Grand Banks is a leading voice in the sustainable seafood movement. With efforts, led by executive chef Kerry Heffernan, Grand Banks actively engages in advocacy, fundraising, and sustainable practices.

We build our menu around wild caught, sustainable seafood and have led an industry-wide campaign against serving striped bass and other at risk species. As partners of Sustainable Seafood Week and The Billion Oyster Project, we focus both on building awareness and raising funds to preserve our waterways and the life they support.

Grand Banks sustainability efforts have been chronicled by The New York Times, Forbes, The Wall Street Journal, The New Yorker, and recognized with an invitation to ring the opening bell of the NASDAQ stock exchange.