| Overall Rating | Silver - expired |
|---|---|
| Overall Score | 54.13 |
| Liaison | Keisha Payson |
| Submission Date | July 11, 2013 |
| Executive Letter | Download |
Bowdoin College
IN-2: Innovation 2
| Status | Score | Responsible Party |
|---|---|---|
|
1.00 / 1.00 |
Keisha
Payson Sustainability Director Sustainable Bowdoin |
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indicates that no data was submitted for this field
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A brief description of the innovative policy, practice, program, or outcome:
I-GMRI “Out of the Blue” Program
The effort seeks to create a market for a greater diversity of local seafood products with a focus on the restaurant and college marketplace as initial drivers and thought leaders. Further, they have developed training for fishermen on quality handling of seafood products to meet discerning customers’ tastes, and are helping to develop more efficient distribution channels to get the seafood to the market. The program is strengthening communication among harvesters, distributors and end-users to highlight issues and identify commonalities. Ultimately, the “Out of the Blue” program has increased consumer awareness of specific under-utilized, local, seasonal, sustainable seafood by actively sourcing and featuring them at Bowdoin College and area fine dining restaurants.
None
A letter of affirmation from an individual with relevant expertise:
None
The website URL where information about the innovation is available:
Data source(s) and notes about the submission:
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