{"id":203,"date":"2026-02-12T18:02:32","date_gmt":"2026-02-12T18:02:32","guid":{"rendered":"https:\/\/sites.une.edu\/seamade\/?page_id=203"},"modified":"2026-03-05T18:19:06","modified_gmt":"2026-03-05T18:19:06","slug":"current-year-goals","status":"publish","type":"page","link":"https:\/\/sites.une.edu\/seamade\/current-year-goals\/","title":{"rendered":"Current Year Goals"},"content":{"rendered":"\n
Continue to develop the structures and opportunity for UNE students to operate the SeaMade nutrition bar enterprise as a business that includes sales at UNE and other retail outlets.<\/p>\n\n\n\n
Further explore UNE sourced food for SeaMade bars with focus on seaweed, honey (licensed), and blueberries. Also explore other potential local products (e.g., replacement for almonds).<\/p>\n\n\n
\n<\/figure>\n<\/div>\n\n\n
Continue exploration of sustainable wrapper for SeaMade bars. Pursue parallel process of plastic wrappers for immediate production and more sustainable wrapper for future production.<\/p>\n\n\n\n
Produce ~ 5,000 UNE SeaMade bars for dissemination at UNE (total number will depend upon demand) and develop plan for distribution at UNE.<\/p>\n\n\n\n
Develop detailed budget for SeaMade bar ingredient, production, and wrapper costs. Propose retail and wholesale prices per bar, per box (12), and per case (8 boxes; 96 bars).<\/p>\n\n\n\n
Prepare for external wholesale efforts next year.<\/p>\n\n\n\n
Continue to develop the structures and opportunity for UNE students to operate the SeaMade nutrition bar …<\/p>\n","protected":false},"author":120,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_acf_changed":false,"footnotes":""},"folder":[],"class_list":["post-203","page","type-page","status-publish","hentry"],"acf":[],"yoast_head":"\n
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<\/figure>\n<\/div>\n\n\n