Restaurants Act

Leigh Habegger, executive director of Seafood Harvesters of America, and Andrew Taylor, Arlin Smith and Mike Wiley, the co-owners of Eventide, Hugo’s and The Honey Paw have co-written an article for the Press Herald advocating for passage of the Restaurants Act and funds to support the seafood industry.

The connection couldn’t be clearer: Without restaurants, many fishermen have nowhere to sell their catch. Without fishermen, many restaurants have nothing to offer. We’re proud to harvest and serve the best-managed, most sustainable seafood in the world, especially when it comes on a steamed bun or slurped down with a squeeze of lemon. By passing the RESTAURANTS Act and providing additional assistance to the commercial fishing industry, Congress would make sure fresh oysters, lobster tails and haddock filets continue to make it to consumers, returning hundreds of billions of dollars and millions of jobs in the process.

For more information on the challenges faced by restaurant during the pandemic visit the Independent Restaurant Coalition website.

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