With funding from the National Sea Grant Program, New York Sea Grant and the National Aquaculture Association (NAA) partnered to develop positive attitudes and perceptions about farm-raised seafood products in the foodservice community. To maximize the impact of those efforts, an effective and cost-efficient coalition of government, academia and industry, all focused on a common message is necessary. Extension educators play a pivotal role by sharing these resources with industry partners and others who c an use these tools to grow market share.
Prior to the Pandemic, approximately two-thirds of all U.S. seafood consumption took place in restaurants and other foodservice establishments. Studies have shown that lack of knowledge and comfort with seafood products was a serious limitation to home use. As a result of lock-downs, restaurant closures, concerns about a healthy diet, and additional free time; more home cooks started sharpening their seafood skills. They experimented with new recipes and less-familiar species. But they also had lots of questions and concerns about farmed seafood. .
To help answer questions about U.S. farm-raised seafood, a set of talking points with on-line references has been developed. These materials were designed to help culinary and extension educators answer questions outside of their area of expertise.
Luring seafood diners back to foodservice will require that chefs focus on a wider range of species, more exciting presentations and enhanced plating techniques. To provide Post COVID strategies, a major articl e was published in The National Journal of Foodservice Education.
The project team has provided programs at a number of national conferences and trade shows, met with food writers individually and provided contacts and background information. A set of point of purchase materials that feature a QR code linking the product to a specific grower’s website have been developed. Templates are available.
Food writers want exciting stories that follow production from the grower to the chef who ultimately uses the product. To tell that story, a collection of photos, videos, anecdotes, and recipes has been incorporated onto a flash drive for distribu tion to writers, culinary educators, and others who can tell our story to a larger audience. Multiple copies of the flash drive are available to Extension Agents. Routinely, writers ask for information about U.S. products. To take full advantage of those inquiries and develop story lines, we need additional recipes and chef contacts especially those that focus on a specific farm and its products.
At the suggestion of industry, an industry speakers’ bureau is being developed to assist producers in taking advantage of opportunities to talk directly with chefs, restaurateurs, and others in the foodservice industry. Many groups such as local chapters of the American Culinary Federation regularly host dinner meetings and welcome guest speakers.