Fish farms feed millions of people around the world, but they also consume a lot of fish that are dried or ground up to make aquafeed. Researchers are developing more sustainable alternatives.
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Articles sur Seafood
Affichage de 21 à 40 de 56 articles
Working waterfronts are a key link between consumers and seafood, but are increasingly threatened by developers. Policies need to ensure that waterfronts remain accessible to seafood harvesters.
One in six fishers in the Gulf of Thailand have been coerced or deceived into working against their will.
The oils in fish are excellent buffers against disease. Why don’t we eat more fish?
Marine fish could serve as a crucial global emergency food supply in times of crisis, if marine ecosystems were in a healthy state to start with.
We found 92 threatened species reported in industrial catch records. This is shameful and unnecessary.
Bushfires not only destroy things on land, they can also have an impact on our seafood industry including our oyster farms.
Regulations have lowered mercury emissions globally, but the risks to ocean ecosystems and human health may be getting worse.
Scientists are uncovering the secrets of a giant undersea rock shelf, parts of which lie four kilometres below the ocean’s surface.
Entire populations of prawn ‘super-females’ are now being commercially distributed. The science behind this continues to advance and could have a far-reaching impact on both humans and animals.
The FDA has given the green light to sell the first genetically engineered animal – farmed salmon –in the US.
Our new paper titled ‘DNA barcoding validates species labelling of certified seafood’ presents the largest and most comprehensive assessment of MSC-labelled products to date.
Alongside with milk, eggs, peanuts, tree nuts, wheat, soybeans and fish, shellfish are one of the eight allergens that account for 90% of food-related allergic reactions. What if a vaccine could exist?
In a global economy, passing laws to conserve forests, fisheries or other natural resources can simply shift demand for those goods to other countries or regions where they aren’t as well protected.
In a world where products are just a few clicks away, foragers continue to seek out their food.
Climate change will affect the nutrition of seaweeds eaten by billions of people around the world.
Without an array of ecosystems and species, it’s tough for farmers to grow crops or ranchers to raise animals.
A lack of sustainability, profitability and transparency in the global fishing industry is exacerbating the problem of slave-like working conditions for crew. Here are the warning signs to look out for.
Oysters are big business along the Gulf Coast, but raising them off-bottom – which yields a premium product – is just starting there. Hurricane Michael showed it won’t be easy.
The seafood industry is a major contributor to modern slavery.
Les contributeurs les plus fréquents
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Associate professor, The University of Queensland
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Associate Professor of International Development, Michigan State University
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Professor of Aquatic Resources Development, University of Stirling
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Professor, University of Wollongong
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Professorial Fellow and Director, Murray-Darling Basin Futures, University of Canberra
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Professor; Faculty of Science, University of Technology Sydney
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Professor, University of Canberra
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Professor of Environmental Law, University of Tasmania
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Assistant Professor, School of Energy, Geoscience, Infrastructure and Society // CEO MarFishEco Fisheries Consultant Ltd, Heriot-Watt University
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Communication Manager - CSIRO Oceans and Atmosphere, CSIRO
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Assistant Research Scientist, University of Michigan
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Associate Professor in Environmental Sciences, University of Southampton
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Cornelia H. Dudley Professor of Psychology, Knox College
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Visiting Scholar, School of Behavioral and Social Sciences, Arizona State University
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Research Fellow, University of Canberra
