One Year of Gulf of Maine Tastemakers

Perspectives | Jan 10, 2025

Last year we launched the Gulf of Maine Tastemakers program, in an effort to inspire and support regional retailers, restaurants, and institutions in sourcing at least 35% of their seafood from the Gulf of Maine. One year later, we are thrilled to celebrate the program's success and the outstanding contributions of our partners who are advancing the sustainable seafood movement.

Tastemakers Program Highlights

From the outset, the Gulf of Maine Tastemakers program set ambitious goals for sourcing regional seafood, and our partners rose to the challenge. When we gathered data, partners reported sourcing an average of 47% Gulf of Maine seafood — well above the 35% commitment — with many surpassing this benchmark. Collectively, their efforts resulted in $43 million worth of local seafood being purchased in 2023, strengthening our coastal economy and supporting the health of the Gulf of Maine ecosystem.

To support partners in their efforts, our seafood team introduced a suite of new assets last year, including:

  • Brand new imagery, illustrations, and signage to elevate the visibility of Gulf of Maine seafood.
  • Compelling messaging tailored to resonate with diners and customers.
  • A Boat to Plate video that tells the powerful story of local seafood's journey and its impact on our communities.

An illustration of a monkfish.
An illustration of a monkfish.
An illustration of a bluefin tuna.
An illustration of a bluefin tuna.
An illustration of a squid.
An illustration of a squid.
From Boat to Plate tells the compelling story of the local seafood industry, and how hard work along the entire seafood supply chain gets fresh food from the ocean to your plates.

Inaugural Gulf of Maine Tastemakers Awards

In spring of 2024, we celebrated the inaugural Gulf of Maine Tastemakers Awards, recognizing the incredible achievements of nine nominated partners. These businesses and organizations exemplify what it means to prioritize sustainable sourcing, with three winners standing out for their exceptional commitments to supporting local seafood, the climate, and innovation.

Local Award Winner: Hannaford

Today, 42% of the seafood purchased by Hannaford is sourced locally, showcasing their dedication to supporting regional fisheries and communities around New England. They have also engaged directly with fishermen and women by supporting and participating actively in fishery improvement projects. This support highlights their passion for sustainability and underscores their role as a driving force in promoting the vibrancy of the local seafood economy. This dedication has earned Hannaford our inaugural Gulf of Maine Tastemakers Local Award.

Local Award Nominees:

  • Hannaford
  • Sodexo's Maine Course
  • Eventide Oyster Co.

Climate Award Winner: Atlantic Sea Farms and North Coast Seafoods

North Coast’s seaweedish meatballs, made with Atlantic Sea Farms’ kelp, have been making waves in the institutional food service space around the region. Unlike other seaweed-based meat substitutes on the market, kelp is the main ingredient in Atlantic Sea Farms' sea veggie burgers and North Coast's seaweedish meatballs. Both companies are committed to reducing their environmental impact. North Coast has been working for years to reduce energy usage and improve efficiency, and they are currently switching packaging to recyclable materials. Atlantic Sea Farms uses recyclable packaging and captures waste heat from their production to fuel their hot water system. Their dedication to climate responsibility and unique collaboration have earned Atlantic Sea Farms and North Coast Seafoods a joint award win for our inaugural Gulf of Maine Tastemakers Climate Award.

Climate Award Nominees:

  • Atlantic Sea Farms and North Coast Seafoods
  • Inn by the Sea and Sea Glass
  • Portland Lobster Company

Innovation Award Winner: South Portland School Nutrition Program

In the three short years that Shawn Perry has led the South Portland School Nutrition Program, he has established himself as a champion in the sea-to-school movement and an enthusiastic partner. Under his leadership, his hardworking staff have successfully served local fish at least twice a month (and sometimes more) during the past school year. This is outstanding, as most K-12 schools — if they serve fish at all — typically only offer it once a month, and it's often not local. By incorporating culturally diverse seafood recipes across all age groups in the district, asylee, refugee, and immigrant students are offered a familiar protein in a familiar preparation. His ability and willingness to think outside the box have earned him, his staff, and the South Portland School Nutrition Program a win for our inaugural Gulf of Maine Tastemakers Innovation Award.

Innovation Award Nominees:

  • South Portland School Nutrition Program
  • Mr. Tuna
  • Luke's Lobster
Three people pose for a photo holding their award plaques.
Pictured from left to right: Andrew Wilkinson (North Coast Seafoods), Shawn Perry (South Portland School Nutrition), Samara Bushey (Hannaford).

Partner Spotlights

Throughout the year, partners had opportunities to deepen their engagement through hands-on workshops and virtual events. These events explored topics such as sustainable sourcing practices, community storytelling, and the role of local seafood in promoting a resilient Gulf of Maine ecosystem. Highlights included:

  • A workshop on the importance of building demand for local tuna, featuring a demonstration on breaking down bluefin tuna loins and season-extending cold storage techniques from Jordan Rubin at Bar Futo, a key Gulf of Maine Tastemakers partner.
  • We completed our New England Food Vision Prize sea to school project funded by the Henry P. Kendall Foundation with the school food service operations in Westbrook and South Portland, ME. Both districts were successful in significantly increasing how much seafood they purchased and served in school cafeterias. We also developed new culturally diverse seafood recipes for K-12 in partnership with local immigrant chefs and developed a new curriculum on local seafood for middle school students.
  • Multiple webinars that created space for our partners to learn about leveraging new Gulf of Maine Tastemakers materials and to share strategies for telling their sustainability stories. Topics ranged from hot-button issues to practical resources that empower partners to elevate their seafood sourcing practices.

The success of the Gulf of Maine Tastemakers program depends on the dedication and hard work of our partners, and we are excited for more events and projects to come in 2025.

Someone is placing two seafood rolls on a counter.
Adam Baukus speaking with a participant at a Tastemakers event in 2024.
A man is holding up a purple bag of shellfish.

The Importance of Reporting

One of the most impactful tools for measuring the success of the Gulf of Maine Tastemakers program is the data our partners report. This information not only quantifies the collective impact of our efforts but also helps us refine and strengthen our strategies for promoting local and sustainable seafood.

Looking Ahead

As we reflect on the first year of the Gulf of Maine Tastemakers program, we are inspired by our partners. Together, we have built a foundation for a more sustainable and resilient seafood economy. We look forward to another year of collaboration, growth, and progress in strengthening our coastal communities and protecting the Gulf of Maine.

Stay tuned for more resources, events, and stories as we continue this important work.

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