The Alaska Seafood Marketing Institute (ASMI) and the University of Massachusetts, Amherst Dining Services collaborated to celebrate Alaska's sustainable seafood on November 1st through 4th. Alaska species including Alaska rockfish, smoked salmon, Weathervane scallops, surimi seafood, Alaska Pollock, and sole were featured. Karl Uri, Marketing Specialist with ASMI, was on campus to help celebrate the event and spoke on the benefits of wild Alaska seafood and the differences between wild and farmed seafood.

Ken Toong, Director of UMass Dining Services, reports that seafood consumption on campus is on the rise. UMass Dining Services only features sustainable seafood, and attributes this rise in consumption to the students' growing appetite for sustainable products. "Students enjoy Alaska seafood because they know it's healthy, wild and natural, and they love the flavor. They also know more about seafood and are interested in where it comes from and especially the sustainability factor," says Toong.

UMass Dining Services is the 3rd largest campus dining operation in the country, with over 15,000 students on the meal plan and annual revenue over $60 million. More than 15 world cuisines are offered to 45,000 customers daily and it is a trans fat-free university that focuses on "culinary excellence, global flavors and sustainable dining." UMass Dining is a leader in embracing sustainability. UMass Dining serves only sustainable seafood from Alaska, and 25% of its produce comes from local farmers.