Kelp Takes Center Stage at Virtual Seafood Summit
How can university dining halls help support a sustainable local seafood industry, and what does seaweed have to do with it? Well, here s a hint: The New York Times recently featured kelp as the climate-friendly vegetable you ought to eat.
UMass Dartmouth Dining Services on Feb. 4 will host a virtual summit that looks at the nexus between local institutions and underutilized seafood species including the ubiquitous seaweed known as kelp.
Speakers will talk about leveraging institutions to support local seafood producers through building supply chains for farmed kelp and underutilized species, according to a media release. They will share how a team of colleges and supply chain partners tackled procurement issues with help from a 2018 New England Food Vision Prize from the Henry P. Kendall Foundation. They will also discuss how they worked to bring underutilized species into community and university dining programs.