Podcasts about Sustainable seafood

This episode is sponsored by WildTechDNA: https://wildtechdna.com Episode Summary As aquaculture continues to expand its role in global food production, public understanding of farmed seafood often struggles to keep pace. Misconceptions, outdated narratives, and the rapid spread of information across social media have created new challenges for producers, researchers, and seafood organizations seeking to build trust with consumers. Effective communication has become an essential part of responsible seafood production, requiring more than facts alone—it requires stories that connect people with the individuals and communities behind the industry. James Sibley has built one of the world's largest aquaculture-focused audiences by documenting seafood production firsthand across multiple continents. Drawing from experiences on more than 150 farms, he discusses why authentic storytelling resonates across diverse audiences, how transparency strengthens social license, and why seafood producers have an opportunity to become their own advocates online. The conversation also examines the growing influence of AI-generated content, the importance of consistency in digital communication, and practical ways the seafood industry can better engage consumers through genuine human stories. Featured Guests James Sibley Founder, Content Creator SibleyAqua Key Topics Covered Building a global career in aquaculture media and digital storytelling Why social media now shapes public perception of farmed seafood Communicating complex aquaculture topics without technical jargon The value of authentic, on-farm storytelling for consumer education How misinformation influences social license and industry reputation Lessons learned from filming aquaculture operations in 14 countries The opportunities and risks of AI-generated content in seafood communications Why seafood producers should invest in consistent digital storytelling Connecting consumers with the people behind seafood production Creating educational content that serves both industry professionals and newcomers Key Takeaways Authentic storytelling creates stronger public trust than polished marketing alone. Social media has become one of the seafood industry's most influential communication channels. Showing real people and real production practices helps close the knowledge gap around aquaculture. Consistency matters more than perfection when building an online audience. Transparency and curiosity encourage constructive conversations instead of confrontation. Human stories often resonate more deeply than technical explanations. Investing in communication is increasingly important for maintaining social license. Links and Resources Mentioned Follow James Sibley:  Website | Instagram | Facebook | YouTube | LinkedIn | TikTok Follow Global Seafood Alliance: Facebook | LinkedIn | Instagram | YouTube | Website Email us: podcast@globalseafood.org If you want to be more involved in the work that we do, become a member of the Global Seafood Alliance: https://www.globalseafood.org/membership/   The views expressed by external guests on Aquademia are their own and do not reflect the opinions of Aquademia or the Global Seafood Alliance. Listeners are advised to independently verify information and consult experts for any specific advice or decisions.

Episode Summary The Responsible Seafood Summit returns to Bangkok, Thailand, bringing together seafood professionals from across the global value chain for four days of learning, collaboration, and meaningful industry connections. Hosted by the Global Seafood Alliance, the Summit creates an environment where producers, retailers, suppliers, researchers, NGOs, policymakers, and seafood leaders can exchange ideas, explore emerging challenges, and work toward practical solutions that strengthen the future of responsible seafood. This year's program highlights major industry priorities including global seafood markets, aquaculture production, fisheries, animal health and welfare, feed innovation, labor practices, and seafood supply chains. With a new program structure that combines broad industry discussions with focused deep-dive sessions, attendees will have opportunities to gain valuable insights, build new partnerships, and help shape the conversations driving seafood sustainability and innovation worldwide. Episode Sponsor Thank you to Veramaris for sponsoring this episode of the Aquademia podcast Their vision is bold: reshaping how the world is nourished with Omega-3. By pioneering new ways to deliver essential nutrition, Veramaris supports the aquaculture industry in closing the Omega-3 supply gap. Through resilient innovation, they produce high quality EPA and DHA directly from natural marine algae, providing farmers with a secure, reliable supply to raise healthier fish. Earning trust in every drop of algal oil, Veramaris makes sustainable growth possible today, and tomorrow. Learn more at Veramaris.com and give them a follow on LinkedIN. Featured Guests Steve Hart Senior Vice President of Market Development Global Seafood Alliance Key Topics Covered Why Bangkok was selected to host the 2026 Responsible Seafood Summit The importance of returning the Summit to Asia The 2026 theme: Connect, Collaborate, Commit New program structure featuring plenary sessions and focused deep-dive discussions Global seafood market trends and changing consumer preferences Aquaculture production, feed innovation, and animal health Tuna sustainability, labor practices, and vessel connectivity Networking opportunities designed to encourage meaningful industry relationships Industry field trips showcasing Thai aquaculture, fisheries, feed production, and culinary experiences Executive keynote conversations with leaders from Binhuan, Umios, and Thai Union Key Takeaways The Responsible Seafood Summit emphasizes collaboration that leads to real industry action. Returning to Thailand places the event at the center of one of the world's most important seafood regions. New programming combines high-level industry perspectives with practical, solution-focused discussions. Networking is intentionally built into every aspect of the event through meals, receptions, tours, and the attendee app. Field trips provide firsthand experiences across aquaculture, fisheries, seafood production, and Thai culture. Industry leaders from across the seafood supply chain will share insights on navigating today's rapidly changing marketplace. The Summit offers valuable opportunities for professionals at every stage of their careers to build lasting relationships. Links and Resources Mentioned Responsible Seafood Summit (REGISTER) Seafood Nutrition Partnership - Summer Seafood Challenge The views expressed by external guests on Aquademia are their own and do not reflect the opinions of Aquademia or the Global Seafood Alliance. Listeners are advised to independently verify information and consult experts for any specific advice or decisions.

Episode Summary What if the future of seafood sustainability starts with everything we leave behind? Across global seafood systems, fish skins, heads, frames, roe, and other processing leftovers are often treated as low-value material or discarded entirely. Yet growing interest in full utilization is challenging long-held assumptions about seafood waste and creating opportunities that extend well beyond the plate. Dallas Abel's work sits at the intersection of fisheries, circular economy thinking, conservation, and product innovation. Drawing from experience as a fisheries observer and later through New Zealand's Kai Ika initiative, his work explores how overlooked parts of the fish can become valuable resources for communities, education, and entirely new product categories—including fish leather. The conversation highlights how greater utilization can strengthen seafood system resilience, reduce waste, create economic opportunity, and encourage a broader cultural shift toward valuing the whole fish. Featured Guests Dallas Abel — Founder, Ofishal Leather Key Topics Covered Fisheries observation and insights into seafood processing practices Seafood waste and opportunities for full fish utilization The origins and growth of the Kai Ika community redistribution model Cultural perspectives on consuming different parts of the fish Fish leather production and the tanning process Comparing traditional and vegetable tanning approaches Selecting fish species based on leather performance and aesthetics Circular economy innovation within seafood systems Consumer perceptions of seafood byproducts and waste Conservation through value creation and resource efficiency Key Takeaways Significant portions of harvested fish remain underutilized across seafood supply chains. Whole fish utilization can create environmental, social, and economic benefits simultaneously. Fish skins can become durable premium materials through established leather-making techniques. Cultural food traditions offer valuable lessons in reducing seafood waste. Innovation in seafood often begins by rethinking existing resources rather than harvesting more. Creating more value per fish may help reduce pressure on fisheries over time. Education and storytelling play an important role in changing consumer behavior. Links and Resources Mentioned Ofishal Leather: Instagram: @ofishal_leather LinkedIn Facebook Global Seafood Alliance: Website!: https://www.globalseafood.org/podcast Follow us on social media! Twitter | Facebook | LinkedIn | Instagram Share your sustainability tips with us podcast@globalseafood.org! If you want to be more involved in the work that we do, become a member of the Global Seafood Alliance: https://www.globalseafood.org/membership/   The views expressed by external guests on Aquademia are their own and do not reflect the opinions of Aquademia or the Global Seafood Alliance. Listeners are advised to independently verify information and consult experts for any specific advice or decisions.

