The Alaska Seafood Marketing Institute (ASMI) and The University of Massachusetts, Amherst Dining Services collaborated to celebrate Alaska���s sustainable seafood on October 6-9. Alaska species including wild and sustainable salmon, black cod, Weathervane scallops, cod, and halibut were featured. ASMI���s Seafood Technical Director, Randy Rice, was on campus to help celebrate the event and discussed Alaska���s 50-year history in fisheries management.

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," says Toong.

UMass Dining Services (Ivy '08) is the 3rd largest campus dining operation in the country with over 13,500 students on the meal plan and annual revenue over 52 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 23% of its produce comes from local farmers.