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New England Sea Summit 2021

When:
February 4, 2021 @ 11:00 am – 3:00 pm America/New York Timezone
2021-02-04T11:00:00-05:00
2021-02-04T15:00:00-05:00
Where:
ZOOM
Cost:
Free
Contact:

Sea Summit Conference 2021- Click here to register; Click here to learn more about the event

Presented by Partner Organizations: University of Massachusetts Dartmouth, Northeastern University, Eastern State Connecticut University, Massachusetts Maritime, New Bedford Fishing Heritage Center

How can New England institutions better leverage their influence to support local seafood and seafood producers? With the nation’s top dollar fishing port in New Bedford, why do we not see more local fish on the menu at colleges and other institutions? Can our institutional supply chains take advantage of underutilized species to help address these issues? 

UMass Dartmouth and Farm to Institution New England welcome you to attend an online Sea Summit focused on these questions. Join us for an engaging panel and stakeholder dialogue, where speakers will share how a team of colleges and supply chain partners tackled these issues through a 2018 New England Food Vision Prize from the Henry P. Kendall Foundation. Learn more about the challenges and opportunities of producing and sourcing farmed kelp and underutilized fish species in New England. Speakers will also share how they worked to bring underutilized species into community and university dining programs, even with the added challenges presented by a global pandemic. 

Conference speakers include Barton SeaverBriana WarnerKate Masury, and Jamey Lionette.

This is a free event. With a free registration, we are asking folks (who are financially able) to please donate to the Fisherman Resilience Fund. Please donate now.

This event is made possible with the generous support of the Henry P. Kendall Foundation

About the Projects

UMass Dartmouth, Eastern Connecticut State University, Northeastern University, and Massachusetts Maritime Academy (all Chartwells’ accounts) partnered with the New Bedford Fishing Heritage Center to better support local aquaculture and fishing industries. This team collaborated on two Food Vision Prizes: 1) Underutilized, Local Fish and 2) Kelp Farming. Both projects sought to create a market for and raise awareness about underutilized local seafood products. To do this, the teams worked on supply chain logistics, developed new menus and recipes for the products, and engaged students and community members to build enthusiasm.

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