Celebrate Life Below Water. Eat Blue

Economic Impact

COVID-19 has wreaked havoc on food service workers and the restaurant industry. When the pandemic hit, many seafood workers left high and dry due to the climbing price of seafood, “employment shortage, port congestion,
Yesterday, the United Nations Intergovernmental Panel on Climate Change released its latest report on the state of global climate crisis. Bloomberg Green has compiled “Five Key Takeaways From the Latest IPCC Report on Climate
Sustainability and safety concerns have driven consumer demand for seafood companies to consider the traceability of their products. Traceability in seafood includes fraudulent substitutions, sourcing, overfishing, and recall. Recalling seafood and creating systems where
‘Just off the coast of Namibia, the ocean floor is scattered with… diamonds. Real, actual diamonds. Exactly like the ones you’re familiar with—the kind extracted from mines—these stones are billions of years old. But
The Realities of the Shrimp and Lobster Industry Many people resort to seafood as a source of protein that is more sustainable than land-based meat. For the most part, this is accurate – seafood

Follow us on 

Celebrate Life Below Water. Join the Eat Blue Newsletter.

  • Your Contact Info:

Get News About: