"The seafood industry is so behind the times in terms of being able to promote itself to the consumer." -Andrew Young, CCO, Baja Aqua Farms Group
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"Extra labeling on the products is also creating some doubts…How to gain trust from consumers is paramount to drive the future in terms of sustainability." -Manuel Vazquez Escudero, CEO, Baja Aqua Farms Group
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“The three S’s of public health: Don’t smoke, wear your seatbelt, and eat seafood.” -Barton Seaver, Chef and Author
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"We need to give chefs permission to fall in love with seafood…We need to build that up for a seafood culture to take root." -Barton Seaver, Chef and Author
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"The foundation of sustainability is diversity. Whether we’re talking about our stock portfolio, a biological system, a social system, or our diet." -Barton Seaver, Chef and Author
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"The consumer and the chef still hold legacy biases about seafood…But the bottom line is, seafood is actually a solution.” -Barton Seaver, Chef and Author
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"We don’t understand the importance of seafood across the globe. It represents about 2% of our global food supply. And yet it represents 11% of livelihoods." -Barton Seaver, Chef and Author
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With aquaculture, "we are witness to the first new food system in 10,000 years. How cool is that? And guess who’s populating that? Women and young people." -Barton Seaver, Chef and Author
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"Support the communities where you live. And when you can’t do that, find retailers you can trust." -Kelly Hilovsky, ButcherBox
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"The shrimp that most of us consume are imported and farmed; they come from across the world." -Daisy Berg, New Seasons Market
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"Food is one of the leading contributors to our GHG emissions. You’ve got to tackle every single commodity, and that includes something as small as shrimp." -Steven Jennings, Ahold Delhaize USA
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"There is not a wrong choice in seafood. All of the seafood is very healthy for you, as long as you’re not eating the same thing every single day." -Daisy Berg, New Seasons Market
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“There’s actual data to show that the intentional sourcing and really thoughtful practices of our blue food systems are actually driving healthier products.” -Kelly Hilovsky, ButcherBox
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"Everyone wants protein protein protein, and why not make the best single-ingredient nutritious decision and choose seafood?" -Steven Jennings, Ahold Delhaize USA
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"All of us want to make this a better world. If you pick the right choice of what you eat, you are not only nourishing yourself, your body, but your soul.” -Citlali Gomez Lepe, CEO, COMEPESCA, Mexico
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"It’s person to person that we make the greatest change…Be empowered to learn about where your food comes from, be engaged in your communities.” -Alicia Gaiero, Owner, Nauti Sisters Sea Farm
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"The same way that you care about your chicken, pigs, lettuce, and tomatoes is the way you should care about your cod, haddock, shrimp, and salmon." -Niaz Dorry, Coordinating Director, NAMA
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"Aquaculture is sexy, and so are fisheries. We have to show that. To make the farmer and fisher proud of what they do." -Citlali Gomez Lepe, CEO, COMEPESCA, Mexico
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"We don’t drive past oyster farms in the way we drive past dairy farms. And so there’s not that connection." -Alicia Gaiero, Owner, Nauti Sisters Sea Farm
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"People are interested and want to enter the aquaculture industry, but what we can’t provide is long-term sustainable incomes." -Alicia Gaiero, Owner, Nauti Sisters Sea Farm
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"The next generation of workforce development is really lacking right now...Bring trade schools back." -Imani Black, Founder and CEO, Minorities in Aquaculture
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"To truly diversify the fishing sector…we have to grapple with the colonial history of this continent, not only from a historical perspective but also as it’s happening still today." -Niaz Dorry, Coordinating Director, NAMA
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"For everyone who’s starting something, you’re in the messy middle. And it takes crazy people like us to get through the messy middle to do things that actually matter." -Imani Black, Founder and CEO, Minorities in Aquaculture
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"The thing about standardization is that it generally brings the costs of systems down." -Jayson Berryhill, CEO, Wholechain
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"There are a lot of commitments toward sustainability. The gap is not intent; the gap is really in execution." -Adam Brennan, Thai Union Group
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"Where there’s a market demand, things come. Competition will reduce cost" when it comes to traceable, sustainable seafood. -Huw Thomas, Global Dialogue on Seafood Traceability
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"Traceability is not just about where the fish came from; that is one piece." Jayson Berryhill, CEO, Wholechain
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"Chefs often have this fun opportunity to lead change in consumer behavior." -Charlotte Langley, Canadian Chef and Founder, Nice Cans
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