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.
Sustainable Seafood program manager Kyle Foley joins us to share one of her favorite home cooked seafood recipes — a flaky tomato-olive white hake dish. …
As COVID-19 has spread across the world, our country, and now New England, it has left no part of the economy untouched. Small businesses, especially, …
While the outbreak of COVID-19 has led many REU programs to cancel their summer plans, we have chosen to move forward with our program virtually, …