Fish 2.0 Articles

  • Sea Change - How to Spark Sustainable Innovation in an Old-School Industry


    • Monica Jain
    • October 8, 2019

    Many people and organizations, as well as broad market and social trends, contributed to sustainable seafood’s arrival at this place. Everyone who engaged helped build the network; and because they did, our oceans and plates are going to be healthier.

    Today, sustainable seafood is an exciting innovation field, with the potential to improve ocean health while ultimately remaking the $390 billion global seafood industry. To name just a few signs of change: Underwater sensors, robots, cameras and big data tools are creating an

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  • There’s an ocean of opportunity for startups targeting the seafood industry


    • Monica Jain
    • September 5, 2019

    For returns, some investors look under the sea

    Seafood has blown past its iceberg lettuce stage and entered trendy greens territory, with eaters loading up on oceanic superfoods and falling in love with previously unknown species as fast as daters swipe right. Even inland-dwelling locavores can easily satisfy their seafood cravings. What once was waste is now a premium snack, or maybe a wallet. We get that farmed fish is good—in every sense of that word. Mystery fish are a thing of the past. Sustainability is a minimum standard, not a

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  • The rise of seatech — a new world wide web

    Greenbiz
    • Monica Jain
    • June 19, 2019

    Someday we’ll have an Internet of Fish. Underwater sensors, robots and cameras will reveal sea creatures to catch and avoid, changing ocean conditions and goings-on in farmed fish pens — all at the tap of an app. Someday we won’t stare at the seafood counter wondering if a "halibut" is really a halibut and where it came from. Someday methane-eating bacteria will clean the atmosphere and produce fish feed ingredients in the process.

    That day is on the

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  • 5 keys to making sustainable aquaculture mainstream

    Medium
    • Monica Jain
    • April 17, 2019

    Farmed fish is a viable solution to huge market demand for seafood, and recent innovations point the way to doing it better

    Underwater robots roving about as ranch hands of the sea, their electronic eyes

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  • Taking the sea out of seafood

    Greenbiz
    • Monica Jain
    • March 15, 2019

    Land-based aquaculture can sound like a mirage — shrimp farms in the desert, salmon swimming "upstream" in an alpine village tank, tilapia swishing over the plains. And for a long time, ample production of sea delicacies in recirculating aquaculture systems (RAS) has been more dream than reality. Yet the technology and its innovators steadily have gained momentum and finally may be hitting their tipping point.

    The allure of fish grown on land is easy to understand: Like all aquaculture, it reduces demand for wild fish, but unlike with

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  • Tuna Needs a Lifeline—Let’s Find Innovations That Throw It One

    National Geographic
    • National Geographic
    • Monica Jain, October 17, 2018

    For a fish that evokes comforting simplicity—whether in a classic lunchbox sandwich or on a pristine sashimi platter—tuna exists in a complex and often troubling reality.

    ... Read more

  • Farmed Fish are Good — and in High Demand

    World Positive
    • Monica Jain
    • October 9, 2018

    Aquaculture’s revolution is well underway, with more opportunities on the horizon.


    Underwater robots roving about as ranch hands of the sea, their electronic eyes recording the health, size, and numbers of fish swimming in offshore corrals. Automatic feeders activated by the sound of

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  • Invention is Thriving Down Under: Australia Could Become a Seafood Star

    National Geographic
    • National Geographic
    • Monica Jain, August 21, 2018

    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 bioactive pharmaceuticals, developing low-cost processes that clean fish-farming waters while nourishing commercial algae production, and more original solutions to seafood challenges.

    ... Read more

  • Infofish - An Interview with Monica Jain


    • InfoFish
    • March/April 2018
    Investment in seafood-related startups appears to be gathering steam with increased awareness of the huge market possibilities. What would you estimate to be the level of investment in seafood-related start-ups last year? Do you expect a steeper growth curve this year?

    infofishmjMonica: While I have not seen investment numbers of seafood-related startups broken out, our experience with Fish 2.0

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  • Investigating Future Fisheries - Monica Jain

    • April 2018

    Sourcing Matters we explore the oceans with an expert and innovator redefining how we’ll manage this essential regenerative natural resource. Architected out of an online business competition, Monica Jain founded and is Executive Director of Fish2.0, an ecosystem “where seafood businesses & investors meet”. Perpetually coaching and facilitating founders amongst her wide net, Jain evaluates a diverse spectrum of concepts ranging from supply chain transparency & traceability – to- next gen gear tech – to- smart and biomimetic fish meal for aquaculture – to – big data efficiencies reducing

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  • Why Seafood Is Poised for Silicon Valley-Style Disruption

    National Geographic
    • Ian Evans
    • November 17, 2017

    Fish 2.0 brings together startups and investors that want to make seafood more sustainable. Founder Monica Jain says emerging technologies and market forces will push the industry to change – sooner rather than later.


