Barton Seaver

Barton Seaver

Barton Seaver '01 is Director of the Healthy and Sustainable Food Program at the Center for Health and the Global Environment at Harvard T. H. Chan School of Public Health where he is working to restore our relationship with the ocean, the land, and with each other—through dinner. His work is unified by the belief that food is a crucial way for us to connect with the ecosystems, people, and cultures of our world. His projects will highlight the important connection between environmental resiliency and human health, while ensuring the profitability of local food producers. Complimentary to his role at Harvard, the New England Aquarium named Mr. Seaver their first Sustainability Fellow in Residence to help relate the aquarium’s conservation messages to dinner plates. As a National Geographic Fellow, he has worked with National Geographic’s Ocean Initiative to create the Seafood Decision Guide that compiles sustainability, omega-3, and mercury data in an interactive manner to help consumers make seafood choices that are best for both personal and environmental health. Mr. Seaver is also helping the State Department with their diplomacy abroad as a member of the American Chef Corps. He published his first cookbook, For Cod and Country, in 2011. His second cookbook, Where There’s Smoke, will be released in April 2013. (Cambridge, MA)