Funding Available for Sustainable American Aquaculture through Foundation for Food and Agriculture

Up to $5M in new research funding will be awarded this year by the Foundation for Food and Agriculture Research (FFAR) through its Sustainable American Aquaculture program. The program is intended to stimulate and advance innovative research in sustainable fish and shellfish production, provide economic opportunities to U.S. farmers, and increase the supply of domestically-produced, nutritious foods to meet growing consumer demand. The FFAR recognizes the major need to understand the biological and technological barriers, and market potential for a diverse range of aquatic species. The funding opportunity takes action to foster the understanding and minimizing of potential environmental impacts of aquaculture production that will be key to public acceptance of farmed fish and shellfish products, and long-term industry success.

Pre-proposal submissions  Continue reading

New film highlights importance of Marine Aquaculture in California and the U.S.

perspectives_film_cover_image_205_308_80auto_c1_c_c_0_0_1“Perspectives on Marine Aquaculture in California and the U.S.” is a short film recently produced by the Seafood for the Future program and Long Beach Aquarium and can be viewed here. It features prominent scientists and experts on the topic and discusses aquaculture’s role in the global food supply, the state of domestic marine aquaculture, and its future in the US and California.

“It’s important to put aquaculture into the broader context of food”, says Dr. Steve Gaines, Dean of UC Santa Barbara’s Bren School of Environmental Science & Management. “It’s easy to focus on the negative impacts of one form of food production in terms of environmental impacts, without recognizing that all forms of food production have some negative impacts.” Dr. Gaines goes on to point out how important it is to look at how all of those food production methods compare to one another. Recent research analysis shows that aquaculture, done well using today’s current best practices, can exert the lowest environmental impacts of any form of food production on the planet. Continue reading