    WHEN 40 STARTUPS from all over the world gathered at Stanford University in November, it was not a typical Silicon Valley pitch day. The entrepreneurs competing in the Fish 2.0 Innovation Forum saw themselves more like

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  • 5 Global Trends Open Huge Market Opportunities for Innovation in Seafood

    National Geographic
    • National Geographic
    • Monica Jain, October 4, 2017

    If you’re a talented young data scientist scouting the next frontier, where do you go? If you’re a biotech pioneer hunting for new ways to apply cutting-edge concepts, where do you look? If you’re a global powerhouse that doesn’t want to miss the next big market opportunity, what’s on your radar?

    Sustainable seafood.

    ... Read more

  • Aquaculture Exchange: Monica Jain, Fish 2.0

    Global Aquaculture Advocate
    • Global Aquaculture Advocate
    • James Wright, August 28, 2017

    Investment competition founder talks innovation, competition and the financing aquaculture seeks for the future


    If you sell, you’ve probably practiced your elevator pitch, that condensed, to-the-point message that sums up the most essential information about you, your business or the product or service you offer.

    Perhaps you’ve polished this pitch in front of family or friends – or

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  • How Fish Are Like Coffee: the Changes Coming to Your Seafood Plate

    National Geographic
    • National Geographic
    • Monica Jain, August 23, 2017

    Over the past five years, as I’ve built the Fish 2.0 business competition, I’ve seen an overwhelming number of creative ideas bubbling up—with highly qualified entrepreneurial teams behind them. Their innovations, combined with powerful social and environmental forces, are creating a new world both above and below the ocean’s surface.

    ... Read more

  • Investors Are Heading Out to Sea

    World Positive
    • Monica Jain
    • July 25, 2017

    They’re throwing their money into the ocean, for good reason. Here’s where it’s washing up.


    Four seafood companies landed sizeable investments in the past few months. New funds are being formed. More than 100 investors are volunteering their time to help businesses in the

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  • Bringing Transparency and Traceability to the Seafood Industry

    See Change Magazine
    • Monica Jain
    • June 28, 2017

    When you browse the fish counter or order off a seafood menu, can you be sure the species label is accurate and the fish was caught or farmed ethically? In many cases, the answer is no. A 2014 report in Marine Policy estimates that over 20 percent of wild-captured seafood imported into the U.S. comes from illegal fisheries, and a ... Read more

  • Food, Fuel, Medicine, Wrinkle Reducer: Algae Does It All

    National Geographic
    • National Geographic
    • Monica Jain, June 13, 2017

    You know what there’s really plenty of in the sea? Algae. And I am in love with them. Most people envision algae as slimy, possibly toxic, green scum. But this diverse group of fast-growing aquatic plants is about to undergo an image makeover, and may soon seem flat-out glamorous.

    Algae got a lot of excited press a few

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  • Entrepreneurs Shine a Light on Seafood Origins

    National Geographic
    • National Geographic
    • Monica Jain, April 13, 2017

    Consumers who would never buy something generically labeled meat or cheese are often stuck at almost that level of information when it comes to seafood. The opaque origins and processing of many seafood products can hide a host of problems, including species fraud, illegal fishing, human rights abuses in the labor force, and pollution—as well as the resource depletion that accompanies these issues. A 2014 ... Read more

  • Oysters Built the East Coast. Now Entrepreneurs are Rebuilding the Oysters.

    National Geographic
    • National Geographic
    • Monica Jain, April 11, 2017

    The East Coast was literally built on oysters. At the peak of their production as a food source, these shellfish were so plentiful from the Gulf Coast to New England that discarded shells were crushed and used to pave roads. Oysters kept bays and waterways clean—Chesapeake Bay residents didn’t need to treat or filter their water. A 1913 National Geographic article proclaimed them “the world’s most

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  • Your Relationship With Fish Is About to Change

    World Positive
    • Monica Jain
    • March 15, 2017

    A wave of change is upending the seafood business as we know it. Here’s what it means for everyone from investors to fish stick aficionados.

    It’s 2027, and we’re no longer gorging ourselves on shrimp. Or tuna. Or salmon. Not because they’ve

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