Miya's Sushi in New Haven, CT, has been our favorite restaurant for years, and for good reason. Miya's is a home away from home that produces award winning fusion sushi that places heaven on your tongue, while being the forefront of social and environmental sustainability. To aid in this, we produced a menu with graphic maps of the unique fish selection of Miya's for internal and external use.

The menu shows several important aspects of the entire fish life cycle that are hard to discover otherwise. It helps to sharpen the fish selection of Miya's, shows complete transparency to the customer, and is a fun map to explore. You can download the menu below.

Part of the menu's text:

"Congratulations for making the choice to help the environment. All of the seafood used in our menu is sustainable to the very best of our abilities.

We live In a world where over a billion people are malnourished, and the fact that delicious, nutritious fish such as anchovies, smelt and herring are reduced to fish feed is wasteful. Currently, over a third of wild caught fish is converted into fish feed for aquaculture. Farming carnivorous fish is an inefficient and impractical method of producing food for humans.

Eating bivalves, other animals that are lower on the marine food chain, herbivorous fish like catfish, tilapia and carp is a better approach to eating seafood.

On the following pages you can see a list of seafood that we work with when they are available, and their major impacts."

Tom Bosschaert
by Tom Bosschaert

7 december 2012

Clienten & Partners

  • miyas_logo_profile_logo.jpg

Project team

  • Tom Bosschaert


  • Ariana Bain

    Industrial and Urban Ecologist
    Except Integrated Sustainability

  • Eva Gladek

    Industrial Ecologist
    Except Integrated Sustainability