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Seafood

San Jose State

Sourcing Seafood

Sustainably

ustainability is an important part of the dining
Sculture at San Jose State University in California.
It is also the hope of Spartan Shops, the campus entity
that operates dining services, that students continue to
practice sustainability after they leave campus.
“Educating the population on campus is really im-
portant, because while we want them to be sustainable
on campus, we want them to be sustainable off campus
as well because it is a lifestyle,” said Kristen Wonder,
sustainability coordinator with Spartan Shops.
One way the school is advancing the sustainable
message is through the seafood it serves. “The seafood

have really great info online.”
One supplier that uses sourcing guidelines of the
Monterey Bay Aquarium Seafood Watch program is
Wild Planet Foods. “In our delis, tuna sandwiches are
popular; and the tuna served in all of the delis on cam-
pus is from Wild Planet,” she said. “We really support

that we serve is very sustainable,” she said. “We are
all very conscious of the seafood industry. It is always
important for us to have sustainable seafood on campus
for what we do serve.”
As a student at SJSU before taking her current posi-
tion, Wonder did extensive study on the seafood industry
and its practices. The school uses a number of standards
when deciding what types of seafood it will serve. “We
look at the Monterey Bay Aquarium Seafood Watch list
for best choices. We try to avoid anything that is on
the avoid list. We also look for certifications from the
Marine Stewardship Council (MSC) for seafood. They

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