Sustainable Seafood and Health Initiative
The seafood we eat has had important impacts on our health and the health of the land and the oceans that provide it. Seafood production directly impacts local environments and economies. Climate change, overfishing, pollution, and habitat alterations are threatening our food supply making food security more uncertain. How can we as individual consumers, and as employees in corporations, make decisions about the food we buy to reshape the way we produce, process, transport, and use food?
Meet the Team
Original Research
People who catch and eat their own fish may consume contaminants exceeding health-based thresholds.
Seeing fish as part of food system is critical to the human dimensions of management.
Featured Resources
Barton Seaver responds after thousands of farmed salmon escaped a fish farm.
How the oceans can help feed the world in the face of climate change and a rapidly increasing population.
Why we need to change how we think about seafood—and the types of fish we’re willing to eat.
Chef and author Barton Seaver, director of our Sustainable Seafood and Health Initiative, talks about sustainable seafood and the promise of farmed fish and aquaculture.
Projects
Great science alone does not create change, especially if it does not reach the people who make decisions about our health. But what if leaders in the culinary arts, business, public health, and environmental sciences all worked together to develop business-friendly solutions to today’s most pressing social and environmental concerns?... - 1 of 2
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