Barton Seaver is an advocate of sustainable seafood and a chef in Washington DC. His work tells the story of our common resources through the communion we all share – dinner.

Why you should listen

Barton Seaver has been at the helm of some of Washington, DC’s most acclaimed restaurants. He brought the idea of sustainable seafood to DC at Hook restaurant in Georgetown. After Hook, he opened Blue Ridge restaurant, where he was named as Esquire’s 2009 Chef of the Year.

His focus now is on larger issues of ocean sustainability as it relates to eating. He was recently named a Fellow with the Blue Ocean Institute, to help link the environmental community with real-life, delicious applications of an eco-friendly ethic. He works with the Ocean Now program at the National Geographic Society to influence the practices of large corporations and consumers alike toward a more responsible and sustainable sourcing ethic. Barton is an appointed member of the Mayor's Council on Nutrition in Washington, DC, where he is helping to craft a wellness policy for District residents.

His new cookbook is For Cod and Country: Simple, Delicious, Sustainable Cooking >>

Barton Seaver’s TED talks

Quotes from Barton Seaver

We have eco-friendly shrimp. We can make them; we have that technology. But we can never have an eco-friendly all-you-can-eat shrimp buffet. It doesn’t work.
Barton Seaver
Mission Blue Voyage • 405K views Oct 2010
Persuasive, Inspiring