CHARLESTON – South Carolina should improve how it markets local seafood and a good start would be partnering with celebrity chefs and educating restaurants over what ‘s local and in-season, marine industry supporters say.
“Seventy percent of all seafood is sold in restaurants,” Megan Westmeyer, coordinator of the Sustainable Seafood Initiative, said at the first S.C. Seafood Summit this week. “They have a lot of power.”
More than 60 seafood and aquaculture backers gathered in Charleston to float ideas how best to sustain an industry operating under increased pressure, largely from overseas competition.
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