Our oceans, rivers, and lakes cover 71% of the planet — yet we rarely think of them as the key to our food future. In this episode, blue food advocate Jennifer Bushman reveals how kelp farms, oysters, and sustainable aquaculture could fight climate change, restore ecosystems, and nourish billions. You’ll learn what “blue food” really means, why it matters, and the simple choices you can make to support healthier waters and a more sustainable plate.
What You’ll Hear:
- Why the “blue food” movement could redefine sustainability
- How seaweed can outproduce corn and help the climate
- The most ocean-friendly foods you can buy today
- Questions to ask your fishmonger for better, more sustainable seafood
- The surprising role of aquaculture in protecting wild fish stocks
Links Mentioned in This Episode:
- Fed by Blue
- Hope in the Water on PBS
- Seafood Scout
- Monterey Bay Aquarium Seafood Watch
- The Blue Food Cookbook
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