Whole Foods Goes Sustainable in the Seafood Aisle

On April 23, 2012, in Food, by Chris Baccus

If you love seafood, you might notice this blog isn’t very helpful when it comes to seafood recipes that’s due to my wife not liking seafood and my being quite picky about it.  While I am an infrequent eater of seafood, I was impressed today about Whole Foods decision to ban unsustainable fishing. See this article in today’s New York Times: A Ban on Some Seafood Has Fisherman Fuming.

While it isn’t a very popular decision in the eyes of East coast fisherman, it is the right decision and sorry but as our food decisions become more considerate this kind of trend will stop being a trend and become more mainstream.

My favorite quote in the article is this bit of misconception, “It’s a marketing ploy, that’s all.”

It may be a bit of a ‘marketing ploy’, but it’s mostly about the care of our food sources and the fact that some areas and types of fish are over-fished and this is causing some major ecological damage that more and more consumers care about.  What’s happening here is not a ‘ploy’ it’s education.  Like the old Saturday morning spots called “The More You Know”, knowledge is power and that power is being converted into buying decisions at the grocery store.

Whole Foods implemented a Seafood Sustainability Rating system back in 2010 (see image at top of this article.)  That information gave consumers more choices while making decisions shopping.  I don’t think it is a coincidence that the new decision to stop carrying foods with Red rating is any surprise. This was coming.  Give consumers more information and they will opt for betting choices.

This is a good change and I’m happy to be a Whole Foods customer because they do respond to their most loyal customers and this change of food sourcing is one such change. Now, hopefully we’ll see more meat choices like pork, lamb, chicken and beef come from more sustainable sources.  Whole Foods has a few options for grass fed and no options for truly pasture raised chickens today, but it is a positive step to see changes at the meat and seafood counter, learn more about their 5-Step Animal Welfare Rating on their blog.

Thank you Whole Foods!

Here is the video back from 2010 showcasing the rating system they implemented almost 2 years ago:

Greens and Goat Cheese Gratin

On December 6, 2011, in Recipes, by Chris Baccus

One of the best corporate blogs out there is the one from Whole Foods.  They feature a lot of great information about their products, values, and of course share some recipes.  Of course with a highly educated, food conscious customer, Whole Foods needs to find a way to connect with its audience.

Tonight they definitely connected with me.

One of the best parts of adopting a more vegetarian diet at home is the increase of casseroles and gratins.  Not sure what the difference is? A gratin is basically anything with a crumbled top or gratin cheese topping.  For this recipe, the crumbled top is wheat thin crackers. We converted to Whole Foods 365 brand wheat crackers years ago since it has considerably less sugar than Wheat Thins.

This recipe is also quite flexible. It makes 8 servings; though; I’d say it makes closer to 6 servings if used as a meal instead of a side.  I cut the recipe in half making enough for 2 meals and an extra lunch for one of us tomorrow.

Full Recipe: Greens and Goat Cheese Gratin

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