Human health

Jennifer O’Brien, founder of Sea and Believe, explains how childhood kelp baths not only restored her health but also helped to sow the seeds of a algae-based alt-seafood startup.

Pauline Nakyewa runs her family’s farm in rural Uganda while working as an aquaculture professional to help rural fish farmers and poor communities.

A new project led by the University of Cambridge aims to help make mussels into a seafood staple for UK consumers.

In collaboration with local villagers and scientists, an international team of researchers are breeding and releasing freshwater prawns into the Senegal River in an attempt to combat a spiralling outbreak of schistosomiasis – a disease that has infected millio…

Phil Cruver, former CEO of Catalina Sea Ranch, explains why he’s now focusing his attentions on producing food-grade seaweed in the Caribbean, using a unique, submersible system.

Only 6-7 percent of the protein currently consumed by humans originates from aquatic sources. Given global population growth and the potential to produce food more sustainably in the oceans than on land, this must change.*

Aquatic foods can address malnutrition, lower the environmental footprint of the food production system and provide livelihoods around the world, according to five newly-published papers.

The plant-based seafood segment is moving far beyond soy and corn-based substitutions and can now offer seafood lovers the same taste and experience as the "real thing", according to Monica Talbert, CEO of the Plant-Based Seafood Co*.