How do We Define Local?
Tulane Hospitality prioritizes Louisiana-sourced ingredients grown, harvested, raised, produced, or manufactured within 250 miles of campus. Local sourcing allows us to support the local economy and preserve the rich food culture of south Louisiana.
Supporting Sustainable Gulf Seafood
In partnership with the Audubon Nature Institute's GULF program, Tulane Hospitality sources shrimp exclusively from the Gulf of Mexico. Formed in 2012, Gulf United For Lasting Fisheries (GULF) is the sustainable seafood program of Audubon Nature Institute in New Orleans, Louisiana. GULF works directly with members of the seafood industry at all levels, from boat to docks and processors to chefs and restaurants, to ensure that current sustainability standards are being communicated, practiced, and met, and that members of the industry have access to clear, up-to-date sustainability education – promoting and celebrating responsibly harvested Gulf seafood and helping members of the industry work towards greater sustainability and environmental stewardship. 
Want to Learn More?
Contact Emily Slazer, slazer-emily@aramark.com