Episode Summary Bivalve aquaculture is increasingly being explored not only as a source of sustainable seafood, but also as part of a broader conversation about ecosystem services and coastal resilience. Emerging research in the United Kingdom is helping quantify how shellfish species such as mussels, oysters and clams remove nutrients from marine environments through natural biological processes, creating opportunities to better understand aquaculture's role in supporting water quality and environmental management. At the same time, this work emphasizes the importance of realism and balance. Nutrient removal through shellfish farming is not a replacement for traditional water treatment or a universal solution to eutrophication, but it may become one tool within a larger portfolio of approaches. The discussion explores how science, industry, policymakers and growers can collaborate to better measure environmental outcomes while continuing to strengthen seafood production, ecosystem health and long-term resilience. Featured Guest Konstancja Woźniacka — Policy Advisor (Bivalves), Seafish Key Topics Covered Understanding ecosystem services in seafood production How bivalves naturally remove nutrients from coastal waters The relationship between eutrophication and marine ecosystem health Quantifying environmental benefits in shellfish aquaculture Differences in nutrient removal across species and farming methods Environmental and economic approaches to valuing nutrient removal Lessons from nutrient credit and ecosystem service programs Challenges to scaling environmental outcomes in shellfish farming The importance of localized research and environmental conditions Building public awareness around the broader value of seafood systems Key Takeaways Shellfish aquaculture can provide benefits beyond food production. Bivalves improve water quality through natural filter-feeding processes. Nutrient removal performance varies by species, location and cultivation method. Ecosystem services require careful measurement to avoid oversimplification. Environmental value and commercial viability must remain aligned. Collaboration across industry, science and policy is essential. Incremental solutions can still make meaningful contributions to marine health. Links and Resources Mentioned Seafish Website Chesapeake Bay nutrient management and oyster restoration initiatives Check out our website!: https://www.globalseafood.org/podcast Follow us on social media! Twitter | Facebook | LinkedIn | Instagram If you want to be more involved in the work that we do, become a member of the Global Seafood Alliance: https://www.globalseafood.org/membership/   The views expressed by external guests on Aquademia are their own and do not reflect the opinions of Aquademia or the Global Seafood Alliance. Listeners are advised to independently verify information and consult experts for any specific advice or decisions.

What does “sustainable seafood” actually mean and are we being misled about the fish on our plates? This week on Food Rebels, AJ Sharp meets chef patron Ben Champkin from Catch at The Old Fish Market in Dorset. After training in some of the world's top kitchens including L'Enclume, The Newt and three Michelin-starred Meadowood in California, Ben returned to the South West with a mission to champion truly sustainable British seafood. From dayboat fish and dry-ageing sea bass to why we should be eating cuttlefish instead of imported squid, Ben lifts the lid on the realities of the UK fishing industry and the huge misconceptions around “local” seafood. The pair discuss disappearing cod stocks, why lobster shouldn't be eaten in winter, the surprising rise of octopus in British waters and how supermarkets and food culture may be holding back lesser-known sustainable species. It's a fascinating deep dive into provenance, food miles, restaurant ethics and the future of British fishing.

Episode Summary Queen conch have long been a cultural, ecological, and economic cornerstone throughout the Caribbean, but decades of overfishing, habitat degradation, and climate impacts have caused populations to decline dramatically. In this episode, Becky Holt and Dr. Megan Davis of the Florida Atlantic University Queen Conch Lab share how their team is working to reverse that trend through restoration aquaculture, community partnerships, and an innovative network of mobile hatcheries deployed throughout the Caribbean. The conversation explores how the Queen Conch Lab evolved from a single collaborative project in Puerto Rico into a growing regional initiative with mobile labs operating across multiple Caribbean nations. Becky and Megan discuss everything from the biology of queen conch and their role in maintaining healthy seagrass ecosystems to the logistics of raising larvae, training local communities, and building long-term conservation programs. They also reflect on winning the 2025 Responsible Seafood Summit Innovation Award and their vision of establishing a queen conch farm in every Caribbean country. Featured Guests Dr. Megan Davis - Research Professor and Director, Florida Atlantic University Queen Conch Lab Becky Holt - Assistant Director, Florida Atlantic University Queen Conch Lab Key Topics Covered Why queen conch are critical to Caribbean ecosystems and coastal communities How conch help maintain healthy seagrass beds and biodiversity The development of mobile queen conch hatcheries Community-based restoration and local workforce training The lifecycle and aquaculture process of queen conch “Conch ranching” and nursery release strategies Educational outreach through the “Conch in the Classroom” program Challenges facing queen conch populations, including climate change and overfishing The Queen Conch Lab's 2025 Responsible Seafood Summit Innovation Award win The future potential for commercial queen conch aquaculture Key Takeaways Queen conch play a major ecological role by naturally grazing and cleaning seagrass habitats. Successful restoration efforts depend heavily on local partnerships and community involvement. Mobile hatcheries allow restoration projects to operate in remote Caribbean regions without major infrastructure needs. Queen conch restoration creates both conservation benefits and economic opportunities for local communities. Education and hands-on engagement are helping inspire the next generation of ocean stewards throughout the Caribbean. The Queen Conch Lab's long-term vision is to establish restoration-focused conch farming initiatives throughout the Caribbean region. Links and Resources Mentioned Queen Conch Lab  Florida Atlantic University Harbor Branch Oceanographic Institute Instagram Queen Conch Lab Global Seafood Alliance Responsible Seafood Summit Follow us on social media! Facebook | LinkedIn | Instagram Share your sustainability tips with us podcast@globalseafood.org! Do you have a seafood innovation? Applications are now open for this years Responsible Seafood Innovation Awards. APPLY NOW If you want to be more involved in the work that we do, become a member of the Global Seafood Alliance: https://www.globalseafood.org/membership/   The views expressed by external guests on Aquademia are their own and do not reflect the opinions of Aquademia or the Global Seafood Alliance. Listeners are advised to independently verify information and consult experts for any specific advice or decisions.

Episode Summary In this episode of Aquademia, hosts Justin Grant and Maddie Cassidy explore how aquaculture, entrepreneurship, and education intersect through the SeaMade Kelp Bar project at the University of New England. Guests Jaden Schoppee, student CEO of SeaMade, and Cameron Wake, Director of the Center for North Atlantic Studies, share how a kelp-based nutrition bar evolved into a fully student-led business and hands-on learning experience. The conversation dives into how students are actively involved in every stage of the process—from harvesting kelp off the coast of Maine to managing production, branding, and regulatory challenges. It's a real-world example of experiential learning in action, where students are solving complex business, sustainability, and food system challenges while building career-ready skills. Featured Guests Jaden Schoppee — Student Project Manager & CEO, SeaMade Kelp Bar, University of New England  Dr. Cameron Wake — Director, Center for North Atlantic Studies, University of New England  Hosts: Justin Grant & Maddie Cassidy  Key Topics Covered The origin story of SeaMade Kelp Bars  How kelp is harvested and turned into a nutrition bar  Student-led business structure and interdisciplinary collaboration  Challenges in food labeling, nutrition testing, and ingredient sourcing  University support vs. entrepreneurial flexibility  Real-world problem solving in experiential education  Sustainability and the future of kelp in food systems  Maine aquaculture and its connection to the lobster industry  Key Takeaways SeaMade Kelp Bars are both a product and a living classroom, integrating aquaculture, nutrition, marketing, and business education.  Students are not just observing—they are actively running production, solving operational challenges, and making strategic business decisions.  Small changes in ingredients or suppliers can significantly impact nutrition labeling, cost, and compliance.  Kelp offers a highly sustainable, nutrient-rich ingredient with strong potential for future food systems.  Real-world uncertainty (weather, infrastructure, regulations) is a constant part of aquaculture and food production.  Links & Resources Mentioned University of New England: SeaMade Kelp Bar Project: Information Seaweed Saturday Event — Gulf of Maine Research Institute (GMRI): https://gmri.org SeaMade Kelp Bar Instagram: @SeaMadeKelpBar Global Seafood Alliance: Check out our website!: https://www.globalseafood.org/podcast Follow us on social media: Facebook | LinkedIn | Instagram Share your sustainability tips with us podcast@globalseafood.org! If you want to be more involved in the work that we do, become a member of the Global Seafood Alliance: https://www.globalseafood.org/membership/ The views expressed by external guests on Aquademia are their own and do not reflect the opinions of Aquademia or the Global Seafood Alliance. Listeners are advised to independently verify information and consult experts for any specific advice or decisions.

Adrian Meder, manager of GoodFish’s Sustainable Seafood guide joins Tony McManus on Australia Overnight. See omnystudio.com/listener for privacy information.

On this episode of the Aquademia Podcast, Justin and Maddie sit down with Jorge Torres, Business Development Director for the Americas at Veramaris. Jorge shares the story of his career pathway—from growing up in Chile and discovering aquaculture as a young student, to studying aquaculture engineering, gaining international experience, and ultimately working in leadership roles across the global seafood industry. Along the way, he discusses the importance of hands-on experience, learning new skills like English to work in an international industry, navigating career challenges, and building relationships across the aquaculture value chain. This episode offers valuable insight for anyone interested in aquaculture careers, workforce development, and the evolving global seafood industry. Episode Links: Veramaris Website Check out our website!: https://www.globalseafood.org/podcast Follow us on social media! Facebook | LinkedIn | Instagram Share your sustainability tips with us podcast@globalseafood.org! If you want to be more involved in the work that we do, become a member of the Global Seafood Alliance: https://www.globalseafood.org/membership/ The views expressed by external guests on Aquademia are their own and do not reflect the opinions of Aquademia or the Global Seafood Alliance. Listeners are advised to independently verify information and consult experts for any specific advice or decisions.

What happens when you combine AI platforms with "brick and mortar" biotechnology? You get a revolution in how the world eats. Today, Mihir Pershad of Umami Bioworks explains how their ALKEMYST platform is slashing the cost per liter of cultivated seafood and automating the experiments that used to take years. Tune in to hear how they are building a durable, AI-backed advantage in the race to save our oceans.Support the show

Episode Links:Rhode Island Sea Grant Aquaculture Training CourseAzure Cygler – Rhode Island Sea Grant Staff ProfileAzure Cygler – Coastal Resources Center ProfileRoger Williams University: Shellfish and Aquaculture ProgramNOAA Sea Grant NetworkCheck out our website!: https://www.globalseafood.org/podcastFollow us on social media!Twitter | Facebook | LinkedIn | InstagramShare your sustainability tips with us podcast@globalseafood.org!If you want to be more involved in the work that we do, become a member of the Global Seafood Alliance: https://www.globalseafood.org/membership/  The views expressed by external guests on Aquademia are their own and do not reflect the opinions of Aquademia or the Global Seafood Alliance. Listeners are advised to independently verify information and consult experts for any specific advice or decisions.

In this episode of The Boulos Beat, guest host Tony McDonald sits down with Luke Holden, founder and CEO of Luke's Lobster. Luke shares his journey from growing up in Maine's lobstering industry to working in New York investment banking, and how a search for an authentic lobster roll led to the founding of Luke's Lobster in 2009 with his father and business partner Ben Conniff.Now operating 28 locations across the United States, with international locations in Singapore and Japan, Luke's Lobster has become a globally recognized brand rooted in sustainability and quality. Luke discusses the importance of vertical integration, community relationships, and the strategic growth of the company's consumer packaged goods business. The conversation also explores how Luke's restaurant footprint and real estate strategy play a critical role in brand awareness and long-term growth.Perfect for listeners interested in entrepreneurship, food and beverage, brand expansion, sustainability, and real estate strategy.

90% of seafood consumed on the Oregon coast is imported, while most Oregon-caught seafood gets exported. This week, we explore how that's changing. We talk with Suzie O'Neill, Kaitlyn Rich, and Jon Bonkoski from Ecotrust, who just launched "Tending the Tides," a podcast about mariculture on the Oregon coast. Learn how oyster farmers became climate sentinels in 2007 when ocean acidification killed their larvae. Discover urchin divers using rock climbing techniques underwater in 50 pounds of lead, and how their catch feeds innovative closed-loop aquaculture systems growing seaweed and sea cucumbers. From selective breeding programs creating climate-resilient oysters to kelp forests buffering acidification, this episode reveals how Oregon is building regenerative ocean farming that honors Indigenous stewardship, avoids parachute science, and redefines what sustainable food systems look like. Featuring the Oregon Coastal Mariculture Collaborative's community-led approach to expanding "unfed aquaculture"—oysters and seaweed that grow without any inputs beyond what the ocean provides.

Check out our website!: https://www.globalseafood.org/podcastFollow us on social media!Twitter | Facebook | LinkedIn | InstagramShare your sustainability tips with us podcast@globalseafood.org!If you want to be more involved in the work that we do, become a member of the Global Seafood Alliance: https://www.globalseafood.org/membership/Thank you to our episode sponsor: F3 (Future of Fish Feed)Curious how your company can compete for $200,000 in cash prizes in the F3 Fish Farm Challenge? Visit the F3 – Future of Fish Feed contest website to review the rules and learn how to participate—whether as an individual company or as part of a team.Learn more at f3challenge.org and take the first step toward feed innovation—and your share of $200,000 in prizes. The views expressed by external guests on Aquademia are their own and do not reflect the opinions of Aquademia or the Global Seafood Alliance. Listeners are advised to independently verify information and consult experts for any specific advice or decisions.

In this episode of So You Want to Run A Restaurant, we sit down with Executive Chef David Standridge - James Beard Award Winning Chef and Partner of The Shipwright's Daughter and Mystic Fish Camp - to trace his journey from home cooking to Michelin-starred kitchens, and ultimately to leading one of the most forward-thinking seafood movements in the country in Mystic Connecticut.Chef David opens up about the brutal reality of elite kitchens, the pressure behind accolades, and why chefs must move beyond prestige to drive real change in the food system. We dive deep into sustainability, community impact, and the unexpected star of this episode: the green crab

John Burrows, seafood technical director at the Alaska Seafood Marketing Institute, joins ASMI Communications Director Greg Smith to discuss Alaska's seafood industry and seafood marketplace trends, including the role of Alaska's long embrace of sustainable fisheries practices.

The Nature Conservancy WebsiteFollow The Nature Conservancy on Social:Facebook I X I Threads I LinkedInCheck out the GSA website!: https://www.globalseafood.org/podcastFollow us on social media!Twitter | Facebook | LinkedIn | InstagramShare your sustainability tips with us podcast@globalseafood.org!If you want to be more involved in the work that we do, become a member of the Global Seafood Alliance: https://www.globalseafood.org/membership/ The views expressed by external guests on Aquademia are their own and do not reflect the opinions of Aquademia or the Global Seafood Alliance. Listeners are advised to independently verify information and consult experts for any specific advice or decisions.

