Sustainability at Seasons 52: Tough Choices for a Tastier Tomorrow

Dec 09, 2015, 14:52 ET from Seasons 52

ORLANDO, Fla., Dec. 9, 2015 /PRNewswire/ -- On November 23, 2015, Seasons 52 announced a continued partnership with The Nantucket Bay Scallop Trading Company, a fourth generation family of local fishermen and an artisanal fishery, to bring fresh, sustainably sourced scallops to the tables of Seasons 52 restaurants. The promise of sustainability included the understanding that the scallop fishery around Cape Cod is carefully monitored to ensure the scallop stocks are properly managed for the long term.

Unfortunately, extremely cold conditions last winter in New England caused the stock of juvenile "seed" scallops to grow more slowly than usual. Local shellfish constables, who are charged with managing the fishing areas, have found unacceptably large numbers of these young scallops in the test hauls and have decided to close most of the main fishing areas in Nantucket and Martha's Vineyard to protect the scallop resource for the future.  Instead of sourcing scallops elsewhere, Seasons 52 has made the difficult choice to remove the item from the menu.

"The reality is that nature is in control," explained Seasons 52 Executive Chef, Jim Messinger. "I grew up in Easton, Massachusetts, near the Cape and have seen firsthand how the weather can ruin an entire fishing season. It's disappointing we won't be able to offer fresh Nantucket Bay Scallops in the restaurant this year, but protecting the resource over time is more important."

Although Seasons 52 was greatly looking forward to providing this feature dish to guests, the restaurant wants to instead use this challenge as a learning opportunity. The closing of the scallop fishing areas is an example of how sustainability works; sacrifices are made in order to reap benefits over time. Seasons 52 supports the decision to maintain the sustainability of this unique scallop resource and looks forward to future harvests. 

Seasons 52 is working to use natural resources even more efficiently in their operations and is contributing to an overarching commitment to reduce per-restaurant energy and water usage. Efforts like the restaurant's "Water Upon Request" initiative – the practice of serving water to guests who ask instead of immediately to the whole table – has helped to reduce water usage by nearly 25% since 2008. To find out more about what's good now at Seasons 52, please visit

About Seasons 52:

Seasons 52 is a fresh grill and wine bar that offers a seasonally changing menu inspired by the appeal of a local farmer's market. Seasons sources ingredients at their peak of freshness and uses rustic cooking techniques, like brick-oven roasting and open-fire grilling over oak and mesquite wood to bring out the natural flavors of food. The menu is paired with an ever-changing international collection of more than 100 wines, with 52 available by the glass, along with exceptional signature handcrafted cocktails. 

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SOURCE Seasons 52