Juneau, Alaska. October 6, 2008 – The Alaska Seafood Marketing Institute (ASMI) and The University of Massachusetts, Amherst Dining Services are collaborating to celebrate Alaska’s sustainable seafood, October 6-9. Alaska species including wild and sustainable salmon, black cod, Weathervane scallops, cod, and halibut will be prepared for lunch and dinner in all four dining commons. Dishes will include Miso Marinated Alaska Salmon with Citrus and Shiitakes, and a BBQ Alaska Salmon Sandwich. ASMI’s Seafood Technical Director, Randy Rice, will be on campus to help celebrate the event and will discuss Alaska’s 50-year history in fisheries management on October 8, at 7pm in the Berkshire Dining Commons. UMass professors Dr. Cynthia Barstow and Dr. Eric Decker will also participate and aid in the overall discussion regarding sustainability in the food chain.
 
This event is part of a larger celebration of sustainability, which began in September and will extend through the month of October.
 
Last year’s Wild Alaska Seafood Week, was “very well received by the students,” according to Ken Toong, Director of UMass Dining Services. Toong reports that seafood consumption on campus is up 20% from last year. 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. In 2008, 23% of produce comes from local farmers and UMass Dining serves only sustainable seafood from Alaska.

Alaska Seafood Marketing Institute (ASMI) is celebrating the 50th anniversary of Alaska statehood. The framers of the Alaska Constitution recognized the importance of protecting Alaska's abundant natural resources, and included in their landmark document a mandate that "fish...be utilized, developed, and maintained on the sustained yield principle." This dedication to sustainable management has resulted in an ever-replenishing supply of wild seafood for markets around the world. ASMI is a partnership of the State of Alaska and the Alaska seafood industry, promoting Alaska Seafood in the U.S. and key overseas markets, and offering seafood industry education. For more information please visit www.alaskaseafood.org
  

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Contact: Claudia Hogue
Alaska Seafood Marketing Institute
800/806.2497