Regal Springs announced its partnership with Barton Seaver, seafood advocate, chef and Director of Sustainable Seafood and Health Initiative at Harvard T.H. Chan School of Public Health.
“There is much marketplace confusion regarding seafood, and because of that fact, foodservice operators often lack the confidence to promote and actively encourage increased seafood consumption,” says Barton Seaver. “Industry leaders like Regal Springs offer operators something to relate to, a name they can trust, and a story they can sell. When a brand achieves universal recognition for its sustainability practices and leadership, chefs and consumers alike are given something to confidently say ‘Yes’ to because they understand that by name alone, the product stands out in a crowd.”
In a collective effort to bring more awareness to responsible aquaculture and encourage responsible seafood consumption, Regal Springs and Barton Seaver have teamed up to drive education and better understanding of the benefits of Responsibly farmed Premium Tilapia.
“We’re really excited to partner with Barton Seaver and make our unique contribution to help improve seafood consumption from Responsible Aquaculture in the States,” says Francis Yupangco, Marketing Director, Regal Springs Tilapia. “Barton’s credibility, culinary expertise and industry understanding will help Regal Springs reinforce why Responsible Aquaculture and Premium Tilapia deserves its place at the dinner table as a delicious source of more sustainable protein.”
The year-long partnership will include visits to Regal Springs Tilapia farms, where Barton will see first-hand why Regal Springs is unlike any other Tilapia producer.
