Turning The Tide Towards Greener and Bluer Business Practices in the Restaurant World with Sarah Sikich, Vice President, Heal the Bay.

With the rising societal awareness and demand for socially and environmentally conscious business practices, many restaurants and food purveyors are updating their practices to improve sustainability.

Learn about what business leaders are doing in response to customer, shareholder, regulatory, and consumer demands to reduce their plastic pollution footprint and shift to sustainable seafood options.

Panelists will discuss opportunities, challenges, and consumer response.