Local Seafood and the Supply Chain

Today, 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. Sophie Scott (Host) is the Sustainable Seafood Project Manager at GMRI where she works to get more local and responsibly harvested seafood into the marketplace. The Northeast region has an abundance of well-managed and sustainable fisheries but local seafood must compete in an increasingly global marketplace, and one in which 90% of the seafood we eat in this country is imported. Through the Gulf of Maine Responsibly Harvested program, GMRI developed a place-based eco-label that helps seafood processors and dealers around the region connect and help their customers prioritize and source local seafood. One such partnership is between Ipswich shellfish group and the food service management company Sodexo. Host: Sophie Scott, Sustainable Seafood Project Manager at the Gulf of Maine Research Institute Guests: Andrea O’Donnell, Sustainability Coordinator at Ipswich Shellfish Group Doug Winslow, Executive Chef at the University of Maine Farmington