As per the information available South Carolina is pondering to improve it markets for local seafood and the best way it has partnered with celebrity chefs and educating restaurants over what ‘s local and in-season. Megan Westmeyer, coordinator of the Sustainable Seafood Initiative, said at the first S.C. Seafood Summit, that 70 percent of all seafood is sold in restaurants.
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. The main stress would on the “local” brand, contending there can be a profitable demand created for visitors and residents if the campaign is done right. Officials said that good marketing points are that local products are fresh, safe to eat and tasty, versus the cheaper imports coming in from fleets based overseas.
Jack Whetston, an extension aquaculture specialist with Clemson University, is of view that restaurants can actually make more money by featuring a South Carolina-heavy menu because of the demand. Another change that members of the group said is needed to help the industry survive is to press for a truth-in-menu accountability law, which would accurately identify to consumers where their food selections originate.
