Sushi is loved across cultures. However, its high demand has thrown fisheries worldwide into a frenzy. A recent report by the United Nations warned that nearly 60 percent of the world’s wild fisheries are “at or close to the limit” of being overexploited.
This love of sushi was certainly evident at Lehigh University a few weeks ago. Over 60 students, faculty, and staff packed into Coxe Hall to attend the Sustainable Sushi Night event during International Week in November 2014. At the event, attendees learned just how easy (and tasty) it can be to help the environment, human health, and the economy!
By allowing attendees to create their own rolls, Sustainable Sushi Night gave guests a chance to make custom rolls of their own personal design right in front of their eyes. And the best part? All the seafood ingredients were sustainable! Attendees were encouraged to download the Monterey Bay Aquarium Seafood WATCH app or to take a handy wallet-sized guide so that they can make sustainable choices when purchasing sushi and seafood in the future. The shrimp and salmon used at the event were deemed 'best choice' seafood choices according to this guide.
The event was hosted by the Office of Sustainability*, Green Action and Eco-Reps, with help from the Global Union and Jason Lenig (Director of Dining Services). Lehigh University aims to be a leader in sustainable food practices and sees sustainable seafood as one way to reduce our impact on the environment. In support of these initiatives, Lehigh Dining Services is striving to become MSC Chain of Custody certified in 2015 by providing the campus with sustainably certified seafood in all on-campus dining facilities.
For more information about making sustainable seafood choices, visit Seafood Watch or download the Seafood Watch app for iPhone or Android.
*The Office of Sustainability at Lehigh University sponsors student organizations on campus dedicated to sustainable education and awareness.