audubon gulf united for lasting fisheries
Founded in 2012, Gulf United for Lasting Fisheries is the sustainable seafood program of Audubon Nature Institute in New Orleans, Louisiana.
Operating as a local partner to help Gulf of Mexico fisheries maintain and improve sustainability across the region, GULF gives a voice to the local fishing industry, helping fishers and resource managers navigate environmental concerns, and communicating the sustainability successes and resilience of Gulf fisheries to audiences world-wide.
GULF works directly with members of the seafood industry at all levels, from boat to docks and processors to chefs and restaurants, to ensure that current sustainability standards are being communicated, practiced, and met, and that members of the industry have access to clear, up-to-date sustainability education – promoting and celebrating responsibly harvested Gulf seafood, and helping members of the industry work towards greater sustainability and environmental stewardship
Historic Work
Fishery Improvement Projects (FIPs) are a way to verify the sustainability of a fishery while also addressing any potential gaps of challenges within the fishery. Over the last decade, GULF has worked on FIPs across the Gulf region.
As of April 2023, all Gulf States' shrimp FIPs have been moved to complete due the industry entering into sustainability certification assessment. This is a major achievement and GULF continues to assist the shrimp industry through the certification process.
From 2012 to 2023, GULF developed and managed the GSSI-recognized GULF Responsible Fisheries Management (RFM) Certification against which U.S. Gulf of Mexico fisheries could be assessed. As of May 2023, the Audubon GULF RFM has been integrated under the Certified Seafood Collaborative’s Responsible Fisheries Management (RFM) Certification Program to reflect the Responsible Fisheries Management Certification Program's scope extension to any US fisheries.
Current Initiatives
Sustainable Seafood Education and Outreach
Education is at the core of Audubon Nature Institute’s mission to Celebrate the Wonders of Nature, so outreach and education is one of GULF’s priorities.
Through industry engagement and consumer education, GULF strives to build a more stable and confident seafood industry and a community that is invested in their Gulf fisheries. Whether it’s engaging visitors at one of the facilities, presenting to local fishermen at a dock day, attending summits and exhibitions, or visiting students in the classroom, GULF is committed to bringing the world of sustainable seafood to the community in an exciting, tailored way that fits each individual’s needs.
Audubon GULF Restaurant Partnership Program and Chef Council
Restaurants play a key role in the U.S. seafood industry. Chefs and restaurants are an important part of the seafood supply chain and are on the front line of how many people experience seafood. The Audubon GULF Restaurant Partnership Program aims to create a community of restaurants devoted to the use of local, sustainable seafood and education about seafood sustainability in the region.
With over a decade of experience in sustainable seafood, GULF has extensive knowledge and resources to support restaurants as they strive to offer sustainable seafood options. From guidance on purchasing decisions, to educating your staff, GULF helps restaurants become more sustainable while promoting involvement along the way.
To ensure the Audubon GULF Restaurant Partnership Program is tailored for the unique nature of the foodservice industry, GULF partners with a group of highly renowned chefs who act as members of the GULF Chef Council. Composed of culinary leaders in the local restaurant community and chaired by Chef Ryan Prewitt of Pêche Seafood Grill, the Council plays an integral role in the development of our Restaurant Partnership Program, acting as a voice for the Program, and offering insight allowing a continual adaptation to the needs and wants of the local chefs and restaurants in our community.
You can learn more about GULF's work, our Restaurant Partnership Program, and how you can get involved in seafood sustainability by clicking the logo above, visiting us at the many community events we participate in, following our social media, or contacting us directly at rkimmel@auduboninstitute.org
The Coalition to Restore Coastal Louisiana (CRCL) is a nonprofit organization whose mission is to unite people in action to achieve a thriving, sustainable Louisiana coast for all.
CRCL was Louisiana’s first statewide nonprofit organization dedicated to coastal restoration. CRCL was established in 1988 by a small group of visionaries who saw the importance of the land loss issue before it was widely recognized by the public. The group was composed of a diverse set of interests including lawyers, scientists, anglers and members of the faith-based community.
CRCL established the Oyster Shell Recycling Program (OSRP) in 2014 to keep shell out of landfills and slow coastal land loss. In partnership with New Orleans-area restaurants and our legion of volunteers, we collect oyster shells to restore reefs that help protect Louisiana’s eroding coastline. Since starting the program in 2014, we have recycled more than 14 million pounds of shell and protected over 8,000 feet of shoreline along the coast with the help of 2,000+ volunteers. Once you shuck ’em, don’t just chuck ’em!
Why recycle oyster shells?
Oysters are an incredible natural resource! Living oysters and oyster reefs help improve water quality, provide fishing habitat, support the local economy and help protect shoreline by breaking up wave energy.
100% of our shell is returned to Louisiana waters. Our reefs reduce shoreline erosion by as much as 50% and help protect irreplaceable sites of cultural heritage.
What about the oysters I eat at home? You can still recycle your oyster shells at one of our four Public Shell Drop-Off Locations
The Green Project - Monday, Wednesday, and Saturday 9am-5pm - 2831 Marais Street New Orleans, LA 70117
Glass Half Full - Monday & Wednesday 9am-5:30pm, Saturday 9am-4pm - 3935 Louisa Street New Orleans, LA 70126
Audubon Clubhouse Cafe - Wednesdays 4pm-5:30pm - 6500 Magazine Street New Orleans, LA 70118
CRCL’s Restoration HQ - 7 Days a Week 24/7 - 6207 E St Bernard Hwy, Violet, LA 70092
coalition to restore coastal louisiana
For more information about the Oyster Shell Recycling Program (OSRP), click the CRCL logo above or contact the OSRP team at Oysters@crcl.org .
Interested in becoming a restaurant partner? Visit our website to fill out a virtual form and we will reach out to you!
eat local nola
Eat Local NOLA is a campaign aimed at promoting local food and supporting local farmers and producers in New Orleans. Eat Local NOLA works to educate consumers about the benefits of eating local, connect them with local food resources, and advocate for policies that support the local food system.
Eat Local NOLA celebrates local food and beverages through workshops, bike tours, cocktail competitions, farm tours, and lecture panels throughout the year.
History
Eat Local NOLA began as the Eat Local Challenge in 2010 as part of the locavore movement. The Eat Local Challenge was held during the month of June every year and featured a jam-packed 30 days of events, workshops, and deals celebrating local food.
In 2017, the Eat Local Challenge was adopted by the New Orleans Food Policy Action Council (“NOLA FPAC”, formerly Advisory Committee), a nonprofit working to shape public food and agriculture policy at local, state and federal levels.
The work of New Orleans Food Policy Action Council (NOLA FPAC) takes place in core programming (Farm to ECE, Eat Local, Emergency Food Disaster Preparation and Management) and in working groups (Food Access and Education, Seafood, Food Production and Business Development (linked).
After many years of including seafood in the Food Production Working Group, FPAC recognized the unique challenges and needs of fishers and understandings of the seafood industry. Today the Seafood Working Group is represented by 20+ partner organizations and members and is working to help this unique food way thrive in Louisiana.
Due to pandemic restrictions and social changes in 2020, the Eat Local Challenge shifted to focus on supporting local restaurants and growers/producers throughout the year. After considering food access as such a challenge, Eat Local NOLA became the new identity of the Eat Local Challenge.
In June of 2023, New Orleans City Councilmember Lesli Harris of District B championed Resolution 23-244 recognizing June as Eat Local Month.
Get in touch
Follow @eatlocalnola for daily dish shares, local food tips, new openings, workshops, events and more!
