| Overall Rating | Silver - expired |
|---|---|
| Overall Score | 52.28 |
| Liaison | Jamie Jacquart |
| Submission Date | March 5, 2021 |
University of Massachusetts Dartmouth
IN-47: Innovation A
| Status | Score | Responsible Party |
|---|---|---|
|
0.50 / 0.50 |
Kirby
Roberts Director of Marketing & Catering Dining Services |
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Name or title of the innovative policy, practice, program, or outcome:
Incorporating kelp into dining
A brief description of the innovative policy, practice, program, or outcome that outlines how credit criteria are met and any positive measurable outcomes associated with the innovation:
Kelp has been eaten and used medicinally for hundreds of years in various forms, but it remains a relatively unknown and underutilized resource in recipes and on menus. The Massachusetts Maritime Academy, UMass Dartmouth, Northeastern University, and Eastern Connecticut State University seek to change that. Working with Chartwells, Farm Fresh Rhode Island, Sardilli Produce, and Dole & Bailey, these partners want to increase awareness of kelp among the public, introduce more of it on campus menus, and develop a marketing strategy to communicate the benefits of kelp.
The project is led by, Massachusetts Maritime Academy, and launched during the fall semester of 2019 and will continue until Summer 2022.
Each campus will also include student intern and/or work study positions to help facilitate the popularity of the program on campus. Marketing and education will be key components to the success of the program. This will include a portable kitchen kiosk for each of the partners used to create enthusiasm, test recipes, and spread the health benefits of kelp.
The project is led by, Massachusetts Maritime Academy, and launched during the fall semester of 2019 and will continue until Summer 2022.
Each campus will also include student intern and/or work study positions to help facilitate the popularity of the program on campus. Marketing and education will be key components to the success of the program. This will include a portable kitchen kiosk for each of the partners used to create enthusiasm, test recipes, and spread the health benefits of kelp.
Optional Fields
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None
The website URL where information about the innovation is available :
Additional documentation to support the submission:
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Data source(s) and notes about the submission:
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