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Lead the Sea Change in Food Production
Are you interested in solving big problems related to seafood, sustainable ocean use and global food security? Advance your career with the Professional Science Master’s (P.S.M.) in Ocean Food Systems from the University of New England in Portland, Maine.
Meet faculty and learn more about this one-of-a-kind program:
- Accelerated 12-month master’s degree
- Two-week team residencies in
This September, the Seafood Nutrition Partnership will hold its annual State of the Science symposium on the latest in seafood dietary and nutritional studies and the social-economic implications for public health. The 2015 Dietary Guidelines for Americans called for a doubling of Americans’ consumption of seafood. The updated 2020 guidelines are anticipated to take a further look at the importance of increasing seafood
… Read MoreThe Seafood Certification & Ratings Collaboration recently released a report, Sustainable Seafood: A Global Benchmark, that provides a comprehensive picture of the current status of global fisheries and aquaculture, as well as case studies highlighting progress made and improvement priorities for eight seafood sectors. The five members of the Collaboration – Aquaculture Stewardship Council, Fair Trade USA, Marine Stewardship
… Read MoreSmall-scale fishing communities are among the 54 percent of people living below the poverty line in Peru, even though the sector is the country's second highest generator of foreign currency. The increasing demand for seafood coupled with lower prices received for their catch require fishers to increase their harvest volume, thereby placing a burden on stocks and marine ecosystems.
Sustainable Fisheries Trade offers small-scale fishermen
… Read MoreThe State of Salmon Hatchery Science and the Role Hatcheries Play in Coastal Communities and Seafood
Salmon hatcheries developed on the West Coast close to a century ago, and today produce fish to make up for habitat lost to dams, fulfill tribal treaty fishing rights and trust obligations, and support recreational and commercial fishing. While hatcheries have benefits, they also pose risks to wild fish, many now protected under the Endangered Species Act. The science of hatcheries has continued to advance as they have adopted new strategies to
… Read MoreMaine Lobster is one of the most sustainably harvested products in the world with practices dating back 150 years. Fisherman have always taken great pride in the fishery and continue to evolve their practices based on the changing marine environment. The Maine Lobster fishery is iconic to the state of Maine and impacts a great deal of the coastal communities. In addition to providing Maine Lobster to diners across the globe, the industry strives
… Read MoreJoin us for a webinar to learn more about the global landscape assessment of fishery improvement projects (FIPs) being conducted by CEA Consulting in 2019. Our research seeks answers to five questions:
- What factors contribute to FIP progress, effectiveness, and impact?
- What do FIPs cost?
- What market incentives motivate FIPs and related actors?
- How do FIPs advance fisheries governance?
- What types of social and business improvements are
More than sixty leading companies—representing over USD $35 billion in annual seafood production—have joined or endorsed the Global Dialogue on Seafood Traceability (GDST) to draft the first-ever industry standards for traceability across the seafood sector. Now almost two years into the drafting process, the GDST is entering its final phase of work, aiming to complete “ready to use” voluntary standards and
… Read MoreSeafood products are some of the most traded food items worldwide, but around one third of global fish stocks are overexploited. Moreover, the seafood industry suffers from unsustainable resource management, inefficiencies in operations and distrust across stakeholders in the supply chain. At this pivotal time it is more important than ever for companies to find new ways to overcome these hurdles and implement solutions for a sustainable future.
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