Skidmore College Dining Services named “Best Choice Restaurant” by Monterey Bay Aquarium Seafood Watch
Skidmore College Dining Services has been named a “Best Choice Restaurant,” by the Monterey Bay Aquarium’s Seafood Watch, becoming the first collegiate dining program in the country to join the Best Choice Restaurant Program and be recognized for its commitment to sourcing and serving sustainable seafood.
The recognition reflects Skidmore’s ongoing commitment to responsible action toward environmental sustainability and climate stewardship.
“Skidmore aims to lead by doing,” said Tarah Rowse, director of sustainability and environmental initiatives. “We are demonstrating our leadership and legitimately advancing our sustainability performance. We hope our efforts to be change agents ourselves can inspire others, within and beyond higher education, to support and accelerate a transition to a just and sustainable world.”
Through this partnership, Seafood Watch will guide sustainable sourcing efforts and work with Dining leadership to improve purchasing practices and ensure vendors meet responsible standards. Skidmore will label qualifying menu items with the Seafood Watch “Best Choice” mark to identify dishes that meet the program’s highest sustainability standards.
“When we choose sustainable seafood, we’re protecting the ocean and people who depend on it. Ordering a Best Choice marked item on the menu is an easy, delicious way to help protect the ocean and support environmentally conscious restaurants,” says Monterey Bay Aquarium’s Vice President of Global Ocean Conservation, Jennifer Dianto Kemmerly. “The Best Choice Restaurant Program will have tremendous impact because chefs and restaurateurs create culinary experiences that shape diners’ food tastes and their cooking at home, driving demand for sustainable products beyond commercial kitchens.”
Aligning with Foundation Five of Skidmore’s Strategic Plan, the program supports the College’s commitment to sustainable food practices, climate action, waste reduction, and environmental stewardship.
“Sustainability is not a single initiative for us — it’s embedded in how we think about menus, vendors, and student engagement,” said Michael Hinrichs, executive chef of Skidmore Dining. “This recognition reflects years of intentional work around sourcing, education, and culinary standards.”
Beyond sourcing, the partnership advances the College’s goal of building sustainability literacy. In collaboration with the Office of Sustainability, Dining Services will engage students, faculty, and staff with educational material, including pocket guides, that empower students, faculty, and staff to make informed seafood choices.
By earning this designation, Skidmore joins a select group of respected organizations and food industry leaders, including establishments such as The Market Place in Asheville, N.C., and restaurants at Four Seasons properties.
“Colleges have a unique opportunity to influence food culture at scale, and this designation affirms that institutional dining can lead to responsible, value-driven purchasing,” said Hinrichs.