Sea State Recap: Eating with the Sea

Perspectives | Oct 30, 2024

The Gulf of Maine Research Institute’s Joan M. Kelly Sea State Series provides the public with opportunities to talk with and learn from experts across a variety fields. This year's series explores our efforts to foster resilience in a rapidly changing environment and shares reasons for optimism about the Gulf of Maine's future and the communities that rely on it. Here's a recap of the Sea State seminar, Eating with the Sea, in case you missed it. This seminar took place on October 23, 2024.

A sea state recap graphic.

"For every pound of seafood, our carbon emissions are generally lower than many common animal proteins. Add on the extraordinary health benefits of eating seafood, and that makes local seafood a healthy and impactful choice for climate-conscious consumers.

Kyle Foley Sustainable Seafood Director

"When we create value from every ounce of that lobster, we’re not only improving our environmental footprint but bringing more value to the shore.

Ben Conniff Co-Founder and Chief Innovation Officer

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