At the South Carolina Aquarium, Megan Westmeyer advocates for preserving the natural resources of the area.
“The Sustainable Seafood Initiative is one of the main conservation programs at the aquarium,” said Westmeyer, the initiative’s coordinator. “Our goal is to teach high-end chefs how to make good seafood choices.
“Our definition of sustainable is ‘fish for the future,’ said Westmeyer, who received a bachelor’s degree in marine science from Carolina in 2001. “We have to be moderate and careful about how much fish we take out of the ocean. We let chefs know what is not sustainable—like orange roughy, imported shark, Chilean sea bass—and they agree not to serve these fish. We give them information about local seafood that is sustainable—like mahi mahi, shrimp, and oysters. These chefs then educate their customers, making them partners in conservation, too.”
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