Local Seafood and the Supply Chain

The Sounding Line | Mar 1, 2022

In this episode of The Sounding Line, we learn about the importance of local seafood and the seafood supply chain.

An aqua blue background lies behind line-drawn, white icons of a school, a fishing boat, and fish at the bottom of the sea. In the top right, there is an icon in white that looks like an earlobe, and the words "The Sounding Line" appear in white in the bottom left.

We need to level the playing field in the massive global seafood marketplace. Many people care about maintaining working waterfronts in this region long into the future, and the region’s industry should be rewarded when seafood is responsibly harvested and traceable.

In this episode, you'll get to hear from Andrea O'Donnell, Sustainability Coordinator at Ipswich Shellfish Group, and Doug Winslow, Sodexo, Executive Chef at the University of Maine-Farmington to learn a little bit more what goes into prioritizing and sourcing local seafood in the Gulf of Maine.

See the transcript of this conversation to read it in full.

Featured Experts

  • Sophie Scott

    Sustainable Seafood Project Manager

    [email protected]
  • A portrait of a woman smiling in a blue shirt,

    Andrea O'Donnell

    Sustainability Coordinator

    Ipswich Shellfish Group

  • This is a head shot of Doug Winslow from U Maine Farmington

    Doug Winslow

    Executive Chef

    Sodexo, University of Farmington-Maine

About The Sounding Line

In this new audio series, we invite partners, stakeholders, and leaders to join us for candid conversations about what’s most important to them. Our rotating cast of staff hosts are using this series as an opportunity to listen — and we hope you will too!

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