AUBURN, N.Y. — A New York food bank recently found itself facing a remarkable opportunity turned complex challenge when it was offered more than 40,000 pounds of fresh coho salmon from LocalCoho, a salmon farm soon to shut its doors. The twist? The fish were still alive, swimming around their indoor tanks, requiring quick action to extract and process them before the farm closed for good.
The Food Bank of Central New York was presented with the extraordinary chance to obtain about 13,000 fish, high-quality protein sources capable of feeding thousands. But time was of the essence; LocalCoho was ceasing all operations as of January 31, 2025. According to Brian McManus, the food bank's chief operations officer, the timeframe created immense pressure as they mobilized to coordinate this potentially game-changing food donation.
“The fact...really ratcheted up the intensity and the anxiety a little bit,” McManus said, reflecting on the urgency of the situation. “I knew we had the will. I knew we had the expertise.” The initiative was part of continued efforts to tackle food waste, which has become increasingly pressing, as over one-third of the food produced in the U.S. is discarded.
LocalCoho, located west of Syracuse, launched with the ambition to build sustainable salmon farming using recirculated water. Although it had successfully supplied coho salmon to upscale wholesale and retail markets, including Manhattan's sushi restaurants, the startup struggled to secure the additional capital necessary to expand operations.
With imminent closure, farm manager Adam Kramarsyck felt compelled to act to prevent the living fish from ending up wasted or converted to biofuel. That’s when LocalCoho conceived the idea to donate its impending bounty of salmon. “It’s ‘lemonade out of lemons,’ I guess is the phrase,” Kramarsyck remarked.
Given LocalCoho's capability to process only about 600 harvested fish per week by hand, the challenge was monumental: how to extract thousands of fish within the waning days of the farm's existence. Enter the volunteers from the food bank, who donned waterproof overalls and gloves to assist with the live fish extraction—a process vastly different from their usual tasks of sorting produce.
Christina Hudson Kohler, one of the volunteers, described the overwhelming experience. “It’s a little bit different,” she noted during her break. “...in the past, my volunteer work with the food bank has been sorting carrots or peppers.” The lively atmosphere among volunteers showcased community spirit, heightening the urgency and excitement of the task at hand.
To facilitate the processing, the food bank required additional logistical support. A local refrigerated trucking company, Brown Carbonic, stepped forward, offering to transport the fish to a processor located about an hour away in Rochester at no charge. This collaboration was pivotal as the food bank sought to convert the fresh salmon to frozen fillets suitable for distribution.
“A lot of companies going out of business would just be like, ‘Take what you can get, we’ll do the best we can,’” remarked Andrew Katzer, the food bank’s director of procurement. “I mean, they’re working extra hard.” LocalCoho did its part to help, engaging fully with the food bank team to find solutions and execute the plans within the available timeframe.
Once processed and quickly frozen, the salmon will be distributed to the food bank’s extensive network of 243 food pantries, soup kitchens, and shelters, significantly impacting those dependent on their services. The collective effort is anticipated to provide more than 26,000 servings of protein—a staple and desirable item— to help nourishing the needy.
“Protein, animal protein is very, very desirable. We know people need it for nourishment and it’s difficult to get,” McManus stated. The food bank, accustomed to dealing with canned and frozen seafood, was geared up for distribution but recognized the remarkable impact this fresh fish donation would create within their community.
“I don’t anticipate this being here very long,” McManus added confidently. “We’ve had salmon before, but not like this.” The unique circumstances around this donation, combined with community effort and organizational collaboration, not only highlights the creativity and dedication of those involved but also sets a precedent for future actions against food waste, ensuring those most vulnerable have access to much-needed nourishment.