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Bun Lai is an Asian American chef who was born in Hong Kong in 1971. He is a leader in the sustainable food movement.〔"http://ecosalon.com/11-influential-eco-chefs/"〕〔"http://grist.org/food/this-is-what-a-more-sustainable-american-food-system-looks-like/"〕 His family restaurant, Miya's in New Haven, Connecticut, is the first sustainable sushi restaurant in the world.〔"http://www.harvarddesignmagazine.org/issues/39/why-fight-them-when-we-can-eat-them"〕〔"http://blog.shermanstravel.com/2015/6-restaurants-in-new-haven-where-food-meets-culture/"〕 His mother is the founder of Miya's and his father is a Cambridge and Yale University-educated scientist and surgeon.〔"http://grist.org/food/why-connecticut-is-doing-sushi-right/〕〔"http://onlinelibrary.wiley.com/doi/10.1111/j.1471-4159.1982.tb04735.x/abstract"〕 Bun Lai and Miya's has been featured wide range of publications including National Geographic,〔"http://theplate.nationalgeographic.com/2015/06/23/lionfish-and-friends-how-chefs-tackle-invasive-fish/"〕 Time Magazine,〔"http://time.com/3921573/sushi-fish-sashimi/"〕 The New York Times,〔"http://tmagazine.blogs.nytimes.com/2011/05/12/safer-sushi/?_r=0"〕 Prevention Magazine,〔"http://www.prevention.com/food/healthy-eating-tips/sustainable-sushi-chef-bun-lai-serves-invasive-species-miyas"〕 Eating Well Magazine,〔"http://www.eatingwell.com/food_news_origins/green_sustainable/sushi_master_bun_lais_sushi_recipes_for_the_future"〕 Outside Magazine,〔"http://www.outsideonline.com/1748691/outside-magazine-apr-2014"〕 Scientific American Magazine,〔"http://www.scientificamerican.com/article/invasive-species-menu-of-a-world-class-chef/"〕 The Atlantic,〔"http://www.theatlantic.com/national/archive/2013/07/have-you-ever-tried-to-eat-a-feral-pig/277666/"〕 Food and Wine Magazine,〔"http://www.foodandwine.com/articles/sustainable-seafood-the-good-news"〕 and The New Yorker.〔"http://www.newyorker.com/magazine/2012/12/10/alien-entrees"〕 ==Career== In 2005, Bun Lai began to aggressively remove environmentally destructively caught or farmed seafood from the menu at Miya's. Bun Lai is credited as the first chef in the world to implement a sustainable seafood paradigm to the cuisine of sushi.〔"https://www.worldwildlife.org/pages/speakers--3"〕〔"http://www.thebetterfish.com/barra-blog/meet-the-founder-of-the-worlds-first-sustainable-sushi-restaurant"〕〔"http://www.jetsetextra.com/life-style/jetsetting-with/jetsetting-with-miyas-sushi-chef-bun-lai"〕〔"http://www.harvarddesignmagazine.org/issues/39/why-fight-them-when-we-can-eat-them"〕 The sweet potato sushi roll, which Bun Lai created in 1995 at Miya's, is the California Roll of plant-based sushi. Today it can be found on sushi menus throughout the country.〔"https://www.worldwildlife.org/videos/cancer-to-climate-change-sushi-that-addresses-the-problem-of-modern-eating"〕〔"https://omnomct.wordpress.com/2012/11/12/ocean-to-table-sushi-that-is-seriously-out-of-this-world-miyas-sushi-new-haven-ct/"〕 The use of brown rice —instead of white rice—and other whole grains for sushi, is also a Bun Lai innovation, which today is emulated throughout the world of sushi.〔"http://www.huffingtonpost.com/2010/10/25/greatest-person-of-the-da_n_773584.html"〕〔"http://www.eatingwell.com/food_news_origins/green_sustainable/sushi_master_bun_lais_sushi_recipes_for_the_future"〕 In 2006, Bun Lai created the world's first invasive species menu. The menu featured locally caught invasive species such as Asian shore crabs and European green crabs. The invasive species menu was created in order to take pressure off of popular over-fished species by utilizing ones, instead, that are abundant but ecologically destructive.〔"http://www.scientificamerican.com/article/invasive-species-menu-of-a-world-class-chef/"〕〔"http://www.prevention.com/food/healthy-eating-tips/sustainable-sushi-chef-bun-lai-serves-invasive-species-miyas"〕〔"http://www.outsideonline.com/1922351/invasivores-dilemma"〕〔"http://www.fsrmagazine.com/community/one-restaurants-deadliest-catch"〕 Bun Lai is on the Council of Directors for the True Health Coalition/GLIMMER which was founded by Dr. David Katz (Director Yale University Prevention Research Center) and Dan Buettner (Director Blue Zones Project).〔" http://glimmerinitiative.org/resources/True%20Health%20Coalition%20Council%20of%20Directors.pdf"〕 Bun Lai is the former Director of Nutrition for a non-for-profit that serves low income diabetics.〔"http://yaledailynews.com/blog/2014/04/04/new-haven-farms-triples-capacity/"〕 Bun Lai has authored papers which were published in Scientific American Magazine and Harvard University Design Magazine.〔"http://www.scientificamerican.com/article/invasive-species-menu-of-a-world-class-chef/"〕〔"http://www.harvarddesignmagazine.org/issues/39/why-fight-them-when-we-can-eat-them"〕 He is a sought after educator who has spoken as a keynote for organizations such as The American Fisheries Society〔"http://www.connecticutmag.com/Blogs/Cafe-Connecticut/October-2011/Chef-Bun-Makes-Waves/"〕 and the World Wildlife Fund at the National Geographic Society.〔"https://www.worldwildlife.org/videos/cancer-to-climate-change-sushi-that-addresses-the-problem-of-modern-eating"〕 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Bun Lai」の詳細全文を読む スポンサード リンク
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