As an official James Beard Foundation “Smart Catch” restaurant, Preservation Kitchen in Bothell has committed to serving seafood fished or farmed through environmentally responsible practices and has reached the goal of 80 percent or more sustainability on back-to-back menu assessments.
“As a restaurant owner, I see many different actions that I can take to promote conservation and do my small part to help achieve the goal of creating an environment on Earth that promotes its natural beauty and protects the environment that nourishes life as we know it today,” Preservation Kitchen Managing Partner Susan Southwick said. “We do our best to recycle, to compost and to buy local. Buying from organic growers, ranchers and fishermen is an important part of our mission. I feel that ‘Smart Catch’ is a great tool to help Preservation Kitchen achieve our mission while educating the public.”
“Smart Catch” was originally created as a pilot program in Seattle by Paul G. Allen in 2015 as part of the philanthropist’s effort to make change on the water. The program is now part of the James Beard Foundation’s Impact Programs, which aim to establish a more sustainable food system through education, advocacy and thought leadership.
With more than 90 percent of the world’s fisheries either fully fished or overfished, the restaurant industry is taking steps to preserve marine life to assure stable fishing stocks and promote sustainable farmed options.
“When people go out to eat, they want an easy way to know whether the seafood they’re eating is sustainable,” Southwick said. “Preservation Kitchen proudly displays a ‘Smart Catch’ emblem in our window and in our restaurant telling consumers that we serve sustainable seafood. When diners support a ‘Smart Catch’ restaurant, they’re making better decisions that can drive positive change for life on the planet.”
Preservation Kitchen is located in Bothell’s historic Kayser Building, at 17121 Bothell Way N.E. For more information, visit preservationkitchen.com or call 425-408-1306.
This is taken from a Preservation Kitchen press release.