Converting fish waste into food. Powering fish farms in the desert. I caught up with Monica Jain recently to learn what business opportunities are emerging from the Fish 2.0 contest she has organized to connect investors with opportunities in the seafood industry.
Each time we choose to eat an underutilized species instead of an Atlantic salmon or an over-fished cod, swordfish, or bluefin tuna, we give these stressed populations a break and discover anew the possibilities in our oceans and lakes.
When you see the MSC eco-label in your grocery store or on a restaurant menu, it not only means the fish you are buying is accurately identified. It represents a collective effort to address a global issue that affects the food security and livelihood of billions of people.
While lots of seafood does come from those industrial, large-scale vessels, perhaps 99 percent of the world's more than 50 million fishermen operate in artisanal, traditional and subsistence fisheries, mostly in developing countries.
It is more important than ever for us to grapple with the challenge of our dwindling fish stocks, to continue learning from one another and to communicate the excitement and possibilities of underutilized species to a larger audience.
McDonald's is the first restaurant chain to use the Marine Stewardship Council label, which means every Fish McBite Happy Meal comes with a guarantee that you are making a responsible choice. But is a label enough?
There are plenty of reasons to oppose genetically engineered salmon, ranging from consumer health concerns to environmental risk, but there's a larger question we need to ask. What kind of food system do we want to sustain us?