Keynotes by Barton Seaver discuss how changing societal eating habits can lead to environmental sustainability and a more fulfilled community. Seaver believes that truly recognizing the process of food production and consumption can drastically improve the environment. As a renowned chef, Seaver knows food well and understands how individuals approach mealtime situations.
Seaver was named a National Geographic Fellow for his tireless work and initiatives to preserve depleted seafood specimens by suggesting substitutes. He is also a passionate speaker on environmental sustainability. In terms of his education, Seaver graduated with honors from The Culinary Institute of American and went on to teach courses under chef Corky Clark. Seaver was a contributing writer to the 'Seafood Business News' and 'StarChefs.com' and wrote his first book 'For Cod and Country: Simple, Delicious, Sustainable Cooking.'
If individuals take into account what they consume, they may just help in the global fight for sustainability, this sentiment is declared throughout keynotes by Barton Seaver.