The Plan

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688 Action Items Found

  • Fishing 1.2.6 Pilot the use of oysters, clams and natural system restoration techniques to remove nitrogen and phosphorous from coastal waters. Such interventions can serve as alternatives to sewer systems that function to remove nutrients from wastewater plumes.
  • Fishing 1.2.7 Develop oyster, clam, and mussel beds as a method of enhancing marine ecosystems.
  • Fishing 1.2.8 Fund oyster, clam, mussel, and other shellfish seed hatcheries.
  • Fishing 2.1.1 Ensure that fishermen’s access to commercial fisheries is maintained and improved.
  • Fishing 2.1.2 Support new and established retail and wholesale infrastructure through low interest business loans or grants and other programs.
  • Fishing 2.1.3 Implement a fisheries training curriculum that educates the fisheries labor force in the local seafood supply chain, and develops skills of small operators and processors, including in value chain education, sustainable high-tech gear, and alternative and low-energy boat design.
  • Fishing 2.1.4 Provide fish and shellfish industry workforce with living wages and full time work, through such measures as diversifying and expanding markets or developing processing cooperatives. Markets for finfish and shellfish are different. As permitted for the different species, direct-to-consumer markets and wholesale markets should be expanded.
  • Fishing 2.1.5 Ensure safe work environments and training and advancement opportunities for seafood processing workforce.
  • Fishing 2.1.6 Support continuing leasing of shellfish aquaculture under municipal control for small, local harvesters and aquaculturists.
  • Fishing 2.1.7 Support groundfish fishing fleets that range in size and gear type.
  • Fishing 2.2.1 Fund, develop, and implement educational curriculum and events to increase consumer awareness of the benefits of eating fresh, local seafood, as well as precautions to take to ensure that fish eaten comes from unpolluted waters, and that exposure to heavy metals in fish is minimized. Revisit past New England Seafood Series programming by UMass Extension Nutrition Education Program, and consider rededicating funding.
  • Fishing 2.2.2 Develop a toolkit for seafood marketers to easily educate their consumers.
  • Fishing 2.3.1 Perform a review of regulations related to the seafood supply chain, and recommend reformation of those that are overly-restrictive or outdated.
  • Fishing 2.3.2 Fund and ensure longevity of the DMF Seafood Marketing Program, steering committee, and coordinator position.
  • Fishing 2.3.3 Where permitted for different species, open and expand markets for local seafood including: grocery stores; community supported fisheries programs; farmers markets; public markets; institutional distribution including to universities, colleges, hospitals, prisons, public schools; and wholesale distribution.
  • Fishing 2.3.4 Create markets for diverse fish and shellfish species to encourage the harvesting of a range of fish and shellfish species to ensure stable livelihoods and ecological resiliency.
  • Fishing 2.3.5 Expand the markets for a variety of locally-abundant fish species (i.e. Mackerel and Whiting), and lesser known species (i.e. Arcadian Redfish, Dogfish, and Scup) and invasive species (i.e. Green Crab which is threatening shellfish habitat).
  • Fishing 2.3.6 Support value-added seafood product development. Examples include edible seafood products like smoked fish, or non-food products like fish emulsion fertilizer.
  • Fishing 2.3.7 Determine feasibility and develop seafood innovation districts that include elements such as test kitchens, laboratories for developing value-added products and innovative technologies to recover and utilize waste, and start-up accelerators to develop new businesses. Include support systems such as active collaboration with food policy councils, grant writing, marketing studies, business planning, and early-stage financing.
  • Fishing 2.3.8 Support seafood product development and innovation in culinary schools, and universities, colleges, and primary schools that operate culinary programs.