Casting a sustainable net: Skidmore is the first college named a Seafood Watch Best Choice Restaurant

Peruse Skidmore College’s Murray-Aikins Dining Hall and you might find orange ginger salmon, shrimp farfalle, or pan-roasted cod — delicious dishes that also reflect the College’s deep commitment to sustainability. 

That commitment has earned Skidmore national recognition: Monterey Bay Aquarium’s Seafood Watch, a global leader in the sustainable seafood movement, has named Skidmore Dining Services a “Best Choice Restaurant,” becoming the first collegiate dining program in the country to join the Best Choice Restaurant Program and be recognized for its commitment to sourcing and serving sustainable seafood. 

Skidmore joins a select group of respected organizations and food industry leaders, including establishments such as The Market Place in Asheville, N.C., and restaurants at Four Seasons properties.

And Skidmore students confirm that Murray-Aikins offers no ordinary college dining experience. Think Hudson Valley steelhead trout with blood orange shallot butter on a bed of coconut jasmine rice. Imagine build-your-own salmon poke bowls with fresh, responsibly sourced ingredients — global flavors, seasonal creativity, and menus that never cease to dazzle. 

With award-winning chefs and outstanding desserts, there’s no denying that “D-Hall” is all the rage. 

But what truly distinguishes Skidmore Dining Services isn’t just bold flavor; it’s how Creative Thought Matters infuses the College's approach to sustainable dining. 

Sustainability is not a single initiative for us — it’s embedded in how we think about menus, vendors, and student engagement. This recognition reflects years of intentional work around sourcing, education, and culinary standards.” 

Michael Hinrichs

Executive chef of Skidmore Dining Services.

Seafood Watch partners with Skidmore Dining Services to guide sourcing practices and ensure vendors meet rigorous sustainability standards.

Marked as “Best Choice,” these dishes are caught or farmed in ways that support healthy ecosystems, minimize environmental impact, and ensure thriving oceans for generations to come.

“When we choose sustainable seafood, we’re protecting the ocean and people who depend on it. Ordering a Best Choice marked item on the menu is an easy, delicious way to help protect the ocean and support environmentally conscious restaurants,” says Monterey Bay Aquarium’s Vice President of Global Ocean Conservation, Jennifer Dianto Kemmerly. “The Best Choice Restaurant Program will have tremendous impact because chefs and restaurateurs create culinary experiences that shape diners' food tastes and their cooking at home, driving demand for sustainable products beyond commercial kitchens.”

While some might see this as a potential limitation, Chef Hinrichs sees inspiration in dishes like Hudson Valley steelhead trout with blood orange shallot butter and coconut jasmine rice, made with fish sourced just over an hour from campus at Hudson Valley Fisheries — a best-in-class aquaculture operation with a Skidmore alum on its sales team.

“It pushes us to explore underutilized species, rethink preparations, and stay adaptable,” he says. “Constraints often lead to innovation, and this has encouraged our team to expand techniques and flavor profiles.”

Beyond seafood, Skidmore continues to earn national recognition for sustainability leadership, holding a STAR Silver rating and consistently ranking among the nation’s top green campuses. With a 42% waste diversion rate through zero-sort recycling and composting, Skidmore proves that exceptional taste and meaningful impact go hand in hand.

Skidmore’s commitment to sustainability extends beyond the menu and into campus infrastructure. Murray-Aikins Dining Hall uses geothermal energy for heating and cooling, helping reduce reliance on fossil fuels and advance a more sustainable future.

Skidmore aims to lead by doing. We are demonstrating our leadership and legitimately advancing our sustainability performance. We hope our efforts to be change agents ourselves can inspire others, within and beyond higher education, to support and accelerate a transition to a just and sustainable world.

Tarah Rowse

Director of sustainability and environmental initiatives

The Seafood Watch partnership also advances Skidmore’s efforts around climate action and sustainability literacy. Through educational workshops and pocket guides, Dining Services empowers students to make informed seafood choices.

For Chef Hinrichs, Skidmore Dining is defined by a community that cares — about what it serves, how it sources, and the impact it makes beyond campus. 

“What distinguishes Skidmore Dining is the combination of culinary ambition, operational discipline, and genuine care for the student experience,” he says. “We run a very agile program whose goal is to create menus for the community by the community and to bring a sense of place and community through food.”