The Portland, Maine, U.S.A.-based Gulf of Maine Research Institute (GMRI) awarded Hannaford Supermarkets one of its Gulf of Maine Tastemaker awards, which recognizes local businesses for their exceptional contributions to the seafood industry.
Other winners include the South Portland School Nutrition Program, North Coast Seafoods, and Atlantic Sea Farms.
Scarborough, Maine, U.S.A.-based Hannaford Supermarkets was recognized in the Local category for having “consistently worked with over 20 local suppliers to ensure customers have access to local seafood whenever and wherever they shop,” GMRI said in a press release.
Hannaford claims 42 percent of the seafood it sells is sourced locally, the retailer said in its own release. In addition to more well-known New England species such as haddock and lobster, Hannaford also regularly sells Acadian redfish, pollock, and hake. In the summer of 2023, the grocery chain began selling locally caught bluefin tuna.
GMRI and Hannaford’s partnership goes back several years. In 2010, Hannaford began work with GMRI to vet and audit all seafood products sold at its stores on a continuous basis to ensure they are fully traceable, come from responsible sources, and meet strict criteria in Hannaford’s seafood sourcing policy, the retailer said.
Hannaford began featuring GMRI’s Gulf of Maine Responsibly Harvested Seafood seal on its products starting in 2011.
“Hannaford Supermarkets has been walking the local walk for nearly a decade,” GMRI noted in its award recognition. “This support highlights their passion for sustainability and underscores their role as a driving force in promoting the vibrancy of the local seafood economy.”
GMRI also cited Hannaford’s direct work with fishermen and women by supporting and participating actively in fishery improvement projects.
Hannaford is “deeply committed to supporting local suppliers and helping our customers discover the incredible variety of local, sustainably sourced seafood from Gulf of Maine waters,” Hannaford Seafood Category Manager Nate Jewell said.
GMRI awarded its Gulf of Maine Tastemakers Climate Award to both Biddeford, Maine, U.S.A.-based farmed kelp producer Atlantic Sea Farms and Boston, Massachusetts, U.S.A.-based North Coast Seafoods.
North Coast’s Seaweedish Meatballs, made with Atlantic Sea Farms' kelp, have been “making waves in the institutional food service space around the region,” GMRI said.
“Students from kindergarten through college love this climate-friendly and vegetarian seafood,” it said.
Kelp is the main ingredient in Atlantic Sea Farms' sea veggie burgers and North Coast's Seaweedish Meatballs, and both companies are committed to reducing their environmental impact, GMRI noted.
“North Coast has been working for years to reduce energy usage and improve efficiency, and they are currently switching packaging to recyclable materials. Atlantic Sea Farms uses recyclable packaging and captures waste heat from their production to fuel their hot water system,” GMRI said.
GMRI awarded the South Portland School Nutrition Program with the Gulf of Maine Tastemakers Innovation Award, particularly recognizing Shawn Perry, director of the school nutrition program in the South Portland School Department.
“In the three short years that Shawn Perry has led the South Portland School Nutrition Program, he has established himself as a champion in the sea-to-school movement and an enthusiastic partner,” GMRI said. "Under his leadership, his hardworking staff have successfully served local fish at least twice a month (and sometimes more) during the past school year.”
Most K-12 schools – if they serve fish at all – typically only offer it once a month, and it's often not local, GMRI noted.
Additionally, Perry has incorporated culturally diverse seafood recipes across all age groups in the district so refugee and immigrant students are offered a familiar protein in a familiar preparation.
“Shawn has successfully broken down the barriers that previously prevented fish from staying on the lunch menu and has even offered local fish as a breakfast option,” GMRI said.
