Spring Break
URI, JWU receive $20,000-grant for sustainable seafood program
Noelle Myers
Issue date: 4/15/09 Section: News
04/15/09 - The Greater Providence Chamber of Commerce awarded the University of Rhode Island and Johnson and Wales University a joint $20,000-grant for a sustainable seafood program that will focus on student and faculty research.
The sustainable seafood program is still in its planning stages, but members from URI and JWU are hoping the program will eventually benefit students academically and in their future endeavors.
Sustainable seafood is an environmentally-friendly way to maintain or increase the production of marine creatures.
"[The Greater Providence Chamber of Commerce is] interested in creating jobs in what we call the 'knowledge economy' in the ocean state," URI Assistant Vice President for Research Administration S. Bradley Moran said.
The informational sessions held yesterday were to inform students and interested faculty of the sustainable seafood plans for both universities. Representatives gave outlines of different aspects within the program.
Moran suggested a curriculum dedicated to sustainability to seafood for JWU.
Moran also said as the program evolves, courses may be implicated that involve lab research on various aspects of sustainable seafood. Management consultant and former publisher of Nation's Restaurant News Alan Gould said URI would study various fish and research specific characteristics regarding reductions in population.
Theoretical studies, nutritional studies, population dynamics, along with ways of eliminating bycatch - or fish that are caught and thrown back - may also be added to the curriculum overtime, Moran said.
"[Bycatch] is not a responsible way to deal with the fishery as whole," he added.
Moran said the goal is to "combine the world-class culinary schools of the arts at JWU with the world-class arts and sciences at URI."
Gould said JWU would provide "real life examples" and deal with the restaurant portion of the sustainable seafood program, while URI would be part of the research and science aspect of the program.
"The idea is we would provide an education to new chefs graduating from JWU and new researchers graduating from URI," Moran said.
If the program were implemented, the chefs would have more knowledge about the science behind the fish they choose to cook and sell, he said. JWU wants their chefs to graduate with this knowledge and have this resource, Moran added.
Gould said he hopes the program will change people's behaviors encourage them to learn more about sustainable seafood.
"The plan is to become better educated overall," Moran said.
The sustainable seafood program is still in its planning stages, but members from URI and JWU are hoping the program will eventually benefit students academically and in their future endeavors.
Sustainable seafood is an environmentally-friendly way to maintain or increase the production of marine creatures.
"[The Greater Providence Chamber of Commerce is] interested in creating jobs in what we call the 'knowledge economy' in the ocean state," URI Assistant Vice President for Research Administration S. Bradley Moran said.
The informational sessions held yesterday were to inform students and interested faculty of the sustainable seafood plans for both universities. Representatives gave outlines of different aspects within the program.
Moran suggested a curriculum dedicated to sustainability to seafood for JWU.
Moran also said as the program evolves, courses may be implicated that involve lab research on various aspects of sustainable seafood. Management consultant and former publisher of Nation's Restaurant News Alan Gould said URI would study various fish and research specific characteristics regarding reductions in population.
Theoretical studies, nutritional studies, population dynamics, along with ways of eliminating bycatch - or fish that are caught and thrown back - may also be added to the curriculum overtime, Moran said.
"[Bycatch] is not a responsible way to deal with the fishery as whole," he added.
Moran said the goal is to "combine the world-class culinary schools of the arts at JWU with the world-class arts and sciences at URI."
Gould said JWU would provide "real life examples" and deal with the restaurant portion of the sustainable seafood program, while URI would be part of the research and science aspect of the program.
"The idea is we would provide an education to new chefs graduating from JWU and new researchers graduating from URI," Moran said.
If the program were implemented, the chefs would have more knowledge about the science behind the fish they choose to cook and sell, he said. JWU wants their chefs to graduate with this knowledge and have this resource, Moran added.
Gould said he hopes the program will change people's behaviors encourage them to learn more about sustainable seafood.
"The plan is to become better educated overall," Moran said.
Viewing Comments 1 - 1 of 1
Matt Hovey
posted 4/23/09 @ 1:10 PM EST
We need more of this. It is time to educate the future generations of culinary professionals to make a real change in the demand for sustainable seafood. (Continued…)
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