2024 is set to be the year of sustainable food tourism. Here are three seafood tour operators who are ahead of the curve and leading the way in terms of fun and interactive tourism experiences. 🐟

Recently, I had the opportunity to step into the shoes of a student in Fleming College's Aquaculture Program for a day; I went through a quiz review session in the classroom, then spent a morning in the hatchery doing rounds with the other students.

The most important factor young people take into account when buying food is its environmental impact, the second most important factor is its health and nutritional benefits.

The talk of the ocean world is Seaspiracy, a Netflix Original film produced by the same team responsible for Cowspiracy and What the Health. Like those two previous films, Seaspiracy is full of misinformation and has been panned by actual experts. While the film highlights some issues in global fisheries, it glosses over major challenges facing the world including food security for a growing population, climate change, land use, and water use associated with both animal and plant-based protein production.

Over the last six weeks the MSC and I have been working together to educate consumers all about sustainable seafood and the MSC certification program. We chatted about the MSC sustainability criteria, how the certification supports fishing communities, provided practical tips for finding sustainable seafood at the grocery store, and highlighted the role of small-scale fisheries.

Seafood, and food in general, is so deeply rooted in togetherness and human connection. With all the COVID-19 restrictions over the last two years, it’s been very difficult to capitalize on that very important human element of food. So my week in Boston was very much about making up for lost time.

Salmonids must get the carotenoids through their diet, and as a result, all farmed salmon is required to have a ‘color added’ label on it when it hits the market. The caveat however, is that not all sources of astaxanthin are the same.

We in the seafood industry know astaxanthin as the carotenoid that gives salmon and other fish its iconic pink and red hues. But in its natural form, it also has health benefits for end consumers. As health-conscious consumers continue to drive market dynamics, this presents a compelling opportunity for the industry to proactively align with the health and wellness community, fostering greater consumer loyalty and engagement.

As much as my role is to communicate the science of sustainable seafood, fisheries, and aquaculture to consumers, it’s equally important that I communicate the concerns and questions of consumers back to the industry. And even more important, that the industry actually listens.