LEARN FROM ME
Join the Sustainable Seafood Revolution & Elevate Your Positive Ocean Impact
Eating from the Ocean: A Deep Dive on Sustainable Seafood
Gain the confidence you need to lead with knowledge as an authority on sustainable seafood. Learn how to make impactful contributions to ocean health, the environment, and global food systems.
AS FEATURED IN
"Emily's course is an absolute essential for seasoned seafoodies and fish-curious folk alike. She communicates the science behind seafood and the complexities of navigating the fish counter in a way that is relatable and easy to grasp for the consumer looking to enjoy their seafood experience. Her authenticity and passion for sharing knowledge is contagious. And did I mention the stunning content and value packed bonus materials? chefs kiss"
- Trisha Whetstone (@trishtalksfish)
Seafood is the best protein choice for your health and the planet’s health. What if you could help people easily eat more?
Meet Emily De Sousa
Eating from the Ocean isn’t like anything else that’s out there. In fact, I’d wager that you’ve never seen anything like it before.
How do I know?
Because I spent years looking for the answers inside this course.
I used to be so overwhelmed and anxious about how to do “the right thing” when it came to eating seafood and then how to accurately and confidently translate that to consumers.
I grew increasingly frustrated with how difficult it is for consumers to find credible information about the seafood they want to eat.
So I went to grad school to research fisheries science and seafood sustainability.
I learned how to interpret the data, how to understand fish stock assessments and ecolabel criteria. I learned about different gear types and farming methods.
And ultimately, I finally figured out the formula for eating from the sea in a way that supports human health and ocean health. And, how to communicate that to consumers in a way they understand.
Now, I am one of the most effective sustainable seafood champions in the world.
That’s why it was so important for me to create Eating from the Ocean: An Online Course on Sustainable Seafood.
Eating from the Ocean: Deep Dive on Sustainable Seafood is the shortcut to becoming the sustainable seafood leader that you've always known you could be.
"I've spent over 50 years involved in West Coast salmon fisheries but I didn't know much about the wider world of seafood, especially East Coast fisheries. I also thought Emily's class would be a good way to talk with people involved in other fisheries and learn about the challenges they face. The class seemed like a good fit at a good price. I wasn't wrong on either count! The various lesson modules were great, my classmates all had good stories to tell and the weekly video meetings with Emily and the other students were the best part. If you want to learn more about seafood - what's available, how it's harvested, how to cook it, and more - this class is a great pathway on that journey."
- Robert Sudar
Imagine how incredible it's going to feel when you can...
Confidently speak to colleagues and customers about seafood and help them make an informed seafood purchase in minutes. You’ll navigate complicated seafood discussions like a pro and be eager to share your knowledge as a seafood leader. You’ll be changing the seafood industry for the better, and empowering others around you to do the same.
INTRODUCING
Eating from the Ocean:
Deep Dive on Sustainable Seafood
for Seafood, Ocean Science, and Hospitality Professionals
The go-to course for those who want to become empowered seafood leaders.
"I chose this online course because I recently started a new position in ocean conservation working to protect whales and dolphins and wanted to learn more about sustainable seafood. Bycatch is one of the top threats to whales and dolphins in the world today. I’m frequently asked by members of our organization how to select seafood that won’t put whales and dolphins (and other marine life) at risk. Through my own research into the topic I quickly learned that this is a very complex topic. After taking this course I feel better equipped to make sustainable choices including talking to local fisherpersons here in Hawai’i about what fishing methods they use. I also learned a lot through participating in the weekly calls and had the opportunity to meet other people working in the sustainable seafood space from other parts of the country and the world. I would absolutely recommend this course to anyone wanting to learn more about sustainable seafood."
- Susan Frett
Here’s why Eating from the Ocean is different than anything else out there:
- Not only will this course teach you everything you need to know about the science of sustainable seafood, but you’ll be getting the information straight from a trained fisheries scientist who’s gone through the best available science and disseminated the most important bits for you.
- I’ve done 10+ years of training and research to bring you the best available science in a way that’s easy to understand. And, I’ve gone a step further to give you the practical strategies to actually apply that knowledge to your own life, effortlessly.
Just picture what’s going to be possible for you when you learn how to buy and cook sustainable seafood with confidence.
- You will be able to more effectively communicate with collegues and consumers
- You will be able to confidently lead discussions on sustainable seafood
- You will be able to engage on complicated seafood issues in a meaningful way
- You will be actively using your role as a seafood leader to drive change in sustainable seafood
Here’s what we’ll cover together:
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This module will help you gain a broad perspective of the global food system and understand where seafood fits in.
- How food production has evolved
- The impact of our food choices and why it matters
- Seafood and the environment
- What about seafood’s impact on the ocean?
- The seafood opportunity
- Key terms in fisheries science, seafood, and sustainability
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In this module, we’ll talk about the different ways seafood is harvested, the variety of ways you’ll find it in the grocery store, and how it gets from the ocean to your plate.
- Different types of seafood and where it comes from
- Fresh, frozen, tinned, and more!
- Health benefits of seafood
- What is sustainable seafood?
- The state of the world's fisheries and aquaculture
- The seafood supply chain
- Alternative seafood supply chains
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In this module, we’ll dive into the science of wild capture fisheries, looking at fisheries management strategies, ecolabels and certifications, and the true current status of global fisheries.
- How is wild seafood harvested?
- A quick note on “ghost gear”
- How sustainable fisheries are managed
- How fisheries are monitored
- Large scale and small scale: Does size matter in sustainability?
- A big moment for small fisheries
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This module is dedicated entirely to aquaculture. You will gain a comprehensive understanding of the practices involved in fish farming, as well as the various sustainability indicators that are crucial in making informed decisions about farmed seafood products.
- What is aquaculture?
- Different types of aquaculture (species and methods, RAS land based etc)
- Sustainable aquaculture practices (rename to: measures of sustainability in aquaculture)
- Feed conversion ratios (all about aquaculture feed)
- Antibiotics
- Dissolved oxygen/waste below the cages
- Are salmon dyed?
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In this module, we’ll dive into market trends and consumer preferences to learn more about how we can connect with seafood buyers.
-Current market landscape for sustainable seafood
-Key factors influencing consumers' seafood choices
-Challenges and emerging opportunities for growth and innovation
-Insights into successful seafood mrketing practices
"This course provides participants with everything needed to understand, and therefore directly support, sustainable fisheries and aquaculture. Beyond the educational course, Emily De Sousa also puts a considerable amount of energy into creating community amongst the participants. I found the weekly discussions with people from different backgrounds, who all wanted to deepen their sustainable seafood knowledge, to be highly valuable. It is obvious that Emily passionately cares about sustainable seafood and wants to share her knowledge. If you’ve ever felt unsure about sustainable seafood and wish you understood all that goes into it, then this course is for you."
— McKenzie (@mckensea)