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Environmental Science and Policy
Paulette Peckol and Gregory White
The premise of my investigation was to examine the process of retail and distribution of seafood products to Smith College. I wanted to question both my own knowledge, as well as the campus’s knowledge on the practice and consumption of aquatic species, and how exactly these species are arriving in our dining halls. To go about this investigation I interviewed two local experts in the seafood industry: Mr. Patrick Diggins, the Smith College Grocer, and Mr. Dan Webster of Webster’s Fish Hook Restaurant in Northampton, MA. The results that I found from this investigation were that the basic practices and distribution on campus were generally regulated under guidelines of strict financial responsibility, while upholding Smith’s ethical awareness to environmental practices in the purchasing these aquatic species. However, this being said, adhering to these regulations on campus was one where financial obligations frequently override these environmental responsibilities. This startled me since as a private, liberal arts college we should have the resources to comply completely with basic regulations that the campus has already attempted to abide by. This being said, regulations like those of the Monterey Bay Seafood Watch and other restaurant seafood guides are not difficult to adhere to completely, and at the very least the information on Smith College’s distributors and the exact locations of these species catches should be accessible for consumers to observe and to be wary of on campus.
© 2008; Lizz Lyons
Lyons, Lizz, "Fishy Business: The Consumption of the Catch of the Day at Smith College" (2008). Capstone, Smith College, Northampton, MA.
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