In November, we hosted our newest session of Trawl to Table — a seafood industry workshop that convenes fishermen, seafood dealers, restaurants, and institutions involved in buying and selling seafood to share information about the seafood supply chain.
Together, the group explored opportunities to source more local fish despite common challenges faced by today’s seafood businesses. For this workshop, the group focused on the issue of climate impacts and adaptation.
As a whole, the group was aware of climate change as a business risk — but also optimistic about their ability to be flexible and manage change.
“So much of Maine’s coastal tourism, including the food industry, is reliant on these iconic species from our region,” said Fore Street chef/partner Sam Hayward, who attended the event. “As the mix of species changes over time, we have a lot of work to do to educate the public about the range of seafood available and to make sure we remain a destination for seafood.”
Attendees heard from a local fisherman and an aquaculture farmer, who discussed how they’re adapting to warming ocean conditions and associated impacts. GMRI scientists also presented their current understanding of how the Gulf of Maine is changing and how that might impact people up and down the seafood supply chain.
This project is part of our new climate center, which leverages our interdisciplinary expertise to identify solutions to local, regional, and global challenges related to ocean warming.
Funding for Trawl to Table is generously provided by the National Marine Sanctuary Foundation.
Our seafood team is leading a new promotion to support local restaurants and seafood businesses.
A legacy gift from a longtime friend paves the way for progress on climate change.
We developed LabVenture Express to continue serving Maine students and teachers during the pandemic. Learn more about this program from LabVenture Visit Manager Jessica Antonez.