Many sea creatures lead complex, social lives in the wild and are likely to suffer in farmed conditions. But they aren’t mainstays of the aquaculture industry − yet.
Articles on seafood supply
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Canada is an outlier in its failure to hold buyers and retailers accountable for labour abuse in seafood supply chains.
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.
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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Research Assistant, Department of Biology - Food Security, Climate Change, and Indigenous Health, L’Université d’Ottawa/University of Ottawa
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Assistant professor, Département de médecine sociale et préventive, Université Laval
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Emeritus Professor, Geography, York University, Canada
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Associate Professor and Marine Ecologist, Adelaide University
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Postdoctoral Research Fellow, Institute for Resources, Environment and Sustainability, University of British Columbia
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Professor, School of International Development and Global Studies, L’Université d’Ottawa/University of Ottawa
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Senior Experimental Scientist, CSIRO
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PhD Researcher, University of Amsterdam
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Full professor, Department of Social and Preventive Medicine, Université Laval
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PhD Candidate in Geography, York University, Canada
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Senior Principal Research Scientist, CSIRO
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PhD Student, School of Aquatic and Fishery Science, University of Washington
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ARC DECRA Fellow, James Cook University
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Fish Behavior and Welfare Researcher and Lab Manager, New York University
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Assistant Professor of Environmental Studies, New York University