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Changing the Menu

Season 1 Episode 3 | 54m 49s

With demand for fish and seafood on the rise around the world, what we eat can put tremendous pressure on wild fisheries, limit access to local communities in need, and negatively affect the health of the ocean. But creative approaches to diversifying our seafood diets are already rewriting menus worldwide.

Aired: 07/02/24 | Expires: 12/18/24
Extras
Shrimp aquaculture scientist Loc Tran is making shrimp farming healthier and more sustainable.
A sustainable subscription fish program employs students to market less popular fish.
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