{"id":11448,"date":"2016-11-04T13:11:38","date_gmt":"2016-11-04T17:11:38","guid":{"rendered":"https:\/\/digital.hbs.edu\/platform-rctom\/submission\/imagine-a-world-without-lobster-rolls\/"},"modified":"2016-11-04T13:11:54","modified_gmt":"2016-11-04T17:11:54","slug":"imagine-a-world-without-lobster-rolls","status":"publish","type":"hck-submission","link":"https:\/\/d3.harvard.edu\/platform-rctom\/submission\/imagine-a-world-without-lobster-rolls\/","title":{"rendered":"Imagine A World Without Lobster Rolls"},"content":{"rendered":"

The Beginnings of Luke\u2019s Lobster<\/strong><\/p>\n

Luke Holden, a Maine native, opened the first Luke\u2019s Lobster shack in New York City in 2009. Like many impressionable college graduates, the lobsterman-turned-investment banker had followed his friends to New York to pursue a career in finance. Upon arrival to the Big Apple, Holden realized that it was nearly impossible to find a high quality, affordable lobster roll. Soon he was writing the business proposal for what would eventually become Luke\u2019s Lobster, a chain of 20 seafood restaurants spanning 9 states, on track to reach over $24 million in revenue by the end of 2016 [1].<\/p>\n

Climate Change Driving Lobsters out of New England<\/strong><\/p>\n

Like polar bears, lobsters face an uncertain future. Once upon a time, lobsters were so abundant in the northeast that people would catch them by hand while walking along the shoreline. Now, vast stretches of New England are devoid of the crustaceans, a lobster drought inextricably tied to the ever-warming oceans. A new study conducted by researchers at the University of Maine Darling Marine Center and Bigelow Laboratory for Ocean Sciences found that lobsters will be extinct by 2100 due to warming waters caused by climate change [2]. The United Nations predicted that waters in the Gulf of Maine, where most of America\u2019s remaining lobster fisheries are located, will warm by five degrees in the next 84 years\u2014an environment in which lobster larvae cannot survive [2].<\/p>\n

It does not take a crystal ball to see a possible future for the Maine lobster industry\u2014all it takes is to look south. Although right now the country\u2019s lobster catch is strong, with U.S. fishermen having topped 100 million pounds of lobster for seven years in row, the looming climate crisis is already visible in Southern New England. Warming water temperatures have been pushing the lobster population further and further north for decades, first decimating the industry off the coasts of Rhode Island and Connecticut, then off Cape Cod. The lobster catch south of Cape Cod fell to ~3.3 million pounds in 2013, 16 years after it peaked at ~22 million in 1997 [3]. Therefore, it is cause for concern that despite the industry booming in Maine, with record landings in the last three years, the focal point of the catch has changed throughout the years. It is evident that one of Maine\u2019s iconic industries, inseparable from and indispensable to so many communities, is being disrupted.<\/p>\n

\"American<\/a><\/p>\n

Sustainability & Traceability at Luke\u2019s Lobster<\/strong><\/p>\n

Despite their vulnerability to future climate threats, the Maine lobsterman have been ahead of the curve on sustainability for more than a century. The state passed the country\u2019s first sustainability law in 1879, which established the lower threshold on legal lobster size (requiring fishermen to throw back small lobsters). Today, similar sustainability measures have been integrated into every step of the lobstering process\u2014from \u201ctrap to table.\u201d On top of minimum and maximum size restrictions for lobsters that can be caught, lobstermen throw back female lobsters bearing eggs and lobstermen are limited to 800 lobster traps per commercial fisherman. Licenses for the Maine lobster fishery are closed, so no new lobstermen may start lobstering until others retire [4]. Luke\u2019s Lobster\u2019s personal Guide to Sustainable Seafood Practices<\/em> can be found below.<\/p>\n

\"\"<\/a><\/p>\n

In order to ensure sustainability and traceability of its lobsters, Luke\u2019s Lobster owns and operates one of the largest processors in Maine, Cape Seafood. By doing so, Luke\u2019s Lobster established a vertically integrated business model. They do not own their boats, but by owning the processing portion of the supply chain, Luke\u2019s Lobster can verify that the lobster used in their rolls is not only sustainably sourced, but also sustainably processed [5]. As explained by Luke Holden, \u201ccreating Cape Seafood allows the Company to take a day\u2019s production and trace it back to the individual lobsterman, what catch they had that day, which day they caught it and what area and what harbor they came into that day.\u201d<\/p>\n

