A TASMANIAN company has invented acoustics technology that feeds farmed shrimp and fish through sound.
Other Australian ventures are working on turning abalone waste into
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Nobody ever mentions Australia when people talk about seafood industry powerhouses and innovations, observes Monica Jain, the founder of Fish 2.0, an every two-year
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Impact investors had a hard time finding deals in sustainable seafood when ImpactAlpha started
The search for projects that involve innovation in global aquaculture or help to kick-start the US aquaculture industry are two of the key strands of the 2018-2019 Fish 2.0
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A Tasmanian company has invented acoustics technology that feeds farmed shrimp and fish
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October workshop in Melbourne gives entrepreneurs a head start on applying for global business competition; participants build a local investor and partner network,
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Maine startup aims to shorten the sea-to-plate cycle for Anguilla rostrata.
You could say Sara Rademaker is breaking a glass ceiling. In her case, it would
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Shellbond’s creative thinking aims to transform natural byproduct into aquaculture’s advantage. A bag of shells might be the perfect spot for oyster spat to settle but
...David Tze addressed the Fish 2.0 panel of judges last November at Stanford University in California, US with a unique insight. As a venture capitalist for 12 years, Tze knew what it’s like to be on the other side of the
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NovoNutrients readies its ‘microbial consortium’ to produce nutraceutical aquafeed additives
The pace of innovation in aquaculture feed ingredients is
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With the seafood industry in transition, these entrepreneurs are pitching ways to make it more sustainable.
In a large ballroom at Stanford University’s Arrillaga Alumni Center,
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Panacea Oyster Co-op and Pensacola Bay Oyster Co. aim to build Sunshine State’s first hatcheries
Rob Olin started Panacea Oyster Co-op with the goal of
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Gaskiya Diagnostics’ affordable, quick solution will target smallholder aquaculture farms
In aquaculture, disease outbreaks are the ultimate profit
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Meal kit delivery services like Blue Apron and Sun Basket are uniquely positioned to radically change Americans’ relationship to seafood.
These services remove many of the barriers to
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