Sea State Lectures
5:30 pm to 7:15 pm
When it comes to seafood, making the right choices can seem complicated. We’re here to give you some simple solutions to make good choices, buy more seafood, and support our coastal communities.
Join us this winter for a new Sea State series in which we’ll discuss how you can support a healthy Gulf of Maine ecosystem and economy by choosing and eating more local seafood. Over the course of three repeat sessions, our staff and seafood partners will share success stories from businesses that are empowering consumers to choose seafood they can feel good about.
On Thursday, February 20th, Maeve McInnis, Director of The Maine Course program at Sodexo, will join GMRI Sustainable Seafood Program Manager Kyle Foley to share how the University of Southern Maine was able to double seafood consumption in the campus dining hall over the course of a year. Sodexo, which manages the dining halls at 11 college campuses in Maine, recently achieved a major milestone of purchasing 100% Gulf of Maine Responsibly Harvested fresh white fish. Sodexo and the institutions they serve across the state have been working on this commitment since 2015. After five years of hard work, Maeve and Kyle will reflect on the challenges and successes along the way, and what this means for seafood consumers.
Guests will have an opportunity to connect and enjoy complimentary beverages during a brief reception starting at 5:30.
Can't make this date? Try one of our other sessions in April. Unlike in years past, we're offering Sea State as a repeat event multiple times throughout the summer. Learn more about this and other changes to Sea State.