The keynotes from climate scientist Ralph Keeling and biologist Stephen Mayfield on the impacts of climate change on the ocean were terrific – but it was Rob Ruiz, the executive chef of The Land and Water Company who really stood out.
He talks here about how he traveled the world to observe local, sustainable sourcing and put what he learned to work in his Carlsbad restaurant. He credits the scientists at Scripps Institution of Oceanography for helping him select sustainable seafood for his menu and is proud to be recognized as a world leader for his commitment to ocean conservation. Clearly, he’s doing more than just talking the talk.
Watch Ruiz and the others as they engage with high school students in Blue Oceans, Sustainable Seafood, Humans and the Sea, the latest installment of STEAM Leadership Series.