Blue Ocean Institute (BOI) is located on the East Coast of the United States, but has a global reach. Their name is well known in conservation circles. BOI's From Sea to Table program uses a quantitative color-coded ranking system with green for most sustainable and red for least sustainable, with varying shades in between. Blue Ocean’s seafood guide also has indicators for high levels of mercury or PCBs, which can pose a health risk to adults and children. 

Blue Ocean Institute’s rankings are supported by publicly available reports that are generated by BOI using methodologies created by BOI. In the absence of a BOI ranking, BOI defaults to rankings that are generated by the Monterey Bay Aquarium’s Seafood Watch Program, these rankings are supported by reports that are publicly available through the Seafood Watch Program. 

BOI has also created a training program for chefs with Chefs Collaborative to guide chefs and restaurateurs toward practicing seafood sustainability.

BOI is well-known among consumers and environmentalists alike. Their name is synonymous with research, public outreach, and inspiration to help people take action on behalf of the sea.

Products in the Blue Ocean Institutes ranking system may be ranked in three ways:

GREEN		Species is relatively abundant, and fishing/farming methods cause little damage to habitat and other wildlife.
LIGHT GREEN		Species has medium to high levels of abundance, or fishing/farming methods cause some damage to the environment.
YELLOW		Some problems exist with this species' status or catch/farming methods, or information is insufficient for evaluating.

To learn more about Blue Ocean Institute please visit www.blueocean.org