Harney Sushi’s will print edible, water-based ink quick response (QR) codes on rice paper wafers and serve these codes on its sushi. The QR code will take customers to the National Oceanic and Atmospheric Administration’s FishWatch website, which will provide diners with information about the fish they’re consuming, sustainable species on Harney’s menu and the latest news coming from the sustainable seafood world. The initial launch will utilize just one code that will lead to the FishWatch homepage, but the program will eventually include species-specific codes.
Harney Sushi’s owners Dustin Summerville and Kirk Harrison, and executive chef Robert Ruiz, have been working closely with NOAA over the last several months at its Southwest Fisheries Science Center in La Jolla, Calif. to help establish better sustainability standards. The restaurant owners say Harney Sushi is among the first restaurants in the US to offer such edible technology.
Last week, Whole Foods, Trader Joe’s and other grocery retailers representing more than 2,000 stores across the US pledged to not sell genetically engineered seafood if it is approved by the Food and Drug Administration as the FDA conducts its final review of AquAdvantage Salmon, a genetically engineered Atlantic salmon.
In January, McDonald’s USA said it will become the first national restaurant chain to serve fish bearing the Marine Stewardship Council eco-label at all of its US locations.