Sustainability Through the Seafood Business

By Lisa Elbert | Antoinette Bruno

By

Lisa Elbert
Antoinette Bruno
Cooked Crab for Sale at Bevi Seafood Co.
Cooked Crab for Sale at Bevi Seafood Co.

“We’re trying to sustain a culture that could, in theory, go away,” says Rising Star Chef Justin LeBlanc. With both locations of his Bevi Seafood Co., LeBlanc took the existing infrastructure of waning seafood markets and converted each into a restaurant/seafood market/crawfish supplier. Supplementing the retail side of the business with a cafe means product is always fresh, he can support more fishermen and farmers, and LeBlanc can turn a profit. “Places that don’t have a foodservice component fold,” he says. “But grocery stores bastardize the city, and there are some things that should stay the way they are.” Namely, knowing your fishmonger and having access to fresh, local seafood. 

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