My guest today, Sonia Strobel, is here to explore the idea of community-supported fisheries. Sonia is co-founder and CEO of Skipper Otto, a Community Supported Fishery based in Vancouver, BC, Canada. Through her innovative, sustainable seafood subscription model, members pre-purchase a share in the catch before the fishing season. This unique partnership between fishers and consumers guarantees harvesters a fair price for their catch, protects a traditional way of life in BC's coastal and Indigenous fishing communities, and disrupts a seafood system fraught with social and environmental injustice. Skipper Otto is a certified B Corp and certified Living Wage employer. They educate consumers about important issues in fisheries and the value of eating with the ecosystem while advocating for just policy reform. Today, we discuss these vital themes, and Sonia shares stories from her own family's fishery as well as the additional challenges faced by Indigenous-owned fisheries in Canada. We speak about some of the main challenges facing the seafood industry in Canada amidst climate change and American tariffs, how Skipper Otto is navigating these challenges to support their fishing families, the proactive measures they are taking to increase transparency and build more sustainable fishery management, and considerations that the public should bring with them the next time they're seeking out fish foods for dinner.  Resources:  Skipper Otto Website Instagram: @skipperotto

Referenced Episodes:1) Whole Fish, Whole Future in the Great Lakes with David Naftzger2) Conservation Through Utilization with Dallas Abel of the Kai Ika Project3) Regenerative Aquaculture: How Pine Island Redfish is Restoring Coastlines, One Fish at a Time Check out our website!: https://www.globalseafood.org/podcastFollow us on social media!Twitter | Facebook | LinkedIn | InstagramShare your sustainability tips with us podcast@globalseafood.org!If you want to be more involved in the work that we do, become a member of the Global Seafood Alliance: https://www.globalseafood.org/membership/ The views expressed by external guests on Aquademia are their own and do not reflect the opinions of Aquademia or the Global Seafood Alliance. Listeners are advised to independently verify information and consult experts for any specific advice or decisions.

As Louisianans, we count among our blessings an abundance of fresh, local seafood and the fishers who spend their days on boats catching that haul for us to devour. However, people in many places do not have access to such natural resources. And even those of us who do have seen favorite aquatic species on the verge of extinction. This week, we talk with three people who are helping to sustain our favorite seafood, making sure they are still around for generations to come. First up is Julie Qiu, co-founder of the Oyster Master Guild and the world's first official oyster sommelier. It's a term she coined and a title she has certainly earned. Julie spent 15 years sampling and learning about oysters in 24 countries on six continents. Her contribution to seafood sustainability comes in the form of spreading her love and considerable knowledge of oysters to other aficionados. Next, we hear from Eli Kirshtein of Inland Foods, the largest seafood distributor in the Southeast, supplying more than 5,500 restaurants and 2,500 retail outlets. Founded in 1977 by an avid fisherman, the company has also earned a reputation as an industry leader in responsible sustainability practices. While that is a laudable position to have, Eli explains that ensuring sustainability is really the only way forward if people want to keep enjoying seafood. Finally, we speak with Athena Davis of the Aquaculture Stewardship Council, an international organization dedicated to transforming the worldwide seafood farming industry into a sustainable source of healthy food. For more of all things Louisiana Eats, be sure to visit us at PoppyTooker.com.

As Louisianans, we count among our blessings an abundance of fresh, local seafood and the fishers who spend their days on boats catching that haul for us to devour. However, people in many places do not have access to such natural resources. And even those of us who do have seen favorite aquatic species on the verge of extinction. This week, we talk with three people who are helping to sustain our favorite seafood, making sure they are still around for generations to come. First up is Julie Qiu, co-founder of the Oyster Master Guild and the world's first official oyster sommelier. It's a term she coined and a title she has certainly earned. Julie spent 15 years sampling and learning about oysters in 24 countries on six continents. Her contribution to seafood sustainability comes in the form of spreading her love and considerable knowledge of oysters to other aficionados. Next, we hear from Eli Kirshtein of Inland Foods, the largest seafood distributor in the Southeast, supplying more than 5,500 restaurants and 2,500 retail outlets. Founded in 1977 by an avid fisherman, the company has also earned a reputation as an industry leader in responsible sustainability practices. While that is a laudable position to have, Eli explains that ensuring sustainability is really the only way forward if people want to keep enjoying seafood. Finally, we speak with Athena Davis of the Aquaculture Stewardship Council, an international organization dedicated to transforming the worldwide seafood farming industry into a sustainable source of healthy food. For more of all things Louisiana Eats, be sure to visit us at PoppyTooker.com.

Minnesota may be a long way from the ocean, but we have great seafood options.So, how can we choose and prepare seafood that's delicious and climate sustainable?A new cookbook called “The Blue Food Cookbook: Delicious Seafood Recipes for a Sustainable Future” has some ideas.Minnesota native and four-time James Beard award-winning chef Andrew Zimmern co-wrote the book with seafood expert Barton Seaver.Zimmern shared tips and recipe ideas with Climate Cast host Paul Huttner.Click play on the audio player above to listen to this episode or subscribe to the Climate Cast podcast.

Order SEA CHANGE:Torrey House Press (use code BUDDY to save 20%)On AmazonEvironmental Defense fund: WebsiteLinkedInXInstagramFacebookCheck out our website!: https://www.globalseafood.org/podcastFollow us on social media!Twitter | Facebook | LinkedIn | InstagramShare your sustainability tips with us podcast@globalseafood.org!If you want to be more involved in the work that we do, become a member of the Global Seafood Alliance: https://www.globalseafood.org/membership/ The views expressed by external guests on Aquademia are their own and do not reflect the opinions of Aquademia or the Global Seafood Alliance. Listeners are advised to independently verify information and consult experts for any specific advice or decisions.

Whole Foods Market WebsiteWhole Foods Market: New Seafood Code of ConductCheck out our website!: https://www.globalseafood.org/podcastFollow us on social media!Twitter | Facebook | LinkedIn | InstagramShare your sustainability tips with us podcast@globalseafood.org!If you want to be more involved in the work that we do, become a member of the Global Seafood Alliance: https://www.globalseafood.org/membership/ The views expressed by external guests on Aquademia are their own and do not reflect the opinions of Aquademia or the Global Seafood Alliance. Listeners are advised to independently verify information and consult experts for any specific advice or decisions.

In this episode of The Food Professor Podcast, hosts Michael LeBlanc and Dr. Sylvain Charlebois tackle the latest headlines shaping Canada's food and retail landscape before welcoming back a dynamic entrepreneur reshaping the seafood category.The conversation begins with a heated national debate: should Canada eliminate the Temporary Foreign Worker Program? Sylvain outlines the program's critical role in agriculture, agri-food processing, and restaurants, weighing the Conservative proposal to phase it out against industry concerns. He highlights the tension between labour shortages in rural communities and youth unemployment, noting how food service has become “addicted” to low-wage labour. Michael points to staggering statistics—40,000 people applied for seasonal jobs at the Canadian National Exhibition—illustrating the urgency of balancing wages, job availability, and immigration.From labour, the hosts turn to politics and trade. They unpack Quebec's cabinet shuffle and the departure of one of the province's longest-serving agriculture ministers, praising his role in championing Canada's Grocery Code of Conduct. Sylvain also reveals how Cody Blois, now Secretary of State to Agriculture in the Prime Minister's Office, may wield more influence over ag policy than the minister himself. There's cautious optimism with both China and India as Canada reopens diplomatic channels, while debates over canola's contribution to GDP spark discussion about food security, branding, and farmer uncertainty.The news segment also dives into consumer behaviour trends: Tim Hortons' launch of a protein-fortified latte (with Starbucks poised to follow), the surging popularity of food delivery apps despite their impact on food literacy and household budgets, and the mixed fortunes of Canadian farmers—livestock producers are enjoying high returns, while grain and dairy producers face challenges. Finally, Michael and Sylvain discuss Cracker Barrel's failed brand refresh, underlining the importance of innovation that resonates with consumers.The second half features a spirited interview with Charlotte Langley, Founder of Nice Cans and CEO of Langley Foods. A chef, ocean steward, and veteran food entrepreneur, Charlotte shares how her cheekily named canned seafood brand is making sustainability delicious. She explains how pushing for MSC certification in Portugal helped transform the entire sardine fishery, elevating sustainability standards across 21 operations. Charlotte also details her collaborations—like a World Oceans Day partnership with Cheekbone Beauty—and the creative process behind launching new products that are both innovative and scalable.Special listener discount: Use code DELISHFISH for 20% off

Responsible Seafood Summit - REGISTER NOW Responsible Seafood Summit - AGENDAEmail the Summit team - summit@globalseafood.org* Episode Clarification: Oceanariums are not always located directly in the ocean. While many oceanariums are situated near the coast and utilize natural seawater, some are located inland and rely on transported seawater or artificial seawater systems. Check out our website!: https://www.globalseafood.org/podcastFollow us on social media!Twitter | Facebook | LinkedIn | InstagramShare your sustainability tips with us podcast@globalseafood.org!If you want to be more involved in the work that we do, become a member of the Global Seafood Alliance: https://www.globalseafood.org/membership/ The views expressed by external guests on Aquademia are their own and do not reflect the opinions of Aquademia or the Global Seafood Alliance. Listeners are advised to independently verify information and consult experts for any specific advice or decisions.

