Innovation & Investment
Minderoo Foundation pledges to support ocean health and the blue economy
Minderoo Foundation commits $5.9 million to the ReOcean Fund, backing ocean restoration, sustainable seafood and science-based data solutions.
Responsibility
IFT examines the future of aquatic food systems and supply chains
Aquatic foods can contribute to a healthier population and a more resilient food system by bringing together research and sustainable seafood supply chains.
Responsibility
Study: Overhauling global food systems with sustainable seafood may help boost food security and avert worsening land crisis
Scientists say sustainable seafood, less food waste and land restoration can boost food security and protect biodiversity.
Fisheries
Report: Sustainable seafood production improving globally, but Asia and Africa face challenges
Progress in sustainable seafood production is notable but uneven, according to the latest Sustainable Fisheries Partnership report.
Intelligence
Walton Family Foundation poll finds strong backing for sustainable seafood
A poll commissioned by the Walton Family Foundation finds most Americans believe ocean health and sustainable seafood need urgent protection.
Intelligence
Global interdisciplinary collaboration will drive Japan’s sustainable seafood movement, experts say
The Tokyo Sustainable Seafood Summit tackled tough topics like antimicrobials, traceability, IUU fishing and plastic pollution.
Intelligence
Paper authors urge caution with sustainable seafood claims
Michael Tlusty and Øistein Thorsen, authors of the recently published paper, “Claiming seafood is sustainable risks limiting improvements,” delve into the declarations made by companies and remind all that sustainability is a journey, not a destination.
Intelligence
For chefs, a seafood information crisis looms
Ongoing research on foodservice professionals reveals ever-growing pressure on seafood suppliers to procure safe, sustainable and high-quality seafood and provide them with all the intricate information they may require. Chefs are pressed for resources and many lack the time to grasp this complex issue.