Traditional food provenance methods are typically designed to identify one species at a time. So we worked out a new approach, as part of a broader effort to combat seafood fraud and illegal fishing.
Academic rigor, journalistic flair
Articles on seafood supply
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A tin of tuna is significantly cheaper than many types of fresh meat or fish. But how much can you eat before you need to worry about mercury?
As the climate changes, the ocean is also changing. And that’s putting our health at risk.
Local, flexible buyers and networks helped support small-scale seafood supply chains coping with COVID-19 disruptions.
Top contributors
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Marine Ecologist and ARC Future Fellow, University of South Australia
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Assistant professor, Université Laval
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Research Fellow, ARC Centre of Excellence for Coral Reef Studies, James Cook University
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Associate professor, Department of Social and Preventive Medicine, Université Laval
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Postdoctoral Research Fellow, Institute for Resources, Environment and Sustainability, University of British Columbia
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PhD Researcher, University of Amsterdam
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PhD Student, School of Aquatic and Fishery Science, University of Washington
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Research Assistant, Department of Biology - Food Security, Climate Change, and Indigenous Health, L’Université d’Ottawa/University of Ottawa
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Senior Senior Principal Research Scientist, CSIRO
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Senior Experimental Scientist, CSIRO
