Border Grill Truck | Sustainability



	Border Grill Truck Chef/Owners Mary Sue Milliken and Susan Feniger have always been champions of the environment and in recent years have stepped up their efforts with a host of environmentally-friendly policies at their restaurants, and now on their truck. Border Grill Truck uses organic long-grain rice and beans. We use seasonal, locally grown ingredients whenever possible.
	Border Grill Truck serves only sustainable seafood, as part of the Monterey Bay Aquarium Seafood Watch Program. It’s our mission to make lesser known, delicious, sustainable seafood like Arctic char, black cod, and hoki as appealing as perennial favorites like salmon. Border Grill Truck does not serve tuna or swordfish because of high mercury content, working with Oceana, a leading international conservation organization, in their Stop Seafood Contamination campaign. Oceana aims to reduce the amount of mercury released into the environment, as well as educate the public about the risks of consuming fish with high mercury levels. Border Grill Truck does not serve Canadian seafood as part of the Humane Society’s Protect Seals campaign. We took a pledge to boycott Canadian seafood products until Canada ends its commercial seal hunt.