Casson Trenor, MIIS alum, Greenpeace employee, author of Sustainable Sushi, and co-founder of a sushi bar, recently told CNN viewers how to apply the “4 S” rule to selecting sustainable sushi.
Casson Trenor, MIIS alum, Greenpeace employee, author of Sustainable Sushi, and co-founder of a sushi bar, recently told CNN viewers how to apply the “4 S” rule to selecting sustainable sushi.
Tags: GSIPM
This entry was posted on Wednesday, May 12th, 2010 and is filed under Alumni Relations, Sustainability. You can follow any responses to this entry through RSS 2.0. You can leave a response, or trackback from your own site.
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