Smart Catch | Advancing Sustainable Seafood with Where Food Comes From

As a longtime Smart Catch Leader and member of the program’s Board of Advisors, I’ve had the privilege of helping shape how chefs and restaurants source sustainable seafood—not just as a culinary priority, but as a moral and environmental responsibility.

Originally developed by the James Beard Foundation, Smart Catch has since found a new home with Where Food Comes From—an organization committed to advancing transparency and traceability across our entire food system.

Through Smart Catch, I’ve worked closely with both JBF and WFCF to support a chef-led education model that empowers restaurants to:

• Audit and improve their seafood sourcing practices

• Prioritize traceability, seasonality, and ecosystem health

• Support science-based aquaculture

• Promote species diversity and reduce pressure on overfished stocks

My own restaurants—including Preux & Proper and Joyce Soul & Sea in Los Angeles—have used Smart Catch as a framework for buying better, telling our sourcing stories with integrity, and supporting producers who care as much about ocean health as we do.

One of the program’s greatest strengths is its chef-to-chef structure: real conversations, shared learning, and honest feedback. I’ve seen firsthand how this community has helped shift kitchen culture toward greater awareness and accountability when it comes to seafood.

As the program evolves under the leadership of Where Food Comes From, I’m excited to see Smart Catch continue to grow—reaching more chefs, more diners, and more communities ready to stand up for sustainable seafood and healthy oceans.