At institutions throughout New England, dining staff are beginning to look to the sea as another source for local foods. Institutions from across health care, colleges & universities, and K-12 school systems are incorporating locally caught seafood into their meals for a variety of reasons and through a variety of procurement models. FINE set out to create a series of case studies that explores exactly how and why institutions are serving up locally caught seafood. We also asked what lessons these sea to institution pioneers might have to share with institutions that haven’t yet developed local seafood programs. Read more…