Contact Ethical Seafood ResearchEthical Seafood Research WebsiteTilapia Welfare App and Online CoursesCheck out ESR's new Activity Book for childrenNewly Released Educational module: Intro to Fish WelfareCheck out our website!: https://www.globalseafood.org/podcastFollow us on social media!Twitter | Facebook | LinkedIn | InstagramShare your sustainability tips with us podcast@globalseafood.org!If you want to be more involved in the work that we do, become a member of the Global Seafood Alliance: https://www.globalseafood.org/membership/ The views expressed by external guests on Aquademia are their own and do not reflect the opinions of Aquademia or the Global Seafood Alliance. Listeners are advised to independently verify information and consult experts for any specific advice or decisions.

How to Protect Sharks isn't just about banning shark finning or posting awareness videos. It's about understanding what really works—supporting science-based policies, enforcing marine protected areas, backing local researchers, and stopping the spread of misinformation. In this episode, we clear up the confusion around shark conservation and focus on the actions that actually make a difference. Shark conservation efforts must move beyond clickbait and into impact. From choosing ethical shark tourism operators to pushing for sustainable fishing reforms, this episode walks you through the most effective ways to help sharks and their ecosystems survive. Whether you're a diver, educator, or ocean advocate, you'll learn how to avoid the noise and support shark conservation that's grounded in science and ethics. Join the Undertow: https://www.speakupforblue.com/jointheundertow Connect with Speak Up For Blue Website: https://bit.ly/3fOF3Wf Instagram: https://bit.ly/3rIaJSG TikTok: https://www.tiktok.com/@speakupforblue Twitter: https://bit.ly/3rHZxpc YouTube: www.speakupforblue.com/youtube    

Episode Resources & Links:

Get in touch with MarinTrust: https://www.marin-trust.comCheck out our website!: https://www.globalseafood.org/podcastFollow us on social media!Twitter | Facebook | LinkedIn | InstagramShare your sustainability tips with us podcast@globalseafood.org!If you want to be more involved in the work that we do, become a member of the Global Seafood Alliance: https://www.globalseafood.org/membership/ The views expressed by external guests on Aquademia are their own and do not reflect the opinions of Aquademia or the Global Seafood Alliance. Listeners are advised to independently verify information and consult experts for any specific advice or decisions.

Most food waste solutions focus on consumers. Freshr took a different path—embedding antimicrobial technology directly into packaging film to extend salmon shelf life by days without touching the food. In this episode, CEO Mina Mekhail shares how they pivoted from produce to proteins, turned customer objections into product breakthroughs, and built a biotech startup that's scaling faster than you'd expect—all from inside a Montreal condo lab.

 Check out the Pine Island Redfish WebsiteCheck out our website!: https://www.globalseafood.org/podcastFollow us on social media!Twitter | Facebook | LinkedIn | InstagramShare your sustainability tips with us podcast@globalseafood.org!If you want to be more involved in the work that we do, become a member of the Global Seafood Alliance: https://www.globalseafood.org/membership/ The views expressed by external guests on Aquademia are their own and do not reflect the opinions of Aquademia or the Global Seafood Alliance. Listeners are advised to independently verify information and consult experts for any specific advice or decisions.

IDH Living Wage Road Map WebsiteIDH LIving Wage ToolsCheck out our website!: https://www.globalseafood.org/podcastFollow us on social media!Twitter | Facebook | LinkedIn | InstagramShare your sustainability tips with us podcast@globalseafood.org!If you want to be more involved in the work that we do, become a member of the Global Seafood Alliance: https://www.globalseafood.org/membership/ The views expressed by external guests on Aquademia are their own and do not reflect the opinions of Aquademia or the Global Seafood Alliance. Listeners are advised to independently verify information and consult experts for any specific advice or decisions.

On this episode of Mother Earth News and Friends, we talk to Kevin McCray from Safe Catch and Angelina Skowronski from the Marine Stewardship Council (MSC) about sustainable fishing practices, emphasizing the importance of third-party certifications like the MSC Ecolabel to assure consumers that seafood is sustainably sourced. It highlights the evolution of sustainability definitions, moving from basic catch methods to a holistic view that includes ecosystem health and global environmental impact. The conversation also explores the differences between wild-caught and farm-raised seafood, the need for mercury testing, and emerging trends in sustainable fishing. More from Mother Earth News and Friends

GAPP Website | GAPP LinkedIn | GAPP InstagramContact Craig Morris: craig.morris@alaskapollock.org Check out our website!: https://www.globalseafood.org/podcastFollow us on social media!Twitter | Facebook | LinkedIn | InstagramShare your sustainability tips with us podcast@globalseafood.org!If you want to be more involved in the work that we do, become a member of the Global Seafood Alliance: https://www.globalseafood.org/membership/ The views expressed by external guests on Aquademia are their own and do not reflect the opinions of Aquademia or the Global Seafood Alliance. Listeners are advised to independently verify information and consult experts for any specific advice or decisions.

Jeff Peterson's Career Pathway Episode Check out our website!: https://www.globalseafood.org/podcast Follow us on social media!Twitter | Facebook | LinkedIn | InstagramShare your sustainability tips with us podcast@globalseafood.org!If you want to be more involved in the work that we do, become a member of the Global Seafood Alliance: https://www.globalseafood.org/membership/ The views expressed by external guests on Aquademia are their own and do not reflect the opinions of Aquademia or the Global Seafood Alliance. Listeners are advised to independently verify information and consult experts for any specific advice or decisions.

