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Sustainable Seafood

Seafood: It's What's for Dinner

Katie Cavuto MS RD | Posted 10.29.2015 | Healthy Living
Katie Cavuto MS RD

Whether it's a scrumptious salmon dish or a crowd-pleasing clam chowder, most of us love seafood. We love it so much, we dedicated a month to it. That's right: October is National Seafood Month, and there's still time to partake.

What Works? VW, Fraud, Fish, Credibility

Tim O'Shea | Posted 10.19.2015 | Green
Tim O'Shea

Eco-Economics is key to the new Global Standards. Gaming environmental policy with insider cynicism, is not the path to take. It is, simply and directly, bad business.

Bountiful Catch for Sustainable Seafood Investors: Finalists in Fish 2.0 Competition

David Bank | Posted 09.16.2015 | Impact
David Bank

The ocean's problems are well known. Solutions, not so much. And opportunities to invest in those solutions have been even harder to find. That's changing, in no small part thanks to Monica Jain and her Fish 2.0 business competition.

Certifications and Voting for a New Food Culture

Tim O'Shea | Posted 09.08.2015 | Green
Tim O'Shea

We, the consumers, have for the past three decades indicated, perhaps unwittingly, that we value no brainer convenience over a more thoughtful connection to the sources of our food. That lack of connection for the easy convenience of our food has been costly in terms of food security and in terms of our health.

5 Ways You Can Really Save Our Oceans

Tam Warner Minton | Posted 09.05.2015 | Impact
Tam Warner Minton

Yes, it is true. You can. Each and every one of us can make a difference. How? By making small, but important, choices. Here are some easy examples of...

Why Farmers Markets Are the Heartbeat of a Community (And the Best Fish You've Never Had)

Teri Turner | Posted 07.28.2015 | Green
Teri Turner

Trudy loves taking the drive every Friday morning, starting early at 3:30 a.m. as she leaves the house, and described the experience almost as a meditation, sharing a nostalgically personal moment.

Deep Thoughts: Is Your Seafood Canyon-Safe?

Maisie Ganzler | Posted 07.13.2015 | Green
Maisie Ganzler

In case you're as in the dark as the sea creatures at the bottom of said canyons are (and I was), here's a quick primer: the Bering Sea spans nearly 800,000 square miles between Alaska and Siberia and is among one of the wildest regions in the world. As it turns out, nearly 60 percent of our annual catch here in the U.S. comes from the Bering Sea.

McDonald's 'Sustainable' Filet-O-Fish Threatens Alaska Fishermen's Livelihood

The Huffington Post | Joe Satran | Posted 07.13.2015 | Taste

In January 2013, McDonald's made waves in the media by committing to use only wild Alaskan pollock, certified as sustainable by the Marine Stewardshi...

Certifications, Krill and Change - Scene One

Tim O'Shea | Posted 07.06.2015 | Green
Tim O'Shea

How can short blogs tackle deeply difficult issues regarding our food systems and our planet? I'll try by addressing some points in a sequential series.

Sustainable Seafood Businesses Take On Tuna

Monica Jain | Posted 06.13.2015 | Business
Monica Jain

Tuna is critical to island economies, where it's an important source of protein and income for locals. And while the health of some tuna stocks has improved, long-term sustainability remains a challenge.

Striped Bass Pass

Sea to Table | Posted 06.08.2015 | Green
Sea to Table

Striped Bass have come back from dangerously low populations before, and can do it again. We need to make sure to provide them all the help we can. They deserve it.

Chefs Want You To Eat Small Fish, So Here's How To Do It

The Huffington Post | Alison Spiegel | Posted 03.25.2015 | Taste

These fish are "as good for the planet as for the plate."

Oceana Convenes World's Top Chefs For Commitment To Serving More Sustainable Seafood

Ted Danson | Posted 05.17.2015 | Green
Ted Danson

Eating wild seafood can contribute to solving one of our most pressing problems, the fact that one billion people wake up hungry every day. Even so, what does fine dining have to do with solving world hunger?

New Hope in CGI Action Networks Next Week

Tim O'Shea | Posted 05.09.2015 | Green
Tim O'Shea

Perhaps, in a more open exploration of what we want to see in the future of fish offerings we will take some positive steps in the dialogues being convened next week.

Love the Hands that Feed You. 6 Tips for a More Sustainable Valentine's Day.

Danielle Nierenberg | Posted 04.15.2015 | Green
Danielle Nierenberg

This Valentine's Day, before planning your romantic dinner or buying roses and chocolate, think about how your choices will affect the hands that feed you.

Worthless, Impossible and Stupid

Sea to Table | Posted 03.01.2015 | Healthy Living
Sea to Table

Daniel Isenberg has made a career of studying entrepreneurship. His book Worthless, Impossible and Stupid: How Contrarian Entrepreneurs Create and Ca...

President Obama Declares Alaska's Bristol Bay Off Limits to Oil and Gas Leasing

Alaska Dispatch News | Posted 02.16.2015 | Green
Alaska Dispatch News

President Obama on Tuesday declared Bristol Bay "a beautiful natural wonder" and designated its salmon-rich waters indefinitely off limits for oil and gas leasing.

Black Elephants, Black Swans, and Tomorrow's Fish

Tim O'Shea | Posted 01.30.2015 | Green
Tim O'Shea

Is it a bit much to say that we are in the midst of a Food Revolution? I suggest that depends on how you view the current conditions on your plate, in your family, in your community, in our nation.

Red or White? Tell People What You Are Serving Them, and Why

Tim O'Shea | Posted 01.10.2015 | Business
Tim O'Shea

Like the wine lists required even in today's most casual settings, it is time to list on menus the sources and the practices of the fisheries we are eating from.

Another Step Towards Ecological Seafood Menus

Tim O'Shea | Posted 12.06.2014 | Green
Tim O'Shea

With regard to sustainability, size does matter rather a bit, and our choices around seafood are core to why our oceans are being depleted and habitats destroyed at levels that cannot be adequately replenished, unless we change what we are doing.

Another Step Toward Ecological Seafood Menus

Tim O'Shea | Posted 11.22.2014 | Business
Tim O'Shea

In the seafood trade, you can reassert your civic right, whether chef or consumer, to know what you are buying, where it is from and how the fish you want was harvested, or raised. Still, your rights are only real if exercised.

Is It Food, or Is It Foodiness? Let's Ask Platina, the 15th Century Vatican Librarian

Erica Wides | Posted 11.18.2014 | Taste
Erica Wides

Why were our options Chilean, Costa Rican and Filipino, with a few sad clams gasping for air and dreaming of Wellfleet?

Steps Toward an Ecological Seafood Menu

Tim O'Shea | Posted 11.16.2014 | Business
Tim O'Shea

With all the pressures on any restaurant regarding food costs and profits, how did they dare make this move? How could they justify the costs? Ready for it? Here is the magic formula revealed.

Remember Dolphin-Safe Tuna? Let's Make FAD-Free Tuna The Next Trend

Maisie Ganzler | Posted 11.16.2014 | Green
Maisie Ganzler

There are now as many as 100,000 drifting FADs around the world -- basically floating pieces of junk put into the ocean and equipped with transponders by the global purse seine fishing industry.

Underloved Fish

Sea to Table | Posted 10.05.2014 | Home
Sea to Table

We all know something is broken when 91 percent of all seafood consumed in the U.S. comes from outside the U.S, and over two-thirds of all seafood we eat is shrimp, salmon, tilapia, (almost all farm-raised under dubious conditions) or canned tuna. Our vast oceans offer a cornucopia of species, and we only taste four of them.