A Nigerian research center spent over a decade perfecting fish smoking technology for fish producers, improving their livelihoods and protecting their catch from post-harvest loss.
Native Alaskans from the Sitka Tribe depend on weekly barge deliveries by sea for their food. Subsistence foods like salmon and herring roe are an integral part of their cultural tradition. Unfortunately, 60 percent of the Tribe are not able to consume as much traditional food as they want. Marine resources need to be managed more conservatively.
An advocate for preserving India’s culinary traditions and local, sustainable fishing, top chef and culinary explorer, Manjit Gill, calls on chefs to take the lead in the good food movement.
Coastal Enterprises Inc. aims to develop an economic market for sustainably farmed Maine scallops by modifying aquaculture model from Japan.
These 16 organizations are defending small-scale and indigenous fishers, improving commercial fishing and aquaculture practices, and educating chefs and consumers to build a better, more sustainable seafood system.
Bringing together thousands of government represents, scientists and non-governmental organizations, the first-ever U.N. Ocean Conference calls on everyone to help protect the world’s oceans.
Whitney McFerron is the lead writer and editor for One Acre Fund, a nonprofit social enterprise that provides farmers with the financing and training they need to grow their way out of hunger and poverty. Moses Odoli is watching his…
Interview with Nikki Rose, Founder and Director of Crete’s Culinary Sanctuaries, about the influences of history and traditions on nutrition, sustainability, and biodiversity.
Gulf of Maine Research Institute produces new trawl net for ground fishers. Collaboration between fishers and scientists leads to a forty five percent reduction in cod bycatch with no effect on targeted species.