Sustainability and traceability, not price, dominate discussions at Alabama Seafood Summit
SEAFOODNEWS.COM April 23, 2014
Dylan Feenker, executive chef at Lulu’s Homeport and Marina, said his priority when screening potential vendors is quality.
“Price isn’t necessarily a big thing for us. For us, it’s about supporting our community, and a big part of it is making sure the product is sustainable. I want to know I’ll be able to buy this product 10 or even 20 years down the road,” Feenker said.
Abbatt Story, Whole Foods Market’s associate seafood coordinator for the southeast, said there’s no question sustainability is a top priority for the high-end retailer.
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