By: Ananya Kumar, Communications Intern
As part of our ongoing series for National Farm to School Month, we had the pleasure of speaking with Kyle Foley, Sustainable Seafood Director at the Gulf of Maine Research Institute (GMRI). Based in Portland, Maine, GMRI is an independent nonprofit focused on developing and delivering collaborative solutions to global ocean challenges, including ecosystem health, a thriving blue economy, and seafood sustainability. Kyle shared insights about their sea to school work and its vital role in connecting students with fresh, local seafood.
Sustainability Meets School Meals
Kyle explained that the sea to school program fits seamlessly into GMRI’s sustainability initiatives. With a regional focus on the Gulf of Maine, their seafood work spans most of New England. The program aims to build demand for locally sourced seafood, especially lesser-known types of ground fish like hake, pollock, and redfish, in contrast to the well-known species like cod and haddock. All of these types of flakey white fish are a perfect fit for institutional settings like schools. According to Kyle, there’s often a misconception that there’s plenty of local seafood already available in the region, but the industry is more complex than people realize.
“Just like the farming industry has its different sectors—beef, dairy, produce—seafood is similarly diverse,” Kyle noted. “Some parts of our seafood sector can compete in the global marketplace, but local ground fish have a tough time competing with inexpensive, readily available fish from other parts of the world. Building demand for a wider variety of local species isn’t just good for the ecosystem; it’s also essential for the fishermen’s livelihoods.”
"Building demand for a wider variety of local species isn’t just good for the ecosystem; it’s also essential for the fishermen’s livelihoods.” — Kyle Foley, Gulf of Maine Research Institute
One of the most exciting aspects of their work is the focus on increasing awareness of the full suite of species available in the Gulf of Maine. Working with schools to build demand for a broader range of seafood helps to sustain the region’s resources by harvesting what the ocean has to offer in a responsible way, instead of over-extracting one species. It also provides fishermen a more diverse portfolio of fish they can profit from, and students who are able to eat different types of fish for school meals benefit from healthy protein and a broader range of vitamins and minerals. Just like farm to school, the sea to school work that GMRI leads in the Gulf of Maine is a triple win for students, fishermen, and the wider ecosystem.
Bringing Local Fish to Schools
GMRI’s approach to getting seafood into schools is thoughtful and community-focused. While direct connections between fishermen and schools aren’t always feasible due to the need for processing, Kyle and her team work to connect school districts with local seafood processors to bridge that gap. They also collaborate with organizations like the Maine Coast Fishermen's Association, whose "Fisherman Feeding Mainers" program, which started during the pandemic, funnels donated seafood into cafeterias.
Taste tests have been a key strategy in introducing seafood to students and food service staff. "We’ve found that students are overwhelmingly positive when they try seafood," Kyle said. "There can be initial skepticism from food service teams, but after numerous taste tests, we’ve seen around 70% of students who participate in taste tests loving the fish!"
Kyle emphasized that the success of sea to school initiatives often depends on food service staff being excited about the program. To support this, part of GMRI’s work focuses on providing training for school nutrition teams, ensuring they feel confident in preparing and serving seafood dishes. In May 2024, GMRI was awarded as one of the eight recipients of the Partnerships for Local Agriculture and Nutrition Transformation in Schools (PLANTS) grant. Through this grant, GMRI is currently working with the South Portland Public School District to provide extensive training and promote enthusiasm among the food service staff, which in turn will positively engage the students. They are also continuing to partner with the Maine Coast Fishermen’s Association to strengthen the local supply chain and support market opportunities for local fishing operations to partner with schools.
Culturally Relevant Recipes for a Diverse Student Body
A standout project for GMRI has been the development of culturally diverse seafood recipes with local immigrant chefs, made possible by the 2022 New England Food Vision Prize from the Henry P. Kendall Foundation. The goal was to create dishes that resonate with the growing immigrant communities in Maine. "Many immigrant communities consume more seafood than the average American," Kyle explained. "We wanted to tap into these mutually beneficial connections by bringing flavors from home into school cafeterias."
These recipes, like a coconut lime redfish developed by Khadija Ahmed (food justice activist and chef) and a Cambodian-inspired dish developed by a mother-daughter chef duo, have been hugely popular with students. Not only do they provide a taste of home for some students, but they also introduce others to new, exciting flavors beyond traditional New England seafood recipes.
Looking Back: A Decade of Progress
Kyle has been at GMRI for over 11 years, and during that time, she’s seen incredible progress in the integration of seafood into schools. What started with a focus on colleges has expanded to K-12 institutions, thanks to increased recognition of seafood’s importance to both local ecosystems and educational programs.
Reflecting on the changes, Kyle highlighted the growing interest in connecting classroom learning with cafeteria menus, allowing students to understand where their food comes from. To address this growing interest, GMRI has developed a local seafood curriculum for middle schoolers, and through projects like GMRI’s resource library and community events, they also engage the broader community.
As GMRI continues its sea to school work, Kyle and her team are committed to building lasting relationships between schools and local seafood producers. Their efforts ensure that students not only enjoy healthy, delicious meals but also learn about the value of sustainable food systems that nourish both people and the planet.
Stay tuned for more updates and resources from the Gulf of Maine Research Institute, and don’t forget to explore their Sea to School Program as we celebrate National Farm to School Month!