Audubon Nature Institute’s Gulf United for Lasting Fisheries (G.U.L.F.) was founded in 2012 from the need for a home-grown champion who understands and can advocate on behalf of Gulf fisheries and industry. G.U.L.F. verifies that the natural marine resources of the Gulf of Mexico are fished responsibly, and recognizes the needs of the environment and the people who depend on that environment for their livelihood. Through our projects, we pledge to:
Being a trusted source of information is important to G.U.L.F., which is why communication is a cornerstone of our work. We know the discussion about sustainability goes beyond our borders, so we’re committed to connecting local, national and international voices for a broad consensus. At the same time, G.U.L.F. gives a voice to our fishing culture and economy, helping fishers and resource managers navigate environmental concerns and communicating the successes and resilience of our fisheries to audiences world-wide.
Though based in New Orleans, we have partners and contacts in all five states working together to promote and celebrate responsibly harvested Gulf seafood. By conforming to global best practices, we’re ensuring that Gulf seafood is recognized as world-class in both sustainability and quality.
With nearly 70% of seafood consumed in restaurants, these places of business are at the front line for how most people experience seafood. G.U.L.F.’s Restaurant Partnership Program aims to create a community of restaurants devoted to the use of local, sustainable Gulf seafood. G.U.L.F. has extensive support and marketing resources to help restaurants offer the most sustainable seafood options. From guidance on purchasing decisions, to educating staff, Audubon Nature Institute’s G.U.L.F. program helps restaurants become more sustainable while promoting their involvement along the way.
G.U.L.F. Provides Resources to Support Restaurants’ Sustainable Seafood Efforts Via:
G.U.L.F. Helps Promote Participating Restaurants via:
Audubon G.U.L.F. is proud to partner with ten highly renowned chefs who have played an integral role in the development of our Restaurant Partnership Program. This program is designed to promote the use of Gulf seafood in restaurants and educate other local chefs, restaurant staff, and patrons about seafood sustainability in the region. To create a program tailored for the unique nature of the foodservice industry, we formed the ten-member G.U.L.F. Chef Council. It is the role of the Council, chaired by Chef Tenney Flynn of GW Fins, to act as a voice for promoting local, sustainable seafood. G.U.L.F. regularly consults with the Council to ensure that our technical information is being translated in the most effective way for restaurants to communicate to their guests.
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