James Arthur Smith is the co-founder of Seatopia, focusing on regenerative aquaculture and mercury-safe seafood. Born in San Pedro, California, he spent nearly a decade living on a sailboat in Baja Mexico, deepening his commitment to ocean conservation. Smith's early life included becoming the youngest junior lifeguard to swim the La Jolla open ocean challenge and volunteering at the Chula Vista Marine Science Discovery Center.   In the last eight years, he linked boutique aquaculture with top restaurants, developing a trusted seafood distribution in Southern California. The pivot to direct-to-consumer during the COVID-19 crisis led to plastic-free seafood boxes, with rigorous testing for contaminants. Seatopia aims to educate consumers on sustainable seafood, promoting a traceable, gourmet seafood supply that supports ocean health. His work has been recognized in Forbes, emphasizing his market-driven approach to regenerative aquaculture.   Website: https://seatopia.fish/   Work With Me: Mineral Balancing HTMA Consultation: https://www.integrativethoughts.com/category/all-products  My Instagram: @integrativematt My Website: Integrativethoughts.com   Advertisements:   Viva Rays: Use Code ITP for a Discount https://vivarays.com/   Zeolite Labs Zeocharge: Use Code ITP for 10% off https://www.zeolitelabs.com/product-page/zeocharge?ref=ITP Magnesium Breakthrough: Use Code integrativethoughts10 for 10% OFF https://bioptimizers.com/shop/products/magnesium-breakthrough Just Thrive: Use Code ITP15 for 15% off https://justthrivehealth.com/discount/ITP15 Therasage: Use Code Coffman10 for 10% off https://www.therasage.com/discount/COFFMAN10?rfsn=6763480.4aed7f&utm_source=refersion&utm_medium=affiliate&utm_campaign=6763480.4aed7f   Chapters: 00:00 Introduction to Seafood Passion 06:03 Domestication and Intelligence of Aquatic Animals 12:01 The Journey to Cetopia and Regenerative Aquaculture 24:04 Mercury, Microplastics, and Health Concerns in Seafood 33:11 The Future of Sustainable Seafood and Farming Practices 43:12 The Impact of Cooking Oils on Snacking Habits 49:01 The Connection Between Seafood and Brain Health 53:59 The Benefits of Flash Freezing Seafood 01:04:53 Symbiotic Relationships in Aquaculture 01:09:46 Ecosystem Services and Biodiversity 01:14:54 The Future of Regenerative Practices   Takeaways: James grew up fishing and has a deep connection to the ocean. SeaWorld has both positive and negative impacts on marine life awareness. Dolphins in captivity have been documented to commit suicide. Fish possess a high level of intelligence and emotional complexity. Regenerative aquaculture can provide sustainable seafood options. Wild-caught seafood faces challenges like overfishing and mercury contamination. Mercury levels in the ocean have increased significantly since the industrial revolution. Microplastics are now found in even the most pristine waters. Aquaculture can be done sustainably by controlling feed and environment. The future of food production must shift towards regenerative practices. Cooking oils can influence how much we snack. Seafood is crucial for our genetic makeup. EPA and DHA are essential for human evolution. Eating seafood connects us to our ancestors. Industrial practices affect the nutritional quality of fish. Raw fish is more bioavailable than supplements. Flash freezing preserves seafood quality. Regenerative aquaculture promotes biodiversity. Healthy ecosystems attract wildlife. We must respect and learn from nature.   Summary: In this conversation, Matthew Coffman and James Arthur explore the intricate world of seafood, diving into James's personal journey from childhood experiences with marine life to his current work in aquaculture. They discuss the impact of captivity on marine mammals, the intelligence of fish, and the evolution of aquaculture practices. The conversation also addresses the challenges of wild-caught seafood, including overfishing, mercury contamination, and the presence of microplastics. James emphasizes the importance of regenerative aquaculture and sustainable practices to ensure a healthier future for both marine life and consumers. In this conversation, James Arthur and Matthew Coffman explore the significance of seafood in human evolution, the nutritional benefits of omega-3 fatty acids, and the importance of sustainable aquaculture practices. They discuss the impact of cooking oils on snacking habits, the aquatic ape theory, and the role of seafood in brain health. The conversation also delves into the benefits of flash freezing seafood to maintain quality, the symbiotic relationships in aquaculture, and the ecosystem services that contribute to biodiversity. Ultimately, they emphasize the need for a shift towards regenerative practices in seafood production and a deeper connection with the ocean.   Keywords: seafood, aquaculture, marine life, sustainability, wild-caught, captivity, mercury, microplastics, regenerative farming, Saetopia, seafood, aquaculture, omega-3, nutrition, regenerative farming, aquatic ape theory, brain health, freezing techniques, biodiversity, environmental impact    

Past Year in Review Episodes2019: https://the-aquademia-podcast.simplecast.com/episodes/aquademias-year-in-review-20192020: https://the-aquademia-podcast.simplecast.com/episodes/20eoy2021: https://the-aquademia-podcast.simplecast.com/episodes/21eoy2022: https://the-aquademia-podcast.simplecast.com/episodes/aquademias-year-in-review-20222023: https://the-aquademia-podcast.simplecast.com/episodes/aquademias-year-in-review-2023 Check out our website!: https://www.globalseafood.org/podcast Follow us on social media!Twitter | Facebook | LinkedIn | InstagramShare your sustainability tips with us podcast@globalseafood.org!If you want to be more involved in the work that we do, become a member of the Global Seafood Alliance: https://www.globalseafood.org/membership/ The views expressed by external guests on Aquademia are their own and do not reflect the opinions of Aquademia or the Global Seafood Alliance. Listeners are advised to independently verify information and consult experts for any specific advice or decisions.

Links:Tiny Fish WebsiteConnect with Teresa Garzon - LinkedInCheck out our website!: https://www.globalseafood.org/podcastFollow us on social media!Twitter | Facebook | LinkedIn | InstagramShare your sustainability tips with us podcast@globalseafood.org!If you want to be more involved in the work that we do, become a member of the Global Seafood Alliance: https://www.globalseafood.org/membership/ The views expressed by external guests on Aquademia are their own and do not reflect the opinions of Aquademia or the Global Seafood Alliance. Listeners are advised to independently verify information and consult experts for any specific advice or decisions.

Our guest is Nobu Yamanashi who is the president of Yama Seafood based in New Jersey. Founded in 1980 by his father Kengo Yamanashi, Yama Seafood has been one of the most reliable sources of high-quality seafood in the U.S. for almost 45 years. Nobu joined us in Episode #245 in November 2021 to discuss why he decided to succeed the highly demanding job in the seafood business, the changing needs for seafood at New York City restaurants, why Yama Seafood had many employees who had worked for the company over 30 years and many other topics. Since then, plenty of new things have happened at Yama Seafood, reflecting the ever-changing demand for quality seafood and the environmental issues that affect the oceans. In this episode, we will discuss how Nobu is proactively dealing with the increasingly challenging issues caused by climate change, his efforts to educate consumers about seafood through social media, what seafood has potential for the future and much, much more!!!

Links:Great Lakes St. Lawrence Governors & Premiers WebsiteIceland Ocean Cluster WebsiteCheck out our website!: https://www.globalseafood.org/podcastFollow us on social media!Twitter | Facebook | LinkedIn | InstagramShare your sustainability tips with us podcast@globalseafood.org!If you want to be more involved in the work that we do, become a member of the Global Seafood Alliance: https://www.globalseafood.org/membership/ The views expressed by external guests on Aquademia are their own and do not reflect the opinions of Aquademia or the Global Seafood Alliance. Listeners are advised to independently verify information and consult experts for any specific advice or decisions.

