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What Conditions Will Bring More Investors into the Sustainable Seafood Sector?

As sustainable seafood markets grow, philanthropists, nonprofit leaders, and entrepreneurs see opportunities for impact-minded investors to make profits while creating positive change in the oceans. But what makes the conditions right for impact-minded investors to enter a relatively new field such as this one? We have been wrestling with this question in relation to sustainable…

A Taste for Sustainability

I recently had the great honor of serving dinner to Secretary of State John Kerry and numerous assembled dignitaries at the U.S. Department of State’s Our Ocean conference in Washington, D.C. I did not serve salmon, tuna, or cod. Instead, I selected for the menu an appetizer of Gulf of Maine lobster from whale-friendly traps,…

Investing in Seafood Traceability: Why Aren’t Investors and Seafood Businesses Doing More?

As someone who works with both seafood entrepreneurs and investors, this is a question I get often. There are many exciting technological advancements that would allow us to track seafood through the supply chain. Fishery managers, retailers, and restaurants want detailed information about where, when, and how fish were caught.  So why is so little…

Supply Chains Are Key to Change for Sustainable Fisheries and Oceans

When we buy seafood, whether it’s salmon, scallops, or sea bass, we may ask where the fish is from or how fresh it is. Is it local? Caught today? Farmed? And we may conjure up an image of a fisherman on the water, but we rarely think about the full path that fish took on…

For Delicious, Healthy, and Sustainable Seafood, Think Inside the Can

In my role as director of the Healthy and Sustainable Food program at Harvard’s Center for Health and the Global Environment, I am often asked, “What should be for dinner?” Unfortunately, the answer is not always so easy. Sustainable seafood is a complicated topic, one that depends on myriad variables, making a trip to the seafood…

August 25, 2013: Running Ultramarathons at 18,000 Feet, Meeting Captive Killer Whales, and More

This week, join us as we run a 137-mile race 18,000 feet above sea level, then we meet beach-dwelling wolves that fish for salmon like bears (and occasionally harass humans), and finally, we learn about the SeaWorld orca who has been connected with three human deaths to appreciate how hard the large, social mammals are to maintain in captivity.

Fish 2.0: A Competition That Connects Investors With Sustainable Seafood Businesses

A new breed of investors is starting to shape business growth across the globe. These impact investors, as they are often called, look to put money into businesses that generate strong financial returns as well as environmental or social benefits. In the past decade alone, impact investors poured millions of dollars into new innovations, helping…

Fair Fish: San Francisco Fishermen Shake Up the Docks With Community Model

By Ed Backus Northern California’s salmon season is in full swing and on San Francisco’s Pier 45, a two-year-old fishermen’s cooperative, the San Francisco Community Fishing Association, is upending a fishing industry dominated by 800-pound gorillas and consolidation. The co-op is moving tens of thousands of pounds of members’ salmon directly out onto the market,…

Chilean Seabass Goes From “Take a Pass” to “Take a Bite”?

By Alison Barratt of Monterey Bay Aquarium Is it really OK to eat Chilean seabass? For nearly a decade, we’ve been hearing “Take a pass on Chilean Seabass,” that pirates are plundering our oceans to put this fish on our plates. And now the Seafood Watch program at the Monterey Bay Aquarium is saying some of it…

Coming Soon: My Adventures in Ocean Conservation

Hi. My name is Ayana. I’m a marine biologist, and I’m thrilled to join National Geographic’s stellar group of ocean bloggers. Big shoes to fill. My plan is to use this space to share stories of what I have begun to call my “adventures in ocean conservation.” As Director of Science and Solutions at the Waitt…

Barton Seaver Joins New England Aquarium as First Sustainability Fellow in Residence

As a fellow at National Geographic, chef Barton Seaver has been using his talents in the kitchen and as an author and communicator to help people make more sustainable seafood choices (Seaver also contributes to Ocean Views). Now, Seaver is also teaming up with Boston’s New England Aquarium, becoming the institutions’s first-ever “Sustainability Fellow in Residence.” Seaver…

Trust Me, I’m a Local Fisherman

The race for the moral high ground in sustainable fishing is heating up here in the US. Things started getting hot back in April when supermarket chain Whole Foods announced it would stop selling seafood not certified as sustainable by the Marine Stewardship Council or red-listed by either the Monterey Bay Aquarium’s Seafood Watch Program…

“Eat With Joy” Says Barton Seaver in Aspen

“Yes, human actions have caused a problem, but doesn’t that give you hope that we can be the solution?” Barton Seaver asked a small group of guests gathered in a glass-walled restaurant at the Aspen Institute in Colorado, host of this year’s Aspen Environment Forum. “Eat with joy,” Seaver added, as guests took in the picturesque mountain…