What could the future of offshore aquaculture in the U.S. look like?
This question was top of mind for the team from the Coalition for Sustainable Aquaculture that traveled to Central America this week to see how positive examples of offshore aquaculture in this region could be replicated in the U.S.
The trip, organized by feed manufacturer BioMar, brought together a team of experts and sustainable seafood advocates including Barton Seaver and Steve Phelps. Barton Seaver is a chef, speaker, author, and long-time sustainable seafood champion. Steve Phelps is the chef and owner of Indigenous Restaurant and soon-to-open PigFish, both establishments in the U.S. state of Florida with a strong menu focus on sustainable aquaculture. Both chefs are also members of the Coalition for Sustainable Aquaculture, a partnership of environmental advocates, industry leaders, and award-winning chefs dedicated to growing sustainable and equitable aquaculture right in the U.S. waters…
Recent Comments