These two kinds of seafood are most often mislabeled

New research looks mislabeled seafood and finds the most likely culprits to be shrimp and Atlantic farmed salmon.

U. Washington • futurity
Dec. 29, 2020 ~7 min

sustainability food fish seafood oceans consumers featured earth-and-environment

Taking fish out of fish feed can make aquaculture a more sustainable food source

Fish farms feed millions of people around the world, but they also consume a lot of fish that are dried or ground up to make aquafeed. Researchers are developing more sustainable alternatives.

Pallab Sarker, Associate Research Professor of Environmental Studies, University of California, Santa Cruz • conversation
Dec. 14, 2020 ~7 min

sustainability fish seafood aquaculture nutrition water-pollution food-security microalgae omega-3-fatty-acids salmon innovation-and-invention sustainable-seafood sardines

COVID-19 took a bite out of US seafood industry

The seafood industry in the US dropped steeply at the start of the COVID-19 pandemic amd recover may depend on federal assistance, researchers say.

Sonia Fernandez-UCSB • futurity
Nov. 30, 2020 ~8 min

business covid-19 fish seafood fisheries united-states society-and-culture

Fishing industry must do more to tackle human rights abuses – here's where to start

One in six fishers in the Gulf of Thailand have been coerced or deceived into working against their will.

Chris Armstrong, Professor of Political Theory, University of Southampton • conversation
Nov. 23, 2020 ~6 min

seafood fishing labour-exploitation fishing-industry thailand prawns modern-slavery human-rights-abuse workers-rights

Americans don't eat enough fish and miss out on robust health benefits

The oils in fish are excellent buffers against disease. Why don't we eat more fish?

Michael Tlusty, Associate Professor of Sustainability and Food Solutions, University of Massachusetts Boston • conversation
Nov. 12, 2020 ~5 min

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Harvard panel asks: Can we eat our way to a sustainable future?

Author Paul Greenberg said eating more and different seafood, emphasizing species that are less energy-intensive to harvest and high in omega-3 fats, can help answer the world’s food challenges in the coming decades.

Alvin Powell • harvard
March 13, 2019 ~6 min

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