In partnership with the James Beard Foundation, Postelsia wants to help chefs and restaurants support healthy oceans and a sustainable seafood industry.
Creating a sustainable food system that contains fish is possible, but requires us to look beyond the fillet. Chef Josh Niland from the Australian restaurant Saint Peter talks about how it can be done.
This program brought an average increase of 29 percent per year in the Arapaima fish population in the region, and an average increase of 25 percent per yearin the income of communities.
Aquaculture may be a key player in providing food security to a growing population, but if it isn’t done carefully, the environment on which it relies can pay the price.