fresh seafood

August 13, 2013

Marketing Intern Lays the Groundwork for CSF Launch

As the Sea Grant marketing intern, Tracy Brinkerhoff worked to develop a soft launch strategy and marketing plan for a community supported fishery, or CSF, in the Williamsburg area. The result of her effort will be an outreach event in October.
August 8, 2013
Chef Kyle Woodruff. ©Sam Cottingham/VASG

Chef Seafood Symposium Serves Up Science Behind the Fish They Cook

Combining the scientific and the culinary is what the Chef Seafood Symposium is all about. The Virginia Sea Grant and Virginia Institute of Marine Science event has been a way for chefs to learn more about the seafood they cook and serve for more than 20 years.
July 1, 2013

A Community Supported Fishery (CSF) for Williamsburg?

With its proximity of the Chesapeake Bay, Williamsburg is an obvious location for a community supported fishery to thrive. To further investigate the potential for a CSF in Williamsburg, an interdisciplinary student and faculty team conducted a feasibility study. This study can be separated into three major sections: market research, organizational design, and supplier research.
May 15, 2013

Selecting a Better Oyster (Part 3): Picking Parents for the Best Traits

Virginia Sea Grant funded researchers develop a strategy for breeding oysters with improved disease resistance and other profitable characteristics for Virginia's oyster aquaculture industry.
March 29, 2013

Working Waterfronts Toolkit Helps Local Communities Share Solutions

The National Working Waterfronts Network (NWWN) website has been expanded to include case studies, a searchable financing database, economic analysis, law and policy tools, and a historical overview of waterfront trends, all designed to help communities across the U.S. share problems and solutions for managing and improving their local waterfront infrastructure.
March 28, 2013

Chefs Seafood Symposium: Science Behind the Seafood

The Chefs Seafood Symposium is a Virginia Sea Grant annual event that invites professional, apprentice, and student chefs for a day of learning about seafood and the science behind the products chefs serve.
July 30, 2012
Local fish at the Williamsburg Farmers Market. ©Janet Krenn/VASG

Interns Investigate Community Supported Fisheries for Williamsburg

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July 12, 2012
Yangyang Zhou. ©Kathryn Greves/VASG

Researching What Williamsburg Residents Want in a CSF

As a Virginia Sea Grant marketing intern, Yangyang is hitting the streets to determine whether a community-supported fishery (CSF) would be viable in Williamsburg.
July 12, 2012
Katie Thatcher. ©Kathryn Greves/VASG

The Nuts and Bolts Behind Providing Fresh Seafood to Williamsburg

Katie Thatcher is researching organizational, legal, and sustainability framework for the ideal community supported fishery the Williamsburg area.
March 12, 2012

Students Lead Exploration of Community-Supported Fishery Concept

A new partnership between Virginia Sea Grant and the College of William and Mary is exploring whether a community-supported fishery is a feasible means to help reverse this trend by promoting greater consumption of locally harvested fish and shellfish.
March 6, 2012
Peter Kube is a Quantitative Geneticist at Australia's CSIRO. ©Janet Krenn/VASG

VIDEO: Economic Values of Traits in Salmon

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January 9, 2012

VIDEOS: Community Supported Fisheries and Sustainable Consumption

In December, Virginia Sea Grant invited two scholars to participate in the fall 2011 Visiting Scholar Seminar Series to discuss consumer behavior and community supported fisheries. These talks precede Virginia Sea Grant's spring research project, which will investigate whether Virginian's would participate in community supported fishery.
November 17, 2011

Would a Community Supported Fishery Work in Virginia?

When you think of eating local, what foods fill your imaginary plate? Maybe you think of vegetables and eggs, but what about fish? Would you even know where to find locally caught or farmed seafood if you wanted it? This spring Virginia Sea Grant will lead a team to determine whether it would make sense for local seafood producers could bring their catch to a community supported fishery.

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