1. Let’s Start at the Bottom-Line “If our actions can be detrimental to the planet and ourselves, ….then so too may our actions be restorative and healing.”

2. Can We Agree? Whole Foods are vastly better for us than Processed Foods. …but our current Food System makes it very difficult to get Whole Foods.

3. Can We Agree? …THIS IS NOT A WHOLE FOOD.

4. Can We Agree? You are either eating Real Food, or all else is just a Treat or just unhealthy. …fact is, people are dying from the over consumption of Junk. We call this a Lifestyle Disease. Heart Disease, Diabetes, Stroke, Certain forms of Cancer, Obesity….

5. Can We Agree? Cooking Real Food just once a week is far better than none at all. It is the same argument as exercise….. “more is better than less….. and some is a lot better than none”

6. Can We Agree? The Real Challenge is, “I’m too busy to Cook Real Food” …and the core problem, that cooking real food is thought of as time consuming work.

7. What’s For Lunch? Welcome to the Paradigm Shift Cafe…… Serving Large Portions of Fundamental Change with a side of Sustainability… hold the underlying negative assumptions.

8. Who We Are:  North Coast Seafoods is a fully integrated, globally sourced, seafood processor, importer and exporter of high quality seafood products that sells directly to retailers and multi-unit food service operators throughout North America.  North Coast additionally operates its own “Culinary Division”, providing more than 600 Local, Regional and National restaurants and hotels a daily supply of quality seafood.  North Coast is committed to the fisherman’s right to fish and to the sustainability of our resources for future generations.

9. THE CLARITY OF GRAPHICS …THE BIG PICTURE …THE BOTTOM-LINE …AT THE END OF THE DAY...WHEN ALL IS SAID AND DONE…. OUR MISSION IS CLEAR.

10. THE BUTTERFLIES AND RAINBOWS The beauty of Sea to Schools is that it provides a practical solution to a multitude of current global issues. In serving sustainable fish in the Massachusetts and New England schools, we are nourishing our kids and helping them become stronger and better learners, which is just what our future needs. Responsibly harvested fish is the most environmentally sustainable choice. Exposing New England kids to the history, traditions and methods of harvesting the bounty of our sea will help keep local culture and economies alive for many years to come.

11. THE ELEPHANTS in the LUNCH ROOM  Seafood is too Expensive.  You are Scared they won’t like fish.  You are Afraid to Cook Seafood.

12. THE ELEPHANTS in the LUNCH ROOM Seafood is too Expensive It all depends on who you tie your wagon to. Eliminate the Middle-Man. Partner with a processor. Processors create “trim”. Trim – creates opportunities. One Chef’s Trim….is Another Chef’s Treasure.

13. THE ELEPHANTS in the LUNCH ROOM Will They Accept Seafood? We must create a culture that celebrates “Real Food” Introducing new Seafood lunch items takes time and change will be slow, especially when students are expecting hotdogs and pizza, or fish that only Mom makes at home. Be Patient… Turn This Into this

14. THE ELEPHANTS in the LUNCH ROOM I’m Going to Screw it up! Cooking Seafood is very difficult……… - We can help you create “fool-proof” applications. You will be amazed at what “encrusting” can do for fish - Develop Batch Cooking Procedures. - Use “Time and Temperature” Techniques. Use your thermometer. It’s done at 145 degrees. - Anything you do with chicken, you can do with seafood. - Seafood accepts Bold Flavors Well. - Like most things in life, simplicity prevails. You don’t have to be a star, baby... To be in our show

15. SOLUTION #1 Baked Sole New England Style - MSC Certified Sustainable Sole - Regionally fished from the Grand Banks - Affordable 3.6 or 4.5 oz. Portions -.66 or.83 cents per portion - Baked from Frozen to your service line in just 50 minutes - No Labor Needed - Homemade New England Seafood Taste - 85% Healthy Protein - Wild Caught Seafood - Made Locally in Boston @ North Coast Seafoods

16. SOLUTION #2 Coconut Crusted Redfish - GMRI Certified Sustainable Acadian Redfish - Locally fished from the Gulf of Maine - Baked from Frozen to your service line in just 12 minutes - No Labor Needed - Crunchy Coconut Breading Kids will love. - 80% Healthy Protein - Wild Caught Seafood Made Locally in Boston @ North Coast Seafoods

17. SOLUTION #3 Salmon Burgers… and we all know burgers sell…. - Cold Water Atlantic Salmon - Locally Harvested from the Gulf of Maine - Fun & Healthy Alternative to Ground Beef -Quarter Pounder Salmon Burgers -.62 each - 77% Healthy Protein - Easily adapted into today’s most popular Flavor Profiles Made Locally in Boston @ North Coast Seafoods Buffalo Salmon Burger Salmon Teriyaki Burger Bun-Less Salmon Burger Stack

18. “ IT’S NOT NUTRITION UNTIL IT’S EATEN ” 18 Suggestive selling can make your Seafood a Success. -Refer to the lunch by a “Custom Name”, not just “do you want fish or chicken” -Be Creative and use Humor targeted to the age group -“Chipolt-ize” your service with Customization -It is not only “what” you suggest….but “how” it is suggested. Eye-Contact - Friendly – Smiling – Inviting – Positive Attitude -Educated Servers. This is your Marketing Team. -Training seminars and tastings will elevate and educate your staff

19. What the H-E Double Hockey Sticks is SUSTAINABLE? North Coast Seafoods is Committed. So committed, we use a Third Party Auditing Organization to Certify our product. MSC – Marine Stewardship Council, certifies a global fishery is sustainable. GMRI – Gulf of Maine Research Institute, manages local fishery sustainability and traceability BAP – Best Aquaculture Practices, certifies rated aqua-farms are maintained at highest quality levels. The words “Local” and “Sustainable” Are not interchangeable.

20. NORTH COAST SEAFOODS COMMITMENT - MSC Principles Healthy Fish Stocks Low Impact on Environment Effective Management Systems Focus Global Fisheries 3 rd Party Assessment Continuous Improvement Fishery Environmental Impact

21. NORTH COAST SEAFOODS COMMITMENT - GMRI Principles Managed Fishery for long term health Continuous improvement of sustainability Traceability of fishery from harvest area Focus Local “Gulf of Maine” Fisheries GMRI Assessment Continuous Improvement Overall Environmental Impact

22. NORTH COAST SEAFOODS COMMITMENT - BAP BAP Principles To promote responsible practices across the aquaculture industry. The Best Aquaculture Practices (BAP) standards address environmental and social responsibility, animal welfare, food safety and traceability in a voluntary certification program for aquaculture facilities.

23. Keys to Success 23  Make slow, gradual changes  Offer food tastings  Incorporate changes after school breaks and vacations  Get students, teachers, parents and your Wellness Committee involved.  Show Your Enthusiasm to your customers – With Gusto!!!

24. THANK YOU! Andrew Wilkinson, Seafood Specialist Cell 617-872-4660 Office 617-345-4444 awilkinson@northcoastseafoods.com

25. Gulf of Maine Responsibly Harvested  Place-based cooperative branding  Criteria around sustainability and traceability  Rewards continuous improvement

26. Gulf of Maine Responsibly Harvested  Place-based cooperative branding  Criteria around sustainability and traceability  Rewards continuous improvement

27. Traceability ?

28. Underutilized Species  Low value  Untapped allowable catch  Well managed  Attractive culinary attributes Gulf of Maine Research Institute drawings of redfish, pollock, mackerel (top to bottom)

30. Thank you! Kyle Foley Sustainable Seafood Brand Manager kfoley@gmri.org 207-228-1670