Stanford University recently published a study that indicated 67% of all seafood is sold in restaurants. As chefs, kitchens have been our homes, requiring us to practice stewardship and the responsible management of our resources. Based on the Stanford study, our impact (chefs and restaurants) on seafood resources is even more significant.

It is for this reason, as well as the obvious connection between healthy ecosystems and a high quality end product, that we support a variety of ocean habitat and fishery conservation organizations.

We currently support Alliance for the Chesapeake Bay and Businesses for the Bay. Without quoting all the statistics that highlight the problems facing our industry, we believe that a clean water resource, a healthy marine environment and responsible fishing methods and quotas are in the best interest of all who depend on seafood for a livelihood. Simple actions, such as conserving water and wisely disposing of toxic wastes, will allow each of us to contribute to the solution.

Our commitment to these issues is visible not only in our membership and support of these organizations, but in what it means to you. Count on Cheyney Seafood to only partner with vendors and fishermen that share these values. Count on us to feature only sustainable products, provide you with product origins and be your source for ocean conservation data.

Seafood quality and freshness are maximized when the product is obtained from a clean and healthy habitat. All of our inspections, temperature checks and HACCP controls can only enhance product that is top quality when it comes out of the ocean. We all demand and strive for freshness and quality, and we believe that journey begins with our support for ocean conservation and sustainable seafood. We invite you to take advantage of the benefits of this support and also to join us in our ongoing quest for quality through the support of a clean and healthy ocean environment.