By Dana Honn
Chef-owner of Carmo, Dana Honn, discusses adaptation in the restaurant industry as it relates to food supply in the Southeast region of Louisiana. Honn explains how coastal loss poses challenges to fishermen and restauranteurs alike, but just as communities adapt to everyday challenges associated with a changing landscape, the food supply chain must adapt to promote sustainable practices to increase the productivity and longevity of wetlands habitats.
Originally posted in Civil Eats