In this episode of the How to Protect the Ocean podcast, host Andrew Lewin dives into the topic of ecolabels in seafood consumption. Picture yourself enjoying a delicious sushi lunch, knowing you've made an eco-conscious choice by selecting certified sustainable seafood. Andrew discusses the importance of following organizations like Seafood Watch and the Marine Stewardship Council to ensure responsible seafood sourcing. However, he also addresses the imperfections of these ecolabels and raises critical questions about their effectiveness and future. Join the conversation as Andrew explores whether these ecolabels can improve or if we need to rethink our reliance on them. Tune in for insights on how to better protect our oceans through informed choices. Link to article: Oceana article: https://oceana.org/press-releases/tuna-vessels-using-forced-labor-under-msc-ecolabel/ Natasha Nakamura article: https://www.nature.com/articles/s44183-024-00074-6 Follow a career in conservation: https://www.conservation-careers.com/online-training/ Use the code SUFB to get 33% off courses and the careers program.   Do you want to join my Ocean Community? Sign Up for Updates on the process: www.speakupforblue.com/oceanapp   Sign up for our Newsletter: http://www.speakupforblue.com/newsletter   Facebook Group: https://bit.ly/3NmYvsI Connect with Speak Up For Blue: Website: https://bit.ly/3fOF3Wf Instagram: https://bit.ly/3rIaJSG TikTok: https://www.tiktok.com/@speakupforblue Twitter: https://bit.ly/3rHZxpc YouTube: www.speakupforblue.com/youtube The Marine Stewardship Council (MSC) and Its Shortcomings in Tracking Forced Labor in Tuna Fisheries The Marine Stewardship Council (MSC) is an organization that certifies fisheries as sustainable and responsible, providing consumers with an eco-label that signifies adherence to specific environmental and ethical standards. However, recent discussions have highlighted significant shortcomings in the MSC's ability to effectively track forced labor within tuna fisheries. Reliance on Self-Reported Information One of the primary issues with the MSC's certification process is its reliance on self-reported information from trade associations, manufacturers, and distributors. This means that the MSC does not require direct reporting from vessel owners or operators, who are the entities where forced labor is most likely to occur. As noted in a recent podcast episode, researcher Katrina Nakamura, who analyzed data from tuna vessels, found that 74% of MSC-certified sustainable tuna was untraceable to the vessel owners or fishing employers. This lack of traceability raises serious concerns about the integrity of the MSC certification. Lack of Monitoring and Accountability The MSC's standards do not include provisions for monitoring the actual conditions aboard fishing vessels. There are no requirements for fisheries observers or human rights monitors to be present on these vessels, which means that the MSC is not actively verifying the claims made by the self-reporting entities. This creates a significant loophole, allowing vessels associated with human trafficking and forced labor to benefit from the MSC eco-label without any accountability. Katrina Nakamura's research revealed that it was relatively easy for her to identify multiple cases of forced labor on vessels certified by the MSC. She highlighted that if she could find this information quickly, it is hard to believe that the MSC could be unaware of these issues. This suggests a troubling lack of diligence on the part of the MSC in ensuring that its certified fisheries are genuinely free from forced labor practices. Implications for Consumers For consumers, the MSC label is often seen as a guarantee of ethical and sustainable seafood. However, the findings discussed in the podcast indicate that this trust may be misplaced. The MSC has acknowledged concerns about forced labor and human rights abuses in the tuna supply chain but continues to advise consumers to choose MSC-certified tuna as a way to reduce exposure to these risks. This advice is problematic, as it does not reflect the reality of the situation, where many certified fisheries may still be complicit in labor abuses. Call for Improvement The podcast emphasizes the need for the MSC to implement more robust measures to protect vulnerable workers in the fishing industry. This includes requiring that vessel owners be identified and screened against publicized lists of implicated vessels, as well as establishing stricter monitoring protocols to ensure compliance with human rights standards. In conclusion, while the MSC plays a crucial role in promoting sustainable fishing practices, its current approach to tracking forced labor within tuna fisheries is inadequate. By relying on self-reported information and failing to monitor conditions aboard vessels, the MSC risks undermining its own credibility and the trust of consumers who seek to make ethical choices in their seafood consumption. Addressing these shortcomings is essential for ensuring that the MSC can fulfill its mission of promoting sustainability and protecting human rights in the fishing industry. The Shortcomings of Ecolabels in Tuna Fisheries: A Closer Look at Forced Labor In a recent episode of the "How to Protect the Ocean" podcast, host Andrew Lewin delves into the critical issue of forced labor within tuna fisheries, particularly focusing on the Marine Stewardship Council (MSC) and its certification processes. While ecolabels like the MSC are designed to assure consumers that the seafood they purchase is sustainably sourced and ethically produced, the reality is far more complex and troubling. The Role of Ecolabels Ecolabels serve as a guide for consumers who want to make responsible choices regarding their seafood consumption. They are intended to indicate that the seafood has been sourced from fisheries that adhere to sustainable practices and respect human rights. The MSC, for instance, certifies fisheries based on self-reported information from trade associations, manufacturers, and distributors. This system is meant to ensure that the entire supply chain—from fishing vessels to processing companies—operates under ethical standards. The Problem of Forced Labor However, the podcast highlights significant gaps in the MSC's reporting and monitoring processes, particularly concerning forced labor. Katrina Nakamura's recent publication in Nature reveals alarming statistics: 74% of MSC-certified sustainable tuna was found to be untraceable to the vessel owners or fishing employers. This lack of traceability raises serious questions about the conditions under which the fish are caught. Nakamura's research indicates that approximately 128,000 fishers are trapped in forced labor aboard fishing vessels. These individuals often work under hazardous conditions, receive little to no pay, and are subjected to physical and psychological abuse. The podcast emphasizes that many of these vessels are certified by the MSC, which claims to uphold high standards for human rights and sustainability. Self-Reporting and Accountability One of the most concerning aspects of the MSC's certification process is its reliance on self-reported information. The podcast points out that the MSC does not screen vessels against publicized lists of labor abuses, which allows companies associated with human trafficking and forced labor to benefit from the ecolabel. This creates a loophole where unethical practices can go unchecked, undermining the very purpose of the ecolabel. Andrew Lewin stresses that while the MSC is undertaking a monumental task in certifying fisheries globally, it must improve its standards and monitoring processes. The absence of on-board inspections and human rights observers means that the MSC is not adequately addressing the realities of forced labor in the fishing industry. Recommendations for Improvement To combat these issues, Oceana is advocating for world governments to adopt the Global Charter of Fisheries Transparency. This charter outlines essential policy priorities to improve fisheries management and address human rights abuses at sea. It includes measures such as collecting data on the conditions of fishing vessel crews and making this information publicly available while protecting personal identities. In the United States, Oceana is pushing for the expansion of the Seafood Import Monitoring Program (SIMP) to cover all seafood imports, as currently only 45% are monitored. This expansion would help ensure that all seafood production standards, including those related to forced labor, are enforced. Conclusion The podcast episode serves as a wake-up call for consumers and organizations alike. While ecolabels like the MSC aim to promote sustainable and ethical seafood consumption, the reality is that significant shortcomings exist in their monitoring and reporting processes. As consumers, it is crucial to remain informed and advocate for better practices within the seafood industry. The fight against forced labor in tuna fisheries is not just about protecting the ocean; it is also about safeguarding the rights and lives of the individuals who depend on these resources for their livelihoods.  

Links:Registering for the Responsible Seafood SummitResponsible Seafood Summit ProgramCheck out our website!: https://www.globalseafood.org/podcastFollow us on social media!Twitter | Facebook | LinkedIn | InstagramShare your sustainability tips with us podcast@globalseafood.org!If you want to be more involved in the work that we do, become a member of the Global Seafood Alliance: https://www.globalseafood.org/membership/ The views expressed by external guests on Aquademia are their own and do not reflect the opinions of Aquademia or the Global Seafood Alliance. Listeners are advised to independently verify information and consult experts for any specific advice or decisions.

Links:Geeks Without Frontiers WebsiteView the WiFi ReportView the Worker Voice ReportContact Melanie SiggsCheck out our website!: https://www.globalseafood.org/podcastFollow us on social media!Twitter | Facebook | LinkedIn | InstagramShare your sustainability tips with us podcast@globalseafood.org!If you want to be more involved in the work that we do, become a member of the Global Seafood Alliance: https://www.globalseafood.org/membership/ The views expressed by external guests on Aquademia are their own and do not reflect the opinions of Aquademia or the Global Seafood Alliance. Listeners are advised to independently verify information and consult experts for any specific advice or decisions.

Choosing seafood that is both good for you and good for the planet can be a mind-boggling experience. Luckily The Monterey Bay Aquarium Seafood Watch is here to help. They carefully evaluate fishing practices and simplify choices as either Green (Best Choice), Yellow (Good Alternative) or Red (Avoid). In this episode, Seafood Watch's Program Director Erin Hudson talks about why it's important to choose sustainable seafood, and how to make the smartest choices without stressing about it. The Monterey Bay Aquarium launched Seafood Watch in 1999 to help people navigate purchasing sustainable seafood through seafood ratings and tools like pocket guides. The program and its scope have grown over the past 25 years. Today, their science-based assessments are a primary resource for understanding sustainable seafood around the world. They also work to transform how seafood is fished and farmed through partnerships with businesses, governments, other NGOs, and producer groups so that people and the planet can thrive now and in the future.See omnystudio.com/listener for privacy information.

