SUSTAINABILITY NEVER TASTED THIS GOOD.

A new entry has burst ashore in the fiercely competitive street food movement in Orange County, California. SlapFish is a brave new  gourmet mobile food concept whose focus is sustainable seafood – fresh, delicious, creatively engineered, classic American comfort  seafood, prepared with locally grown ingredients, crafted with simple, natural flavors and delightfully served with a smack of  gourmet irreverence.

The SlapFish gourmet mobile food operation has skillfully met the demand of an underserved seafood loving market in Southern California by offering an original menu of value-priced sustainable seafood that’s artfully served from the window of a modern seafood shack on four wheels.

With stylishly appetizing signature items like the Lobsticle (lobster tail on a skewer),  Shrimp Pops (shrimp and pepperoni in a pastry roll), Tower of Tuna sandwich, and Lobster Grinder, SlapFish is delivering on its promise as Masters of Sustainable Seafood – all its fish and shellfish are sourced from well-managed, family-run suppliers of sustainable seafood. Its menus are reviewed by a team of experts and scientists in conservation and marine biology at the Aquarium of the Pacific’s sustainable seafood program, Seafood for the Future. And SlapFish uses FishWatch, an authority on marine fisheries science, conservation and management, and the World Wildlife Foundation.

Thanks to Science Creative, SlapFish has a powerful brand to complement its compelling value proposition and smart-alecky gestalt – a fresh iconic logo, a tagline that conveys the sustainable message (Ridiculously Fresh. Refreshingly Responsible.) and plenty of not-so-subtle messaging (Slap Some Fresh In Your Face), all served up in a clean, SoCal-inspired truck design and a socially active website that are demonstrating how tasty fresh sustainable seafood can be.

In just its first month of operation, SlapFish has already exceeded expectations by quickly becoming a sought-after, highly popular gourmet food truck at each venue and rapidly building a community of hungry  fans,  followers and evangelists on Facebook and Twitter.

Smart Brands Think “Sustainability”

From June 7 – 10, 2011 Science Creative will be attending the Sustainable Brands ’11 conference because we understand the vital importance of conducting business in ways that are smart, efficient and always focused on the long-term benefits rather than the usual short-term financial gains.

We’re proud that our partners such as Higher Ground Roasters and Seafood For The Future are two prime examples of environmentally responsible and socially conscious companies that view the future with endless possibilities especially when tied to ethical consumerism and sustainable practices. We look forward to reporting on the latest from the SB ’11 conference in June.

Rethink Sustainability

The folks at Bioengineering Group created a pretty cool video that we think neatly sums up Sustainability.

When Chowder Goes Rogue.

The first annual Best of the West Chowderfest is a celebration of the best sustainable seafood chowder            that the West Coast has ever tasted  and the most adventurous cooking challenge So-Cal has ever experienced. The chowderfest is the ultimate culinary showdown where the best chefs in the Southland dive deep into uncharted waters of cooking creativity to redefine chowder So-Cal style.

The festival is part of the 7^th Annual Sustainable Seafood Day presented by Seafood for the Future and takes place on Saturday, March 12^th at the Aquarium of the Pacific in Long Beach, CA.