Sea State: Eating with the Sea

The Gulf of Maine is warming faster than many of the world’s oceans, but its productivity is driven by a unique combination of factors—global currents, ocean floor, and more—that create a dynamic and resilient environment. This complexity could be the key to its ability to withstand climate change. Similarly, the coastal communities along its shores have demonstrated remarkable resilience, adapting to change and overcoming challenges with determination.
The Gulf of Maine Research Institute (GMRI), alongside our partners, is committed to building on this resilience in both the ecosystem and the people who call it home. This fall’s Sea State series will explore our efforts to foster resilience and share reasons for optimism about the Gulf’s future and the communities that rely on it.
Join Kyle Foley, Sustainable Seafood Director at GMRI to learn about the role sustainable seafood plays in creating a more resilient economy and more resilient communities in the Gulf of Maine. Kyle will be joined by Ben Conniff, Co-Founder and Chief Innovation Officer at Luke’s Lobster, who will speak to Luke’s commitment to the Gulf of Maine, and their pursuit of continuous improvement as a business in the way they support the ecosystem, communities, and economies they work in through delivering an authentic Maine seafood experience all over the world.
Doors will open at 5:30 pm with complimentary refreshments available and the program will begin at 6:00 pm. Free parking is available for all registered attendees in the lot adjacent to our building.

About the Speakers:

• Kyle Foley, Sustainable Seafood Director, GMRI
• Ben Conniff, Co-Founder and Chief Innovation Officer, Luke's Lobster

Host or Publisher Gulf of Maine Research Institute