Barton Seaver

Culinary Institute of America at Greystone

BARTON SEAVER, '01, is the Director of the Healthy and Sustainable Food Program at the Center
for Health and the Global Environment at the Harvard 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 aim to highlight the important
connection between environmental resiliency and human health while ensuring the profitability
of local food producers. Complementary to his role at Harvard, the New England Aquarium
named Barton their first Sustainability Fellow in Residence to help relate the Aquarium’s
conservation messages with our dinner plates. As a National Geographic Fellow, Seaver has
worked with National Geographic’s Ocean Initiative to create the Seafood Decision Guide. The
guide 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.
Barton is also helping the State Department with their diplomacy abroad as a member of the
American Chef Corps. Barton published his first cookbook, For Cod and Country, in 2011. His
second cookbook, Where There’s Smoke, will be released in April 2013. (Boston, MA)