Seaver returns to lecture on connecting conservation, health, hunger

SEAVER

SEAVER

The first time Barton Seaver was on the Amphitheater stage, it was 2012’s week on “Water Matters.” 

Then, he moderated a live-stream presentation with National Geographic Explorer-in-Residence Sylvia Earle, who was stationed 60 feet underwater on
NOAA’s Aquarius Reef Base near Key Largo,
Florida.

At 10:45 a.m. today, Seaver will again take the Amp stage — this time alone, to discuss hunger, human health and the environment from a marine
perspective.

“Marine conservation leads to net positive impacts,” Seaver said. “A lot of the lessons from the marine environment apply to other food systems. I use the oceans to elucidate our expectations of all food systems and how to use conservation to change human impacts in any area.”

Seaver, a National Geographic fellow, became the New England Aquarium’s first Sustainability Fellow-in-Residence in 2012. 

Since early 2013 he has served as the director of the Healthy and Sustainable Food Program
within the Center for Health and the Global Environment at Harvard University.

Seaver said he “pursued the National Geographic Society to do conservation through storytelling. It’s the most important way to engage people.” 

In his cookbooks, including For Cod and Country: Simple, Delicious, Sustainable Cooking, he tells stories through guides, case studies, recipes and photographs.

Seaver has worked in restaurants in Chicago and New York, on fishing boats and in small family-run hotel restaurants in Spain and Morocco. 

In 2005, he returned to his hometown of Washington, D.C. There, he worked in three restaurants before becoming chef-owner in 2007 of Hook, an upscale sustainable seafood emporium in Georgetown, and co-launching the more casual Tackle Box. 

He left both in 2008 and became the chef at Blue Ridge, a new restaurant in the Glover Park neighborhood of D.C. in 2009.

Since 2010, Seaver has hosted the web series Cook-Wise, which explores sustainability, community and environmental concerns as they relate to dinner — one of the world’s most common rituals. 

He was one of 80 chefs appointed in 2012 to the American Chef Corps, part of the U.S. State Department’s Diplomatic Culinary Partnership.