Intelligence
The Tokyo Sustainable Seafood Summit tackled tough topics like antimicrobials, traceability, IUU fishing and plastic pollution.
Intelligence
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
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.