Seafood, sustainability and human rights
July 11, 2019
When you take a bite out of a juicy shrimp tail, does it come to mind the process the food underwent to arrive on your plate? Most of us will answer “no.” However, seafood is one of the main nutrition sources for three billion people on Earth.
In a recent article by Conservation International titled “Meet a scientist: The sustainable-food guru,” ASU-Conservation International, professor of practice and senior director of the blue production program for CI’s Center for Oceans, Jack Kittinger shares powerful insights on the challenges and opportunities of the seafood industry.