Fresh Catch: How Marriott Is Supporting Innovation in American Lobster Sourcing

Fresh American lobster is a staple of New England cuisine and a mainstay on menus across Marriott International's global portfolio. But behind this and other beloved seafood items lies a complex issue: traditional, fixed fishing gear can pose a risk to the critically endangered North Atlantic right whale, endangered leatherback sea turtle, and other marine wildlife. The challenge facing the seafood industry is whether lobster, crab, and other products can be harvested in ways that help to protect both marine life and livelihoods.

As Marriott furthers its commitment to culinary innovation and responsible sourcing, the company collaborated with the BalanceBlue Lab at the New England Aquarium to support a pilot program focused on rewarding Massachusetts lobstermen proactively testing ropeless fishing technology and exploring innovation for future fishing.

A New Approach to a New England Classic

For generations, lobster fishermen have relied on vertical fishing lines that connect traps on the ocean floor to surface buoys so they can easily see and haul their gear. While effective for harvesting American lobster and other bottom dwellers, those lines can pose a risk to North Atlantic right whales, one of the world's most endangered whale species. Scientists estimate less than 400 right whales remain, and entanglement in fishing gear is among the greatest threats to their survival. Using ropeless fishing gear reduces the risk that the buoy line will entangle wildlife. It can also allow fishermen to fish in areas that may otherwise be closed to protect endangered species while they are present.

Today, some fishermen are choosing to test on-demand, or ropeless, fishing gear that can reduce the risk of vertical lines in the water. Through the Aquarium-led pilot supported by Marriott, fishermen evaluating these emerging technologies are having their products traced to the marketplace and promoted as being caught in ways that pose lower risks to ocean wildlife, helping support a more responsible approach to lobster fishing.

One of the strongest Marriott supporters of innovation in responsible lobster sourcing is Michael Panasuk, Executive Chef at the Boston Marriott Copley Place. A Marriott associate for more than 35 years, Panasuk has been a longtime advocate for innovative fishing gear, especially as Marriott properties look for ways to meet evolving guest needs.

The Communities Behind the Catch

At the heart of the pilot are the Massachusetts lobstermen choosing to test new approaches on the water. Lobster fishing remains a critical source of income for many coastal communities across New England. Fishermen participating and testing ropeless fishing technology are balancing environmental stewardship with economic opportunity while helping their trade thrive for generations to come.

Collaborating for Healthier Oceans

The initiative aligns with Marriott's commitment to responsible operations through Serve 360, the company's sustainability and social impact platform. By supporting an Aquarium-led pilot and collaborating directly with fishermen testing new approaches on the water, Marriott has helped to spotlight an emerging solution aimed at building a more enduring future for lobster fishing, one that supports both coastal communities and healthier marine ecosystems.

The pilot is the first step in helping to protect endangered species as well as the future of local fishing communities, and advance conversations about how great dining experiences, responsible sourcing, and long-term environmental stewardship can work hand in hand.