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At College Campuses, It's Sustainable Seafood 101

Mar 8, 2016

Boston Globe:  At UMass Amherst’s Hampshire Dining Commons, one of many places to eat on campus, there is always a selection of seafood dishes for students to choose from. Recently, at lunchtime, Ronan Maza, a junior from New York City, opts for a plate of Ecuadoran-style redfish, or encebollado, a traditional fish stew with yuca, tomatoes, cilantro, and pickled onions. “It matters what fish I’m eating,” says Maza. “I prefer sustainably fished.” Information cards indicate that the redfish is responsibly harvested from the Gulf of Maine.

Engaging today’s college students — tomorrow’s purchasing generation — is a goal for most marketers, and the Portland-based Gulf of Maine Research Institute is no exception. Educating young adults is one way, says Kyle Foley, GMRI sustainable seafood brand manager, “to achieve an ecologically and economically sustainable seafood and fishing industry in the region.”