Rep. Chellie M. Pingree, ME-1
Chefs Boot Camp alum, April 2014
Areas of interest: seafood sustainability, sustainability, nutrition standards, and responsible sourcing
"You want to save more fish? Eat more broccoli."
Barton Seaver is Program Director at the Healthy and Sustainable Food Program at the Center for Health and the Global Environment of the Harvard School of Public Health. His focus is launching initiatives to educate the public on diet and food and encourage healthier choices, improved food sources, and a healthy community. He is a fellow at National Geographic and assisted the Center for Health and Global Environment in advising colleges and other large institutions on purchasing sustainable seafood. He worked with these two organizations to produce the Seafood Decision Guide. Barton published For Cod and Country, with seasonable sustainable-seafood recipes, and Where There's Smoke, a cookbook on grilling with fresh, local ingredients. He was named the first Sustainability Fellow in Residence at the New England Aquarium.
Organization affiliations: Chefs Collaborative, Healthy and Sustainable Food Program at the Center for Health and the Global Environment of the Harvard School of Public Health, Seafood Decision Guide, and New England Aquarium
Writings: Sturgeon, Bananas, and an Alpine Tropical Oasis; Pulling Sustainability Out Of a Can; and Eat Sustainably