Celebrate Life Below Water. Eat Blue

Human Health

A new wave of eating is on the horizon – one that is responsible and mindful of issues involved in our daily food habits. A Completely Plant-Based 3-MICHELIN Star Menu Just this week, 3-MICHELIN
Ayesha Ashad’s article is adapted from her submission to the Eat Blue Essay contest, a sponsored essay contest by the Research Chefs Association and BlueNalu in which culinary students from around the globe answered
Sarah Caballero’s article is adapted from her submission to the Eat Blue Essay contest, a sponsored essay contest by the Research Chefs Association and BlueNalu in which culinary students from around the globe answered
BlueNalu CEO, Lou Cooperhouse, reflects on BlueNalu’s labeling journey for our transformative, no catch seafood products, from the initial public meeting with the FDA to industry alignment with the National Fisheries Institute and cell-cultured member companies of
The third article in The Kelp Revolution: Our Seaweed Series “The more you learn about seaweed, the more excited you get about its potential to be restorative to the oceans, the climate, the planet,

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