Hook & Cook

"Hook & Cook" refers to a program where participants in a charter fishing expedition may bring their catch to a local seafood restaurant to have it cooked and prepared by the chef. The idea is to partner charter boat operators with local restaurants so that charter customers can have their freshly caught seafood prepared for them (and only them) at a nearby establishment. Similar programs exist in Michigan, North Carolina, and Florida. This project will explore the potential legal implications and liabilities for restaurants and charter boat captains who would choose to participate in such a program in Virginia as it relates to current Virginia health laws. This project will examine the Code of Virginia and Virginia Administrative Code to examine liabilities surrounding chains of custody, adequate refrigeration, notice to the restaurant that a charter is inbound, placement of liability, questions of food-borne illness and disclosure, and other health code implications related to existing laws.

• People and Entities Involved Outside W&M:
  • TBD
• People and Entities at W&M Involved:
  • Lisa Ayers Lawrence, Associate Director of Strategic Initiatives & Broader Impacts, VIMS
  • Susanna Musick, Marine Research Specialist, VIMS
  • Thomas Ruppert, VCRC Director
  • Cameron Bruce, VCRC Assistant Director
  • Aurora Garrison, W&M Law School J.D. Candidate (Spring 2026)
  • Arlie Munday, W&M Environment & Sustainability, Government; Class of 2028 (Spring 2026)