Compass Group Partners with Barton Seaver for Sustainable Seafood Push

The initiative, timed to coincide with National Seafood Month, provides thousands of Compass chefs with specialized training, recipes, and sourcing insights. By moving beyond traditional staples, the program encourages the use of underutilized sustainable species, such as Faroe Island salmon, whiteleg shrimp, and haddock. These offerings are designed to demonstrate that ecological responsibility can coexist with menu versatility.

This partnership marks a new phase in Compass Group’s two-decade relationship with the Monterey Bay Aquarium Seafood Watch program. While the company continues to adhere to science-based sourcing standards, the collaboration with Seaver focuses on the culinary application of those principles. Seaver, whose work emphasizes the intersection of public health and food systems, views the initiative as a way to leverage seafood as a tool for climate action and economic support for fishing communities. New resources and recipes are scheduled for release on a quarterly basis to sustain momentum.