Below is a small selection of recent articles by Fish 2.0 that are especially helpful to get a sense of what is happening in this industry.
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 hungry shrimp. UV light, ultrasound, and other drug-free treatments that keep salmon in the pink. These are just a few of the innovations making aquaculture one of the most intriguing corners of the food world right now — for entrepreneurs, investors, food purveyors, and eaters alike
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. Seriously. That answer may be an outlier now, but soon it will be on everyone’s lips.
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.
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.
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 disappeared from the oceans or we’re appalled by how they’re produced, but because we’re eating so many other delicious fish from land and sea....
For a full list of the thought-provoking articles and blogs from Fish 2.0, click here