The science of sustainable seafood, explained
(by University of Washington scientists)
Recent happenings in sustainable seafood.
Be sure to check out our full explainers at Sustainable Seafood 101.
Plant-based meat is all the rage, but it needs a critical review if it is going to realize the benefits touted by its brands.
How does fishery science go from hard data to misconstrued, clickbait headlines? The spread of misinformation is troubling.
New research connects sustainability implications to seafood fraud. This the first empirical study of its kind.
New research suggests a swiss-cheese model for sustainable fishery management, along with rebuilding plans.
The American lobster fishery has operated sustainably for decades, but climate change has put critically endangered right whales in its path.
Letting big fish sink to the bottom of the ocean to store carbon is touted as a climate change solution. Gordon Holtgrieve did the math and comes to a different conclusion.
Bottom trawling has destructive potential, but new research shows impacts can be limited with sound science and management.
Several environmental groups have objected to MSC’s Orange Rougy certification. We spoke to two experts on the fishery.
A new paper describes how regulating specific kinds of fishing in particular areas is extremely effective at preserving biodiversity while also producing food.
In 2050, Earth will need a lot more food to feed 2 billion more people. A landmark study calculates how much the ocean can supply sustainably.
The best way to keep up with our stories.
