UCLA expands sustainable seafood options

Dining halls at the University of California at Los Angeles have begun serving more sustainable seafood dishes, reports the Daily Bruin, the university's student newspaper.

Officials say the change aims to provide healthier choices for students and to help the school reach its goal of sustainably sourcing at least 20% of its food by 2020. The additional seafood has been served in place of red meat, a shift that many students said they didn’t notice.

The fish is sourced from two local fisheries and follows the Monterey Bay Aquarium Seafood Watch’s guidelines for sustainable seafood. The university’s chefs are also trying to use trash fish—varieties of fish that are typically overlooked by consumers but are fit for consuming—in dishes.

Read the full story at dailybruin.com.