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October 2026 - Sustainability Blog

Hello Seahawks!

Welcome to a new month filled with cooler evenings, changing leaves, and plenty of opportunities to make a positive impact. This October, we are diving into sustainable seafood practices that benefit our ocean ecosystems and the communities who depend on them. Join UNCW Dining Sustainability to learn more about our sourcing policies and what you can do to join the responsible seafood movement!

What is Sustainable Seafood?

  • Sustainable seafood refers to seafood (fish, shellfish, seaweed, etc.) that is caught or farmed in environmentally responsible ways to ensure healthy, resilient ocean ecosystems and support long-term health. The notion encompasses responsible labor practices that support fishermen and their communities. By implementing safeguards, we minimize the risk of human rights abuse within our seafood supply chains. Responsible aquaculture can be protected by adopting effective resourcing policies that improve traceability by minimizing overfishing and irresponsible overharvesting strategies.

Sustainability Standards

  • The United States is recognized as a global leader in sustainable seafood. Wild-capture fisheries in the U.S. are monitored and legally enforced under 10 national standards of sustainability, established through the Magnuson-Stevens Act. Enacted first in 1976, it’s the primary law governing management of marine fisheries in US waters. This legally mandated framework serves as the bedrock principles of coastal administration and ocean governance. These standards are designed to phase out overfishing, regulate stocks, protect marine breeding habitats, and increase long-term economic and social benefits. The U.S. government's monitoring and jurisdiction have expanded to 200 nautical miles since initial legislation was passed. This created the Fishery Conservation Zone, or Exclusive Economic Zone, that simultaneously protects the economy, environment, and aids in food security. The National Oceanic and Atmospheric Administration (NOAA), is responsible for the science-based conservation and management of marine mammals, endangered species, sustainable fisheries, and aquaculture in these regions. NOAA works directly with seafood industry stakeholders and implements proactive strategies to further protect marine-life ecosystems and habitats. Similar existing policies allow for U.S. government monitoring of unchecked resource extraction, in addition to transparency and a formidable foundation in fishery management frameworks. 

Why Choose Sustainable Seafood?

  • Choosing to consume sustainably produced seafood addresses many issues faced by the seafood industry, such as habitat loss, overfishing, disease transmission, and labor standards. The regulations U.S. fisheries uphold evaluate fish populations to prevent resource depletion, reduce bycatch and the overall carbon footprint of seafood fishing vessels, and promote the responsible disposal of aquaculture wastewater to prevent the spread of pollution and diseases. Not only is choosing sustainable seafood a healthier, high-quality source of protein, but utilizing reliable sources of seafood promotes oceanic biodiversity in addition to helping protect the longevity of marine habitats.

Sustainable Seafood at UNCW Dining

UNCW Dining has an unwavering commitment to quality and abides by responsible, inclusive sourcing policies to ensure our products help support environmentally and socially responsible food chains. Partnerships with trusted stakeholders in the industry, such as wholesale seafood distributors, eco-conscious packing companies, and the fishermen themselves, allow us to provide our guests with responsibly sourced seafood while promoting a sustainable food system. We strictly purchase seafood from sources that are:

Across UNCW Dining, we are proud to feature products sourced from local partners who help bring fresh, high-quality ingredients to our campus community. These partnerships not only provide students with exceptional dining experiences, but strengthen local economies, support North Carolina producers, and showcase the abundance of our coastal region. 

One of our longstanding partners is Southern Breeze Seafood, headquartered in Jacksonville, N.C. Co-founder and local fisherman, Captain John Mallette, delivers fresh shrimp and catfish to campus each week, supplying seafood that is featured throughout our residential dining halls and retail locations. 

Our commitment to local sourcing also extends to collaborations within the university itself. The UNCW Center for Marine Science (CMS) Finfish Aquaculture Program supplies black sea bass for campus retail dining locations, highlighting innovative research taking place right here in our community. Additionally, the UNCW CMS Shellfish Research Hatchery provides oysters for our annual Oyster Roast, allowing students, faculty, staff, and guests to enjoy locally cultivated seafood while learning more about the growing shellfish industry. 

Together, these partnerships connect our campus dining program to the people, industries, and research that make coastal North Carolina unique. As we participate in the National Sustainable Seafood Takeover, we invite you to join us in supporting a more sustainable future through the seafood choices you make. Learn more about our local sourcing and sustainability initiatives at UNCW Dining Sustainability.