Sea State Recap: Eating with the Sea

While the Gulf of Maine is warming faster than many of the world’s oceans, its productivity is driven by a unique combination of factors beyond its temperature — global currents, the shape of the ocean floor, and more — that create a dynamic and resilient environment. This complexity could be the key to its ability to withstand climate change. Similarly, the coastal communities along its shores have demonstrated remarkable resilience, adapting to change and overcoming challenges with determination.

This year's Sea State Series launched on October 23 with drinks provided by beer sponsor Allagash Brewing Company. The first installment, “Eating with the Sea”, coincided with National Seafood Month and featured insights from GMRI Sustainable Seafood Director Kyle Foley and co-founder of Luke’s Lobster Ben Conniff.

“The Gulf of Maine is warming three times faster than the global average, which puts the region on the frontlines of many emerging climate challenges,” began GMRI Chief Scientific Officer, Janet Duffy-Anderson, who was the emcee for the night. “But at the same time, this presents opportunities for us to lead the way when it comes to developing and delivering solutions to global ocean challenges.”

Allagash Brewing Company's Environmental Sustainability Manager Zoe Malia described the brewery’s commitment to environmental sustainability and why they are supporting the series. “Understanding what's happening in the Gulf of Maine and how it's going to impact us in the future is absolutely critical,” she explained. “The conversations that we're going to have tonight and throughout this sea state series are just incredibly important.”

Kyle Foley opened the session by outlining how our approach to climate resilience combines ecosystem health and a robust blue economy. “Sustainable seafood has a ton of potential in this regard," she said.

Foley explained that Gulf of Maine seafood supports a more sustainable and equitable food system, offering options with a lower environmental impact than conventional proteins like beef. In addition, seafood is rich in omega-3s and essential nutrients, making it a healthy and sustainable choice.

Foley also underscored the importance of responsible fishing practices. She pointed to initiatives like our Gulf of Maine Responsibly Harvested label, which verifies seafood that meets rigorous criteria around environmentally responsible harvest. This label helps consumers identify products that support both the environment and the local fishing industry. “Supporting local, sustainable seafood benefits not just the environment but also our communities,” she said, stressing that by choosing responsibly harvested Gulf of Maine seafood, consumers can actively participate in a system that supports resilient ecosystems and livelihoods. “If you eat more seafood in general and choose a wider variety, that gives the seafood industry a lot more opportunity to adapt in a changing climate.”

Representing Luke’s Lobster, Ben Conniff echoed Kyle’s passion for local seafood, and provided a vision of sustainability in action. “Luke’s is a certified B Corp,” he explained, “and we believe the purpose of companies is not just to enrich shareholders but to benefit communities and the environment.” Conniff described the commitment of Luke's Lobster to a triple bottom line — where profit, environmental impact, and community welfare are all weighted equally — and how their work with GMRI and other local partners helps them embed sustainability into their operations, ensuring that every lobster roll they sell aligns with both community values and environmental responsibility.

To reduce emissions, Luke’s Lobster is working to launch Maine’s first hybrid electric lobster boat in a trial program. “We’re going to make a massive dent in our carbon footprint,” he said, adding that if successful, this innovation could set a precedent for other fisheries nationwide.

Conniff highlighted that two-thirds of the carbon emissions in the lobster industry come from diesel-powered boats, making the switch to hybrid-electric technology a game-changer. The new boat will hit the water next year, provided Luke's and their partners meet their philanthropic fundraising goal to support the trial, marking a significant step in the transition to renewable energy within the industry.

Beyond reducing emissions from boat fuel, Conniff described efforts to upcycle the often-wasted parts of lobsters. Historically, over half of a lobster’s weight goes unused, yet he sees this as an opportunity. “We can crush the shells, dry them, and turn them into fertilizer or even extract chitosan for uses in biodegradable plastic and nutraceuticals.”

He also mentioned the potential for other valuable uses, such as skin-care products, like the work being done by local Maine company Marin Skincare, which has developed an eczema treatment using proteins derived from lobster hemolymph.

This holistic approach can help Maine’s coastal communities thrive economically alongside sustainable practices.

Foley and Conniff noted that sustainability in Maine’s seafood industry is not just about the environment but also about ensuring equity and inclusion. Currently, lobster fishing is often limited to those with generational ties to the industry, creating a barrier for individuals without those traditional connections to enter the field. Simultaneously, the lobster industry is facing workforce challenges and a need for people interested in working on the water. Luke’s Lobster has taken steps to address this by launching the Lift All Boats project, which provides high school students, particularly those from immigrant and marginalized communities, the resources and mentorship necessary to pursue a career in lobstering. By providing hands-on training, access to equipment, and support navigating licensing processes, the program aims to make Maine’s most iconic industry more accessible and resilient.

“Every study on business success shows that diversity creates resilience, and we believe it will do the same for the lobster industry,” said Conniff. He expressed optimism that by cultivating a diverse and inclusive workforce, the Maine seafood industry will be better equipped to adapt to the challenges of climate change and evolving market demands.

As the event concluded, both speakers asked the audience to take action themselves. Foley urged consumers to “ask for local seafood” and to try to be flexible about what seafood they buy and eat based on what’s seasonally available. Ben reinforced that message, urging people to choose seafood over less climate-friendly options, like beef. “Every time you choose a lobster roll over a hamburger, you’re making a difference,” he said. He also encouraged diners to seek out responsibly sourced options, even if it means paying a bit more for those who can, which helps ensure that conscious practices continue.

By choosing local, responsibly harvested seafood, consumers can support an industry dedicated to environmental stewardship and climate resilience. Ben noted, “Our industry is here to do the work, but it can only succeed if consumers value and support these efforts.””