This food waste saying – Start Small and Finish It All  - was taught to my daughter when she was an outdoor education instructor between 2013 and 2014 in Occidental, Calif.

Chef Weiner introduces instructors to the complicated ideas of teaching greenhouse gases associated with food’s carbon footprint.

Seafood sustainability involves more than whether a fish species can survive the catch. Chef Adam Weiner begins to educate educators on the many aspects that make a seafood entrée truly sustainable.