Even though states like North Carolina are brimming with fish and shellfish, the state and the country are increasingly serving imported seafood, and North Carolina fishermen are looking to other countries to export their seafood.
Like "farm to table," "sea to table" encourages restaurants and their distributors to obtain food from local producers and harvesters. Slowing this trend's momentum are impediments such as harvest regulations and an underdeveloped supply chain. The author's evidence that overcoming such barriers is worthwhile includes national market research. It asserts that people, when offered the option, would rather have locally grown or harvested foods.