Renowned Sustainable Seafood Expert Barton Seaver Joins Restaurant Associates as Consultant

Restaurant Associates (R/A), the nation’s premier hospitality company known for delivering exceptional dining experiences, is proud to announce its collaboration with celebrated chef, author and sustainable seafood expert, Barton Seaver. In his new role as a consultant, Seaver will partner with R/A and its suppliers to scale sustainable seafood purchasing and procurement practices, as well as work with operators on telling that story, aligning with R/A’s commitment to responsible sourcing and environmental stewardship.

Barton Seaver is a globally recognized advocate for sustainable seafood and the author of several acclaimed books, including For Cod and Country. As a Chef and National Geographic Explorer, he has dedicated his career to creating positive change in the way seafood is sourced and consumed, balancing environmental health with culinary excellence.

Seaver’s expertise will be instrumental in advancing R/A’s efforts to redefine sustainability in restaurants and foodservice. Beyond ensuring sustainable seafood options across its menus, R/A’s collaboration with Seaver will focus on weaving its sustainability mission into new aspects of the dining experience through an emphasis on storytelling and education. The initiative aims to engage guests, clients, and consumers in the importance of preserving ocean ecosystems while celebrating the incredible flavors and diversity of sustainable seafood.

“This partnership with Barton Seaver represents a pivotal step forward in our commitment to truly making a difference in how food is sourced,” said Chef and R/A CEO Ed Brown. “His unmatched expertise and passion for sustainability will help us get to the next level in offering seafood choices that are both responsible and delicious.”

With Seaver’s collaboration, R/A will work closely with its partners to enhance traceability, support fishing communities, and source seafood that aligns with rigorous sustainability standards.

“Sustainability isn’t just about the choices we make – it’s about the stories we tell and the connections we build,” said Barton Seaver. “I’m thrilled to partner with Restaurant Associates to bring this ethos to life and to inspire positive change on a meaningful scale.”

This collaboration reinforces R/A’s leadership in shaping the future of foodservice, where responsible sourcing, innovation, and guest engagement converge to create lasting impact.

For more information about Restaurant Associates and its commitment to sustainability, visit https://www.restaurantassociates.com/sustainability.

About Barton Seaver
Barton Seaver is one of the world’s leading sustainable seafood experts and educators. Before leaving the restaurant industry to pursue his interests in sustainable food systems, he was an award-winning chef leading top seafood restaurants in Washington, DC. After traveling the world with the National Geographic Society, he translated his experiences into his leadership in the area of sustainable seafood innovations. As a member of the United States Culinary Ambassador Corp, Barton facilitates international conversations on sustainability and the role of food in resource management and public health. As the Director of the Sustainable Seafood and Health Initiative at the Harvard School of Public Health, Barton led initiatives to inform consumers and institutions about how our choices for diet and menus can promote healthier people, resilient ecosystems, more secure food supplies, and thriving communities. He also served as a Senior Advisor in Sustainable Seafood Innovations at the University of New England and as a Sustainability Fellow at the New England Aquarium.

An internationally recognized speaker, Barton has delivered lectures, seminars, and demos to a multitude of audiences. He has written seven seafood-centric books, including For Cod and Country, Two If By Sea, American Seafood and The Joy of Seafood. Seaver has contributed to Coastal Living, The Coastal Table, Cooking Light, Every Day with Rachael Ray, Fine Cooking, Fortune, Martha Stewart’s Whole Living, The New York Times, O: The Oprah Magazine, Saveur, the Washington Post, among many others. He has appeared on 60 Minutes, CNN, NPR, 20/20 and the TED Talk stage. Seaver hosted In Search of Food on the Ovation Network and Eat: The History of Food on National Geographic TV.

He is the founder of Coastal Culinary Academy, a multi-platform initiative that seeks to increase seafood consumption through seafood-specific culinary education for all levels of cooks, which includes the online program SeafoodLiteracy.com.