Assessing the Potential for Development and Promotion of a Consumer Market for Underutilized Fish Species in Restaurants and Foodservice

By: Daniel Remar  

The main objectives of this project are provide quantitative information on which underutilized fish species are most likely to gain popularity with consumers in New England (using both taste experiments and survey data); collect quantitative and qualitative information on why restaurants choose to source local fish for their menus or not; evaluate if restaurant participation is a stronger financial supporter of regional community supported fisheries (CSFs) than individual households; evaluate if consumers are driven to purchase underutilized species if provided information on the status of their local fishing community, economy, and current environmental impacts; determine how marketing and other informational interventions affect consumers’ behaviors; and, identify how millennials’ perspectives and purchasing decisions in regards to seafood differ from those of the previous generations. By addressing these objectives, this project will show how marketing and regional public relations can be improved, identify if restaurants offering locally caught fish can stabilize and grow domestic fishing cultures and economies, quantify to what extent fishermen could financially benefit by keeping and selling underutilized species, project which underutilized species could become the next highly demanded fish, and evaluate how ecological, economic, and/or environmental information can be marketed and delivered in order to promote the consumption of underutilized species.

"Sustainability", " Consumer Behavior", " Restaurants"
Food Production and Sustainability
Paper Presentation in a Themed Session

Dr. Daniel Remar

Currently I am an Assistant Professor in the Hospitality Management Program, housed in the business school, at the University of New Hampshire, where I teach the food and beverage portion of the undergraduate curriculum. I have spent most of my professional life working with or around food. After spending several years cooking and working in kitchens across the U.S. and France, I decided to shift my career to a more academic focus. I received a master’s degree in Gastronomy from Boston University and my Ph.D. in Hospitality Management from the University of South Carolina. My research centers primarily around sustainability and foodservice, and focuses upon issues related to local food (and seafood) and restaurant consumer behavior. Perhaps it goes without saying, but I love to cook (and do it all the time with my wife who I met in grad school), and I also enjoy fishing and being near the water.