Aquaculture in Vermont and New England: A Community Conversation

Join Lake Champlain Sea Grant and partners for Aquaculture in Vermont and New England: A Community Conversation will bring together agency partners, producers, chefs, researchers, educators, and community members for an informal discussion about the current and future role of aquaculture in Vermont and the broader region. Although Vermont’s aquaculture sector is small, there is growing regional interest in fish culture, aquaponics, shellfish and seaweed farming, land-based production systems, local seafood markets, and circular food systems. This event will include brief presentations on regional aquaculture trends, Vermont hatcheries and aquatic resource considerations, aquaponics, and local seafood markets, followed by a moderated panel and audience discussion. Participants are welcome to continue informal conversations afterward at Juniper.

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Date: Monday, June 8
Location: Hotel Vermont, 41 Cherry Street, Burlington, VT 05401
Time: Formal program: 2:30–4:30 PM
Informal arrival and networking begins at 2:15 PM

Tentative Agenda

2:15–2:30 PM — Arrival and informal networking

2:30–2:40 PM — Welcome and framing remarks

Welcome, purpose of the event, and acknowledgment of Hotel Vermont.

2:40–2:55 PM — Aquaculture in Vermont and the region: Regional context and local possibilities – John Brawley, Lake Champlain Sea Grant

Brief overview of aquaculture in our region, Vermont’s current small aquaculture footprint, and possible future directions.

2:55–3:15 PM — Hatcheries, fish health, regulations, and Vermont’s aquatic resources – Tom Jones and Paige Blaker, Vermont Fish & Wildlife

Fish culture systems, hatcheries, aquatic resource protection, species movement, fish health, biosecurity, and Vermont regulatory considerations for aquaculture operations.

3:15–3:35 PM — Aquaponics and circular food systems in Vermont – Holly Counter-Beaver, Finn and Roots

A producer perspective on aquaponics, integrated food production, market opportunities, operational realities, and lessons learned in Vermont.

3:35–3:50 PM — Local seafood, restaurants, and consumer perspectives – Doug Paine, Westport Hospitality/Hotel Vermont 

Chef/restaurant perspective on sourcing, quality, consumer perceptions, and the role restaurants can play in seafood education.

3:50–4:30 PM — Moderated panel and audience discussion

Presenters and invited panelists.

Afterward – Informal conversation at Juniper

Participants are welcome to continue the conversation at Juniper.