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Edible QR Codes Make Sustainable Sushi Fun and Convenient

Guests at the upscale Harney Sushi in San Diego now get a little something extra with their fresh tuna and crab rolls: edible QR (quick response) codes. When scanned with a smart phone or tablet, the codes take users to the NOAA (National Oceanic and Atmospheric Administration) FishWatch website, where they can learn about the sustainability of the seafood they are consuming. Harney Sushi’s owners, Dustin Summerville and Kirk Harrison, and Executive Chef Robert Ruiz have been working with a number of fishery stakeholders and NOAA scientists at the agency’s Southwest Fisheries Science Center in nearby La Jolla, California, to develop a local economy and culture of sustainable seafood.

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