UMBC Dining Hall Serves Seafood Grown Sustainably by IMET

The UMBC dining hall recently served sustainably grown seafood from the Institute of Marine and Environmental Technology (IMET).  The scientists at IMET conduct marine and environmental research and thereby create technologies designed to foster the protection and restoration of coastal marine systems and their watersheds and sustainable use of their resources. IMET's work includes the use of sustainable aquaculture techniques for the production of high value marine fish. UMBC Professor Yoni Zohar, head of IMET’s Aquaculture Research Center, is breaking new ground in sustainable marine aquaculture. IMET’s operation raises high value marine fish in controlled conditions that allow for shorter growth times and highly nutritious fish. The waste products of the aquaculture system are then converted into methane that can power a generator. Yoni explains “We grow the most delicious and healthy bronzini in an environmentally sustainable way and provide nutritious marine fish in a way that can be scaled up and commercialized.” UMBC has chosen to highlight the menu of the student cafeteria this week with locally grown food. Bronzini, or European Sea Bass, is a fish that is traditionally served in Mediterranean countries but has seen a dramatic decline in numbers due to over fishing practices.