA[Seafood Summit]]></category>

		<guid isPermaLink="false">http://sustainableoceanproject.com/?p=1050</guid>
		<description><![CDATA[So far, 2010 is proving to be a big year for France and its seafood consumers. SOP profiles positive gains France is making in the sustainable seafood front, and we highlight where improvements are needed.

In February, a global summit about sustainable seafood took place in Paris. Seafood Choices Alliance brought together  seafood industry leaders [...]]]></description>
		<wfw:commentRss>http://sustainableoceanproject.com/2010/05/10/sustainable-seafood-abroad-france/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Eat More Pest Species (Vol 3.)</title>
		<link>http://sustainableoceanproject.com/2010/04/27/eat-more-pest-species-vol-3/</link>
		<comments>http://sustainableoceanproject.com/2010/04/27/eat-more-pest-species-vol-3/#comments</comments>
		<pubDate>Wed, 28 Apr 2010 02:13:13 +0000</pubDate>
		<dc:creator>Braddock Spear</dc:creator>
				<category><![CDATA[Commercial Fisheries]]></category>
		<category><![CDATA[Media & Events]]></category>
		<category><![CDATA[Restaurants & Purveyors]]></category>
		<category><![CDATA[Asian carp]]></category>
		<category><![CDATA[chef]]></category>
		<category><![CDATA[Chesapeake ray]]></category>
		<category><![CDATA[cownose ray]]></category>
		<category><![CDATA[fish]]></category>
		<category><![CDATA[Mie n Yu]]></category>
		<category><![CDATA[ocean]]></category>
		<category><![CDATA[pest species]]></category>
		<category><![CDATA[restaurant]]></category>
		<category><![CDATA[seafood]]></category>
		<category><![CDATA[sustainable]]></category>

		<guid isPermaLink="false">http://sustainableoceanproject.com/?p=1015</guid>
		<description><![CDATA[The third installment of Eat More Pest Species is an update of the first two volumes. SOP reports on developments for both cownose ray and Asian carp. 
The cownose ray has hit prime time. The national media giant CNN profiled the Virginia Marine Product Board&#8217;s efforts to promote the fish as healthy, sustainable, and tasty. [...]]]></description>
		<wfw:commentRss>http://sustainableoceanproject.com/2010/04/27/eat-more-pest-species-vol-3/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Wylie Dufresne: A Model for the Future</title>
		<link>http://sustainableoceanproject.com/2010/03/03/wylie-dufresne-a-model-for-the-future/</link>
		<comments>http://sustainableoceanproject.com/2010/03/03/wylie-dufresne-a-model-for-the-future/#comments</comments>
		<pubDate>Thu, 04 Mar 2010 01:03:55 +0000</pubDate>
		<dc:creator>Braddock Spear</dc:creator>
				<category><![CDATA[Profiles & Interviews]]></category>
		<category><![CDATA[Restaurants & Purveyors]]></category>
		<category><![CDATA[arctic char]]></category>
		<category><![CDATA[bluefin]]></category>
		<category><![CDATA[chef]]></category>
		<category><![CDATA[Chilean sea bass]]></category>
		<category><![CDATA[farm-raised]]></category>
		<category><![CDATA[fish]]></category>
		<category><![CDATA[maine shrimp]]></category>
		<category><![CDATA[molecular gastronomy]]></category>
		<category><![CDATA[restaurant]]></category>
		<category><![CDATA[scallops]]></category>
		<category><![CDATA[seafood]]></category>
		<category><![CDATA[sustainable]]></category>
		<category><![CDATA[tuna]]></category>
		<category><![CDATA[WD-50]]></category>
		<category><![CDATA[Wylie Dufresne]]></category>

		<guid isPermaLink="false">http://sustainableoceanproject.com/?p=791</guid>
		<description><![CDATA[Wylie Dufresne, chef and owner of Lower East Side&#8217;s WD-50, pushes the culinary world in new directions with precision and confidence. Tapping into knowledge gained from the scientific discipline of molecular gastronomy, he churns out progressive American cuisine using nontraditional tools such as immersion circulators, liquid nitrogen, and Cryovac machines. SOP was delighted to learn [...]]]></description>
		<wfw:commentRss>http://sustainableoceanproject.com/2010/03/03/wylie-dufresne-a-model-for-the-future/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Barton Seaver: Visionary of Sustainability (Part 2)</title>
		<link>http://sustainableoceanproject.com/2010/02/22/barton-seaver-visionary-of-sustainability-part-2/</link>
		<comments>http://sustainableoceanproject.com/2010/02/22/barton-seaver-visionary-of-sustainability-part-2/#comments</comments>
		<pubDate>Tue, 23 Feb 2010 03:05:35 +0000</pubDate>
		<dc:creator>Braddock Spear</dc:creator>
				<category><![CDATA[Profiles & Interviews]]></category>
		<category><![CDATA[Restaurants & Purveyors]]></category>
		<category><![CDATA[Retailers]]></category>
		<category><![CDATA[Barton Seaver]]></category>
		<category><![CDATA[Blue Ridge Restaurant]]></category>
		<category><![CDATA[chef]]></category>
		<category><![CDATA[fish]]></category>
		<category><![CDATA[fish stock]]></category>
		<category><![CDATA[ocean]]></category>
		<category><![CDATA[restaurant]]></category>
		<category><![CDATA[retailer]]></category>
		<category><![CDATA[seafood]]></category>
		<category><![CDATA[sustainable]]></category>
		<category><![CDATA[tipping point]]></category>
		<category><![CDATA[Wal-Mart]]></category>

