Study Exposes Extent of Untracked Fishing Vessels

Around 75 percent of global industrial fishing vessels are not publicly tracked.

Predicting Global Fisheries Risks: Inside WWF’s Oceans Futures Platform

A new platform helps advocates push for sustainable oceans, resilient communities, and access to nutritious blue foods for a better future.

World’s Oceans at Risk: U.N. Members Meet Again to Reach Consensus on High Seas Treaty

U.N. countries are meeting again in the hopes of reaching a consensus on the High Seas Treaty to protect 30 percent of the ocean.

Sustainable Aquatic Food Systems for Climate Resilience

The role of aquatic foods and water management is crucial to developing more resilient communities and mitigating the climate crisis.

UK Announces Pilot of Highly Protected Marine Areas

The UK will identify five sites to pilot Highly Protected Marine Areas in 2022 in order to increase protection of marine life and habitats.

Instagram Live Panel on Sustainable Seafood in Scotland

In this Instagram Live Panel, Food Tank will welcome Scottish seafood and marine sustainability leaders Phil Taylor, Joan D’Arcy, and Caroline Rye to discuss unsustainable fishing practices in Scotland and opportunities for change.

World Oceans Day Event

Our Last Straw and Restore Foodware will host this World Oceans Day panel discussion, featuring innovative community leaders, industry experts, entrepreneurs, and legislators dedicated to reducing plastic pollution in our oceans. Food Tank’s President, Dani Nierenberg, will moderate this panel. 

S2G creates new US$100 Million S2G Oceans Fund

Seed 2 Growth (S2G) Ventures, an impact investing firm, launched a new fund to restore ocean health. Named S2G Oceans, the fund intends to address damage caused by climate change.

24 Organizations Supporting Sustainable Fishing

Organizations around the world working towards a more sustainable, efficient, and equitable fishing industry.

16 Organizations Promoting Sustainable Fishing Practices

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.

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