Kevin Cottle, executive chef at the Country Club of Farmington, is passionate about sourcing local and sustainable seafood. His keynote address will focus on raising awareness of how simple it is to source local and sustainable seafood. Kevin will shed light on the vast resources that can be used to ensure the sustainability of the seafood your purchases – whether you are a buyer for a seafood market, restaurant or a consumer buying it for your family.
The sustainable seafood movement is becoming more mainstream now, and the more we raise awareness the better off we’ll be. It’s a movement that’s been going on a long time and never really caught steam.
Our duty as food purveyors is that we are feeding people the highest possible quality foods, so why not use local? It helps the community, jobs — it’s full circle. We have a moral responsibility to take care of your neighbor as much as yourself.