Friday, May. 24, 2013
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Steps toward sustainable seafood
By Alvin Powell, Harvard Staff Writer / November 21, 2012
Harvard University Dining Services has turned its attention to sustainable seafood, an effort that may lead to new institutional standards for purchasing.
Tags: Alvin Powell/aquaculture/Barton Seaver/Center for Health and the Global Environment/cod/Crista Martin/David Davidson/Harvard Medical School’s Center for Health and the Global Environment/Harvard University Dining Services/Martin Breslin/Monterey Bay Aquarium/mussels/salmon/seafood/shrimp/Sustainability/Sustainable seafood advocate/swai
Categories: Environments & Sustainability, HarvardScience
Harvard University Gazette
May 24, 2012
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