Quick Dips
Curated topical articles on the Blue Economy
Tony Chen, World Ocean Initiative Fisheries & Aquaculture
Aquaculture can use technology to get ahead of disease outbreaks, argues Tony Chen, co-founder and CEO of Manolin.
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Max Ufberg, Intelligencer Fisheries & Aquaculture
While meat consumption has for decades been scrutinized for its contributions to climate change, the world is only just starting to reckon with the climate tolls of the commercial-fishing industry.
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Katharine Rooney, World Economic Forum Energy Solutions Fisheries & Aquaculture
Some of the tiniest life forms in the sea are playing a mighty role in protecting life on Earth.
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Robin McKie, The Guardian Fisheries & Aquaculture
London Zoo’s latest exhibition shows how scientists hope to halt the devastation caused by overheated oceans.
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Megan Howell, The Fish Site Fisheries & Aquaculture
A panel of leading policymakers and researchers has emphasised the value of diverse aquatic foods as key components of sustainable healthy diets and as drivers of food security in the Global South.
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Marine Conservation Society Fisheries & Aquaculture
Dr Jean-Luc Solandt, Principle Specialist in Marine Protected Areas (MPAs), and MPA Officer Frith Dunkley detail the findings of a new report.
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Andy Cornish, World Wildlife Fund Fisheries & Aquaculture
Two iconic shark species — oceanic whitetip and scalloped hammerhead — as well as many other sharks and rays inhabiting the open ocean are being pushed toward extinction. Main threat? Overfishing.
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Matt Rand & Rebecca Jablonski-Diehl, The Pew Charitable Trusts Fisheries & Aquaculture
Major fleet’s catch and revenue rose after enlargement of two marine monuments.
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Ian Urbina, World Economic Forum Fisheries & Aquaculture
Environmental crimes and human rights abuses are rife at sea and their offshore status means they're largely hidden from the world.
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Wildlife Conservation Society Newsroom Fisheries & Aquaculture
A powerful, long-term study from WCS adds scientific backing for global calls for conserving 30 percent of the world’s ocean.
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Todd Woody, Bloomberg Green Fisheries & Aquaculture
Climate change helped to kill most of the world’s sunflower sea stars. Resurrecting them could revive carbon dioxide-sequestering kelp forests.
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Alexis Benveniste, CNN Business Energy Solutions Fisheries & Aquaculture
Carbon emissions are a huge contributor to climate change, so companies are getting creative about finding ways to suck the heat-trapping element out of the atmosphere and slow global warming.
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Janelle Kirkland, USC Fisheries & Aquaculture
Scientists at the University of the Sunshine Coast in Australia have found they can quadruple the immune response of farmed fish by adding powdered seaweed to their diet.
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Tiffany Duong, EcoWatch Fisheries & Aquaculture
How can you tell that the fish on your plate is the real thing? You can't — and that's the problem.
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World Ocean Initiative, The Economist Group Fisheries & Aquaculture
Intensive fisheries management is leading to a recovery in some tuna stocks, but improvements are not consistent across regions.
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Harrison Tasoff, The Current UCSB Fisheries & Aquaculture
Researchers say cultivated seaweed can soak up excess nutrients plaguing human health and marine life.
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Karen McVeigh, The Guardian Fisheries & Aquaculture Plastics & Pollution
Increasing chemical and plastic pollution are “significant” contributors to the decline of fish and other aquatic organisms, yet their impact is being missed by regulators, according to a report by environmentalists.
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Reynard Loki, Independent Media Institute Fisheries & Aquaculture
How much is too much? The Food and Agriculture Organization of the United Nations has warned that more than a third of the world’s fish stocks are being overfished.
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Olivia Rosane, EcoWatch Fisheries & Aquaculture
My Octopus Teacher, the heartwarming story about a man's friendship with a common octopus, took home the Oscar for best documentary feature Sunday night.
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CBS News Fisheries & Aquaculture
Fish farms haven't always had the best reputation, but that seems to be changing fast. Many scientists and chefs believe fish farms may be the future of food due to a combination of factors, including overfishing in our oceans and a global population that keeps rising.
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