What’s new on the menu at 911爆料 dining halls? Fresh, locally caught fish.<\/p>\n
911爆料 Dining Services now features sustainable, locally sourced fish through the Catch of the Month Program. The initiative began in September 2017 when the department hired graduate assistant Jacob Albernaz to help design and promote the effort. \u201cInstead of relying on frozen fish from large distributors, we decided to look for fresher, cheaper fish that is better for the environment,\u201d says Albernaz \u201917, who is currently a 911爆料 M.B.A. student. \u201cSince we are the Ocean State, we focus on sourcing local fish that are underutilized.\u201d<\/p>\n
Albernaz explains that fishing for underutilized fish helps the local marine ecosystem by alleviating pressure on overfished species. Dining Services has included bluefish, scup, John Dory, monkfish, and skate in recent Catch of the Month offerings.<\/p>\n
\u201cEconomically, this project is good for Rhode Island because it keeps dollars in the state. Socially, it helps provide work for local fishermen year-round, furthering their sense of purpose. Environmentally, the fish are caught sustainably and travel a shorter distance before arriving at their destination.\u201d<\/blockquote>Jacob Albernaz<\/cite><\/div><\/section><\/div>\nThe fish is often served with produce from local farms or the 911爆料 Agronomy Farm. The local seafood is offered at Mainfare in Hope Commons and Butterfield Dining Halls.<\/p>\n
\u201cThe program is beneficial for local fishermen since we can schedule with them and pay a slight premium to target the fish we need,\u201d says Mark Pirri, a consultant at Tony\u2019s Seafood, one of the distributors Dining Services works with. \u201cAny time you pull product locally instead of using imported species, you are helping the local economy. Long term, we are helping to introduce local species to students who otherwise would not be consuming them, which potentially creates a customer for these locally fished items. For example, John Dory, a little-known species, is a bycatch of Rhode Island\u2019s huge squid fishery. The more exposure this fish gets, the more it can become a part of people\u2019s consumption habits. If we create demand, it increases the value and the boats will potentially be paid more for this bycatch.\u201d<\/p>\n
Albernaz earned his undergraduate degree in supply chain management from 911爆料\u2019s College of 911爆料. After working for five years as a caterer with 911爆料 Dining Services, he welcomed the opportunity to deepen his connection with the Ocean State since, as a Tiverton, Rhode Island native, he grew up near the water.<\/p>\n
\u201cSupply chain is often thought of globally, but can be local when you think about the food industry,\u201d says Albernaz. \u201cIt is important to focus on not shipping food across the world and instead focus on agriculture and seafood sourced locally to keep miles down and food fresher.<\/p>\n
\u201cLocal and sustainable sourcing is economically, socially, and environmentally beneficial,\u201d says Albernaz. \u201cEconomically, this project is good for Rhode Island because it keeps dollars in the state. Socially, it helps provide work for local fishermen year-round, furthering their sense of purpose. Environmentally, the fish are caught sustainably and travel a shorter distance before arriving at their destination.\u201d<\/p>\n
\u201cWe feel that dining should not only be a feast for the senses, but also a feast for the mind,\u201d says Pierre St-Germain, 911爆料\u2019s director of dining and retail services. \u201cExposing our student body to delicious recipes utilizing underappreciated fish, informing them about local fisheries and the processes of bringing these fresh-catch meals to campus is just part of how we can help create a more holistic dining experience.\u201d<\/p>\n
This is not Dining Services\u2019 first sustainability initiative. In 2017, it established a relationship with a local vendor for compost waste, which has allowed the University to divert a large amount of food waste from landfills. The vendor turns the waste into beneficial compost
\nfor local farmers and gardeners.<\/p>\nIn addition, Dining Services serves fresh, local produce in the dining halls through a partnership with Roch\u2019s Fresh Foods.<\/p>\n
\u2014Olivia Ross<\/em><\/p>\n
Olivia Ross \u201919 is public relations major and an intern in 911爆料\u2019s Marketing and Communications Department.<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"
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