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Eliminating Forced Labor in U.S. Supply Chains
New, 1-Year Master’s in Ocean Food Systems from UNE
A LEAP FORWARD FOR TRACEABILITY - An Introduction to the Global Dialogue on Seafood Traceability and How Voluntary GDST Standards Will Affect the Industry
Animal waste is an unpleasant topic, but if it's not present in the mind of the average shrimp farmer it will be soon, as growing concerns about environmental impact will push shrimp farmers worldwide to curb their discharge rates. In this webinar, we'll hear about a project that's been going on for a few years now, featuring a shrimp farm with no discharge at all. For those looking to get ahead of the sustainability game, that's a tantalizing prospect, and we'll hear about how this farm is very likely a glimpse at what the shrimp farming industry will become.
This report details the findings of a SeafoodSource survey of more than 500 American seafood consumers and is the only major study to compare seafood with other grocery store proteins.
Seafood advocate, celebrity chef, and prolific author Barton Seaver has written a new book, “American Seafood – Heritage, Culture and Cookery from Sea to Shining Sea.” It offers an extended into the country’s fisheries, looking at their history, culture, culinary uses, and impact on the country. In an open-ended discussion, Seaver will discuss what he learned while researching and writing the book, his views on the importance of seafood sustainability efforts, his thesis that Americans should be eating more American seafood, and his views on what the seafood industry can do to make that happen.
Today’s seafood business landscape is bright. Consumers everywhere are finding value in seafood and are flocking to both retailers and restaurants in search of high-quality proteins.
Seafood sustainability today is not what it was 20 years ago, or even what it was last week.
