Red's Best local day boat fishermen visits Babson College

A representative from Red's Best, a local network of fishermen which provides seafood to Babson College, visited the campus on March 9 to educate guests on local sustainable fish and the importance of supporting local day boat fishermen.

The visit by Red’s Best University Seafood Program Manager Molly Miriam Bajgot was designed to showcase Sustainable Fish Month, National Nutrition Month, and to highlight the ongoing commitment to sustainable foods by Sodexo, dining services partner on campus.

"Students were absolutely excited about the fresh fish program being started at Babson,” said Bajgot. “They were impressed and allured by the whole fish on display, asking if this would come back each week, and many were moved to try the local pollock on the line. Later that night the hotline served monkfish. This is a new day for college dining halls - expanding our students’ pallets and access to our regional food sources."

Red’s Best traceability system tracks seafood from the ocean to the dinner plate, electronically tracing catches from the unloading of fishermen’s vessels and through transportation, processing, and distribution, maintaining temperature and sanitary conditions.

“We wanted to emphasize that, by partnering with companies like Red’s Best, Babson College uses the best ingredients available and supports the local community and industry,” said Sodexo Chef R. Damian Zedower.

In April, Red’s Best will visit additional campus locations served through Sodexo including Concord Academy, Olin College and Walnut Hill School for the Arts.

Babson will continue to serve Red's Best every Friday through lent.