In this episode, Chris and Angie delve deep into the fascinating world of the Greenland shark, discussing its incredible longevity, unique adaptations, and ecological significance. Known as the longest-living vertebrate, the Greenland shark can live up to 500 years. They explore the shark's biological features, such as its slow growth rate, unique feeding habits, and its mysterious deep-sea life. Moreover, they highlight the conservation challenges this species faces, emphasizing the need for protective measures due to overfishing and bycatch. Through a mix of scientific insights and interesting anecdotes, the podcast illustrates why this ancient shark is a vital part of the Arctic ecosystem. Check out Discovery's Shark Week the Podcast HERE Podcast Timeline 00:00 Introduction to the Greenland Shark 02:30 Fascinating Facts About the Greenland Shark 04:44 Physical Characteristics and Unique Features 09:42 Habitat and Range of the Greenland Shark 09:57 Conservation Status and Ecological Importance 13:40 Longevity and Aging Studies 25:48 Evolutionary History and Classification 33:14 Outswimming the Greenland Shark 34:42 The Slow Pace of Greenland Sharks 34:19 Hunting Strategies and Metabolism 35:12 Metabolism and Longevity 38:32 Toxicity and Cultural Significance 44:36 Feeding Habits and Bycatch 47:41 Behavior and Migration 55:55 Reproduction and Conservation Challenges 01:07:39 Sustainable Seafood and Conservation Efforts 01:11:26 Conclusion and Call to Action ------------------------------------------------------ Another thank you to all our Patreon supporters. You too can join for one cup of "good" coffee a month. With your pledge you can support your favorite podcast on Patreon and give back to conservation. With the funds we receive each month, we are have been sending money to conservation organizations monthly. We now send a check to every organization we cover, as we feel they all are deserving of our support. Thank you so much for your support and for supporting animal conservation.  Please considering supporting us at Patreon HERE. We also want to thank you to all our listeners. We are giving back to every conservation organization we cover and you make that possible. We are committed to donating large portions of our revenue (at minimum 25%) to every organization we cover each week. Thank you for helping us to grow, and for helping to conserve our wildlife. Please contact us at advertising@airwavemedia.com if you would like to advertise on our podcast You can also visit our website HERE.    Learn more about your ad choices. Visit megaphone.fm/adchoices

This episode features Ryan Bigelow, the Director of Projects for the Conservation Alliance for Seafood Solutions. He discusses the seafood industry, the alliance's role, and the importance of conservation. From consumer to industry perspectives, the conversation delves into the challenges of sustainable seafood practices. Tune in to learn about the Seafood Watch program and how to make informed seafood choices for a better ocean. Website: https://solutionsforseafood.org/ The Conservation Alliance for Seafood Solutions is dedicated to improving sustainability in the seafood industry by fostering collaboration between NGOs and businesses. With approximately 150 members from 22 countries worldwide, the Alliance works towards enhancing the sustainability of seafood. It serves as a platform for experts from various organizations to address key topics such as improving fisheries, social responsibility in seafood, and advancing sustainability efforts. One of the primary functions of the Alliance is to provide guidance and resources for businesses seeking to enhance their sustainability practices in the seafood industry. By closely collaborating with NGOs and businesses, the Alliance aims to ensure all stakeholders are aligned in promoting sustainable seafood practices. The organization also facilitates discussions, collaborations, and the sharing of best practices to drive positive change within the industry. Through initiatives like Fishery Improvement Projects (FIPs), the Alliance supports fisheries in their journey towards sustainability by setting goals and timelines for improvement. Additionally, the Alliance places a strong emphasis on social responsibility within the seafood industry, addressing issues such as human rights violations, unsafe working conditions, and gender inequity. By integrating social responsibility considerations into sustainability efforts, the Alliance recognizes the interconnected nature of environmental and social issues within the seafood supply chain. The Conservation Alliance for Seafood Solutions plays a crucial role in promoting sustainability and responsible practices in the seafood industry by fostering collaboration, providing guidance, and advocating for the integration of social responsibility principles into sustainability initiatives. The Alliance for Seafood Solutions, led by Director of Projects Ryan Bigelow, provides essential guidance on various seafood industry topics, with a focus on sustainable seafood practices. Working with a diverse group of NGOs and businesses, the Alliance aims to improve global sustainability standards. This guidance is vital for businesses looking to enhance their sustainability efforts and align with industry standards. Additionally, the Alliance actively supports fishery improvement projects (FIPs) to address environmental and social issues within fisheries, such as overfishing. By providing guidance on participating in FIPs, the Alliance helps fisheries progress towards sustainable practices. Another significant aspect of the Alliance's work is addressing social responsibility in fisheries, including human rights violations and unsafe working conditions. The Alliance emphasizes integrating social responsibility into seafood sustainability efforts to ensure these issues are addressed alongside environmental concerns. The Alliance collaborates with industry stakeholders, NGOs, and experts to develop comprehensive guidance documents that address the complex challenges faced by the seafood industry. By bringing together diverse perspectives and expertise, the Alliance promotes responsible and ethical practices in the seafood supply chain. Building trust with industry partners is a crucial aspect of the Alliance's work. By collaborating with businesses in the seafood industry, the Alliance promotes sustainability and addresses social responsibility issues. Active listening, collaboration, and providing valuable resources without immediate financial expectations are key strategies to build trust and engage effectively with industry partners towards shared goals.

Roughly 196 million tons of fish were harvested in 2020, according to the Food and Agriculture Organization of the United Nations. The organization also notes that the number of overfished stocks worldwide has tripled in the last century. All of this overfishing has led to the decline of entire species, like Atlantic cod. Enter the Monterey Bay Aquarium's Seafood Watch. It and other free guides give consumers an overview of the world of fish and seafood, helping people to figure out the most sustainable fish available to them. With the help of Life Kit's Clare Marie Schneider, we figure out how to make informed decisions about what we eating – whether that's at a restaurant or the local supermarket.Check out more from Life Kit on sustainable seafood.Have questions or comments for us to consider for a future episode? Email us at shortwave@npr.org — we'd love to hear from you!Learn more about sponsor message choices: podcastchoices.com/adchoicesNPR Privacy Policy

Billions of people worldwide rely on seafood for nutrition and economic livelihood, but 90 percent of fish populations are currently overfished.Your seafood choices matter, and buying responsibly is one of the most important ways you can contribute to healthier oceans. On today's show: breaking down exactly how to be an informed seafood consumer.Here's a preview:[3:00] Everything you need to know about that wild-caught fish[14:00] Dirty little secrets from fish farms[21:00] ... But which is healthier: farmed or wild caught?[26:00] 6 ways to buy seafood like an informed and conscious consumer, plus: what it looks like to use a sustainable seafood guide IRL Resources mentioned:Episode #236: The Health Of Our Oceans with Dr. Sylvia EarleSalmon Wars: The Dark Underbelly Of Your Favorite Fish by Douglas Frantz and Catherine CollinsSeaspiracyMonterey Bay Aquarium's Seafood WatchYou May Not Be Getting The Fish You Paid For. Here's How To Spot Seafood Fraud (via WaPo)--Join our (free!) community here.Find your tribe. Sustainable Minimalists are on Facebook, Instagram + Youtube.Say hello! MamaMinimalistBoston@gmail.com. Our Sponsors:* Thank you to HomeThreads! Vist www.homethreads.com/sustainable for 15% off your first order.* Thank you to LifeStraw! https://lifestraw.com/* Thank you to PuroAir! https://getpuroair.com/Support this podcast at — https://redcircle.com/sustainable-minimalists/exclusive-contentAdvertising Inquiries: https://redcircle.com/brandsPrivacy & Opt-Out: https://redcircle.com/privacy

The last several decades have taken a toll on the oceans: Some fish populations are collapsing, plastic is an increasing problem and climate change is leading to coral bleaching — as well as a host of other problems. But marine biologist and World Economic Forum programme lead Alfredo Giron says there's room to hope for the seas. He works to create systems that governments and the fishing industry can use to make sure fishing is legal and sustainable so oceans thrive for years to come. In this encore episode, he talks to host Aaron Scott about his work and how managing the ocean is a lot about managing people.We spoke to Alfredo Giron about his research and thoughts, the episode is not meant to reflect the World Economic Forum's positions.Have questions about the world around you? Email us at shortwave@npr.org.