Researching ways to improve sustainability and reduce waste in the seafood industry
Nutritionists have been touting the health benefits of seafood for years. Dietary guidelines recommend that the average adult get at least two servings of seafood per week. But the push to increase our consumption of seafood can put a strain on the seafood industry and create more waste.
"Many fisheries are fully or overexploited," said Lekelia "Kiki" Jenkins, an associate professor at Arizona State University's School for the Future of Innovation in Society in the College of Global Futures. "We are pushing our fisheries to the brink that they can sustain. Meanwhile, consumers are wasting nearly half of the fish they buy. We need to understand our waste behaviors and put a mechanism into place so that we use what we catch."
Jenkins is researching ways to improve sustainability in ...











