Fishermen, Chefs and Manufacturers Are Working in Tandem on Ways to Support the Health and Sustainability of Our Oceans

Fishermen, chefs and manufacturers are working in tandem on ways to support the health and sustainability of our oceans while meeting consumer demand for seafood. Taking a cue from the “nose-to-tail” movement, restaurants are serving up more than just fish fillets in their effort to combat food waste. But the future of sustainable seafood may not be found in the ocean at all!

Protein processors are making use of technology and the demand for plant-based dishes to open up entirely new avenues for sustainability. Cellular aquaculture —in which living cells are isolated from fish tissue, cultured and transformed into seafood products—takes the conservation movement even further, while others race to create plant-based vegan seafood that tastes just like the real thing.

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