A relationship with a local seafood company has developed into a compelling sustainable seafood program for the Sodexo managed dining operation at the University of Massachusetts-Boston. The company, Red’s Best Seafood, works with small local fishing operators around New England that allows it to trace the provenance of the fish it buys from them. It then provides that information—what boat caught the fish where and when—through a QR code on the cases delivered to the ...
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