Restaurant Experiment

We are excited to announce that over we have partnered with University of Rhode Island to launch a Restaurant Experiment where we have partnered with ten local restaurants to pilot six “climate winner” seafood species on their menus! These six species are predicted to increase in abundance in our Southern New England waters and so between March and April, our partner restaurants have been serving one of them at least once a week, on their menus to help us collect data that can then be used to help market the species when they are available locally in commercial abundances. This restaurant experiment is part of a larger project funded by NOAA where we are studying how New England seafood supply chains will adapt to changing species distributions.

We have been sharing the delicious dishes the restaurants create on our social media and hope that you all participate by stoping by these restaurants over the next month, ordering these dishes, and filling out the short consumer survey!

A big thank you to Narragansett Bay lobster for supplying the seafood for the experiment and all the participating restaurants Boat House, George's of Galilee, Hemenways, Iron Works, Matunuck Oyster Bar, Newport Vineyards, Oberlin, The Mooring, Troop PVD, and Waterman Grill

These amazing illustrations are by Siena Baldi who volunteered her time and skills to create these for this project.