The Google Culinary team on a visit with fishermen in Half Moon Bay, Calif.—Quentin and I are the second and third from the left, in black.
We tend to think on a massive scale at Google—whether it’s how to deliver instant search results around the globe or help thousands of small businesses get online—but when it comes to feeding our employees at work and at home, it really comes down to a local touch. Knowing where our seafood, meat and produce come from, as well as knowing how they’re raised, farmed or harvested, makes all the difference in the on-the-ground work of sustainability. We see many bright spots ahead for our Community Supported Agriculture and Fishery programs, such as expansion to other offices and adding a grass-fed beef and pasture-raised poultry program. It’s exciting to work someplace where we can think big and local.
We know of two CSFs in the Bay Area. The Half Moon Bay Fishermen’s Association supplies only Google at the moment, but will soon add public drop-off sites—keep posted by visiting Farmigo.com. The other is CSea out of Bodega Bay. If you live elsewhere, we hope you’ll consider stepping up to create one in your area.
And even if you don’t live near the ocean or have direct access to fresh-caught seafood, the choices you make about what fish to purchase or order in restaurants can make a real difference. You may want to consider following the guidelines that we used for our Google Green Seafood policy: Whenever possible, purchase species caught locally and in-season, by small, independent fisher-families, using environmentally-responsible methods. We think it’s important to be responsive to the fluctuations of catch too, and source from fisheries that enforce catch limits or are guided by ecosystem-based management programs. As for us, we’ll continue to research and source responsibly managed farmed seafood, and always keep transparency and Googler health at the center of our program.
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