The Future of Luke\u2019s Lobster<\/strong><\/p>\n

At a time when overfishing and climate change continue to vex the seafood industry, the story of the sustainability of Maine\u2019s lobster fishing industry provides a ray of hope. Luke\u2019s Lobster is already abiding by sustainable practices, thinking strategically about ways to improve fisheries in order build resilience within its span of control. It is important for Luke\u2019s Lobster to understand the challenges it is facing. When founded, Luke\u2019s Lobster sourced 100% of its lobsters from Maine. As noted above, the focal point of the industry is shifting as our oceans warm\u2014a signal of the industry\u2019s vulnerability to change. In order to stay relevant, Luke\u2019s Lobster must pay attention to these changes and be willing to adapt accordingly. It takes a great lobster to make a great lobster roll, and it is critical that Luke\u2019s Lobster knows where to find them, as it is impossible to make lobster rolls without lobsters.<\/p>\n

(791 words)<\/p>\n

[1] Forbes Welcome. 2016.\u00a0How Luke\u2019s Lobster Keeps Its Maine Flavor As It Scales Globally<\/em>. [ONLINE] Available at: http:\/\/www.forbes.com\/sites\/nataliesportelli\/2016\/07\/14\/how-lukes-lobster-keeps-its-maine-flavor-as-it-scales-globally\/#46bed945ceaa. [Accessed 04 November 2016].<\/p>\n

[2] Boston Magazine. 2016.\u00a0Global Warming Could Decimate Maine Lobsters by 2100, Study Says<\/em>. [ONLINE] Available at:\u00a0http:\/\/www.bostonmagazine.com\/restaurants\/blog\/2016\/09\/28\/maine-lobsters-global-warming\/. [Accessed 04 November 2016].<\/p>\n

[3] The Guardian. 2016. Baby Lobsters In Hot Water As Ocean Temperatures Rise.<\/em> [ONLINE] Available at: https:\/\/www.theguardian.com\/environment\/2016\/sep\/24\/lobsters-climate-change-oceans-marine-life-seafood-research\/. [Accessed 04 November 2016].<\/p>\n

[4] Sustainability – Luke’s Lobster | Traceable, Sustainable Seafood. 2016.\u00a0Sustainability – Luke’s Lobster | Traceable, Sustainable Seafood<\/em>. [ONLINE] Available at:\u00a0http:\/\/www.lukeslobster.com\/sustainability\/. [Accessed 04 November 2016].<\/p>\n

[5] Food Republic. 2016.\u00a0How Maine\u2019s Lobster Industry Is A Model Of Sustainable Seafood \u2013 Food Republic<\/em>. [ONLINE] Available at:\u00a0http:\/\/www.foodrepublic.com\/2016\/09\/26\/the-secrets-to-maine-lobsters-successful-sustainability\/. [Accessed 04 November 2016].<\/p>\n","protected":false},"excerpt":{"rendered":"

\u201cIt doesn\u2019t take a master chef to make a great lobster roll; it takes a great lobster\u201d \u2013 Luke Holden (Founder of Luke's Lobster)<\/p>\n","protected":false},"author":2663,"featured_media":11476,"comment_status":"open","ping_status":"closed","template":"","categories":[1721],"class_list":["post-11448","hck-submission","type-hck-submission","status-publish","has-post-thumbnail","hentry","category-lobsters"],"connected_submission_link":"https:\/\/d3.harvard.edu\/platform-rctom\/assignment\/climate-change-challenge-2016\/","yoast_head":"\nImagine A World Without Lobster Rolls - Technology and Operations Management<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/d3.harvard.edu\/platform-rctom\/submission\/imagine-a-world-without-lobster-rolls\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Imagine A World Without Lobster Rolls - Technology and Operations Management\" \/>\n<meta property=\"og:description\" content=\"\u201cIt doesn\u2019t take a master chef to make a great lobster roll; 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