For a growing number of Valley chefs and food providers, going green means thinking about the big blue ocean.
They are part of a national effort to ensure seafood is caught in a way that maintains wild populations while limiting "bycatch" – fish and other sea life scooped up in nets or by trawlers, byproducts of the hunt.
"We're doing this in order to protect the ocean and ensure we can eat seafood for generations to come," said Greg LaPrad, chef at Phoenix's Quiessence.
The sustainable-seafood movement gained momentum over the past decade as environmental research studies revealed hazardous fishing practices such as sea-bottom trawlers, massive gillnets and dredgers.
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