Harvard University students are eating more underutilized species via a partnership with a company that aggregates seafood from local boats.
Boston, Massachusetts-based Red’s Best aggregates seafood from around 1,000 community-based boats, via web-based technology and a high-tech traceability system.
Boats update their catch daily with a URL, which has all the information on the species, catch method and boat, and then buyers can scan a QR code to see the information. The URLs are automatically updated on Red’s Best website, and then wholesale buyers can choose what they want to buy that day.
At Seafood Expo North America in Boston, Massachusetts, Harvard’s Director of Culinary Operations Martin Breslin began said he began buying from Red’s Best around three years ago. He sources whatever is brought in from local boats, such as skate and monkfish, that day.
“Some students were hesitant about certain varieties of fish they were unfamiliar with, but now they love it. The dishes are prepared with restaurant-style dining and then, when they come through the line, a picture comes up with the boat and information on the catch,” Breslin said.
The program has become so successful, that Harvard now sources 1,800 pounds of underutilized seafood per week for its dining program.
