Rob Ruiz is single-handedly making the seafood we consume in the United States more sustainable. The award-winning sushi chef spends his days and (late) nights running his new restaurant The Land and Water Company outside San Diego in Carlsbad, Calif., and in his “free time” he works with the National Oceanic and Atmospheric Administration, WWF and other leading international organizations to develop and promote initiatives — such as edible QR codes used to track where fish come from — aimed at making the seafood industry more reputable and sustainable. Ensia recently caught up with Ruiz for an early morning conversation from his home base in Southern California.