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December 2017

West Coast Pilot – Culinary Workshop

To discover how local fish can create a winning combination of flavor, presentation, and affordability for chefs in corporate dining, our partner Changing Tastes arranged a culinary workshop in California. More than a dozen chefs and several sustainability managers from the same or similar groups joined us in mid-November at a test kitchen in the Bay Area to develop the recipes and messaging needed to successfully bring back Californian West Coast Groundfish.

Identifying Blue Economy Opportunities & Threats

At the core of our work, we believe taking a value chain approach to investing in development is the most responsible and most sustainable. Interlaying this approach with the development

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The Finance Gap in Sustainable Wild Capture Fisheries

Over the past few years, three broad strategies have evolved to address the challenge of achieving sustainable wild capture fisheries. These consist of:

Addressing governance, regulation and policy
Providing preferential access to

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