Local Foods & Georgia Seafood

Project Summary:



What should Chefs & Restaurants know about Georgia Seafood?

What should Consumers know about Georgia Seafood?

Enterprise Budget: Estimate Your Profit Selling Georgia Seafood

Enterprise Budget Write Up Farmers Market Live Shellfish

Enterprise Budget Write Up Farmers Market Shrimp

Enterprise Budget Write Up for Restaurants Final

Farmers Market Reports FINAL

Final Fishermen Outreach Flyer PDF

Final Fishermen PowerPoint to PRINT

Georgia Codes for Selling Seafood from Mobile Vehicles

Chris James Shrimp at Athens FM Press Release


Tookes, Jennifer Sweeney, Peggy Barlett, and Tracy Yandle. “The Case for Local and Sustainable Seafood: A Georgia Example.” Culture, Agriculture, Food and Environment 40, no. 1 (2018): 55-64.

Abstract:  Growing demand for local, sustainable food is supporting an explosion of direct marketing throughout the United States (U.S.). Despite recent scholarship on ethics and sustainability issues in seafood, these are less commonly addressed among the consumers participating in the local food movement. This paper examines the interplay between demand for local and ethically sourced foods and the implications for seafood sustainability in the U.S. south, asking: what are Georgia consumer perceptions of local and sustainable foods, to what extent do they consider seafood in the local food movement, and how can Georgia fisheries fit within these understandings and preferences? We refashion a values‐based supply chain model to encapsulate consumers’ preferences, and propose a three‐tiered, process based model of involvement for seafood consumers. In sum, we argue that sustainable seafood deserves a more prominent place in the local food movement.