		<guid isPermaLink="false">http://sustainableoceanproject.com/?p=770</guid>
		<description><![CDATA[Tracking Barton&#8217;s career as a chef and restaurateur in Part 1 of this story helped us understand how his views of sustainability have evolved to the present. During SOP&#8217;s interview with head chef and owner of Blue Ridge Restaurant in DC, he dropped a couple insights into how we as consumers can engage in the [...]]]></description>
		<wfw:commentRss>http://sustainableoceanproject.com/2010/02/22/barton-seaver-visionary-of-sustainability-part-2/feed/</wfw:commentRss>
		<slash:comments>2</slash:comments>
		</item>
		<item>
		<title>Carolina Seafood: Keeping it Fresh</title>
		<link>http://sustainableoceanproject.com/2010/02/10/carolina-seafood-keeping-it-fresh/</link>
		<comments>http://sustainableoceanproject.com/2010/02/10/carolina-seafood-keeping-it-fresh/#comments</comments>
		<pubDate>Wed, 10 Feb 2010 21:30:25 +0000</pubDate>
		<dc:creator>Braddock Spear</dc:creator>
				<category><![CDATA[Commercial Fisheries]]></category>
		<category><![CDATA[Fisheries Management]]></category>
		<category><![CDATA[General]]></category>
		<category><![CDATA[Restaurants & Purveyors]]></category>
		<category><![CDATA[Retailers]]></category>
		<category><![CDATA[Carteret County]]></category>
		<category><![CDATA[community supported fisheries]]></category>
		<category><![CDATA[Duke University]]></category>
		<category><![CDATA[fisheries]]></category>
		<category><![CDATA[North Carolina]]></category>
		<category><![CDATA[ocean]]></category>
		<category><![CDATA[seafood]]></category>
		<category><![CDATA[sustainable]]></category>
		<category><![CDATA[Walking Fish]]></category>

		<guid isPermaLink="false">http://sustainableoceanproject.com/?p=488</guid>
		<description><![CDATA[Duke University students and Carteret Catch, a fish industry marketing and education group in Carteret County, are teaming up to bring fresh North Carolina seafood to local markets. The collaboration is one of the latest community supported fisheries (CSF) programs to pop up in the United States. The goals are clear: increase access to locally [...]]]></description>
		<wfw:commentRss>http://sustainableoceanproject.com/2010/02/10/carolina-seafood-keeping-it-fresh/feed/</wfw:commentRss>
		<slash:comments>2</slash:comments>
		</item>
		<item>
		<title>Cookbook Review: Fish Without A Doubt</title>
		<link>http://sustainableoceanproject.com/2010/02/04/cookbook-review-fish-without-a-doubt/</link>
		<comments>http://sustainableoceanproject.com/2010/02/04/cookbook-review-fish-without-a-doubt/#comments</comments>
		<pubDate>Thu, 04 Feb 2010 22:30:16 +0000</pubDate>
		<dc:creator>Braddock Spear</dc:creator>
				<category><![CDATA[General]]></category>
		<category><![CDATA[Media & Events]]></category>
		<category><![CDATA[Recipes & Cooking Tips]]></category>
		<category><![CDATA[Restaurants & Purveyors]]></category>
		<category><![CDATA[chef]]></category>
		<category><![CDATA[Fish Without A Doubt]]></category>
		<category><![CDATA[ocean]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[restaurant]]></category>
		<category><![CDATA[Rick Moonen]]></category>
		<category><![CDATA[seafood]]></category>
		<category><![CDATA[sustainable]]></category>

		<guid isPermaLink="false">http://sustainableoceanproject.com/?p=626</guid>
		<description><![CDATA[Be warned&#8230;.don&#8217;t read this book UNLESS you want to be inspired! Chef Rick Moonen and his co-author Roy Finamore deliver a firecracker of a cookbook for anyone who is even thinking of cooking seafood. Fish Without a Doubt: The Cook&#8217;s Essential Companion covers everything from the basics of buying fish at the market to demystifying [...]]]></description>
		<wfw:commentRss>http://sustainableoceanproject.com/2010/02/04/cookbook-review-fish-without-a-doubt/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
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