Fishermen, chefs and manufacturers are working in tandem on ways to support the health and金博宝怎么注册of our oceans while meeting consumer demand for seafood. Taking a cue from the “nose-to-tail” movement, restaurants are serving up more than just fish fillets in their effort to combat food waste. But the future of sustainableseafoodmay not be found in the ocean at all!

Protein processors are making use oftechnologyand the demand for plant-based dishes to open up entirely new avenues for sustainability. Cellularaquaculture—in which living cells are isolated from fish tissue, cultured and transformed into seafood products—takes the conservation movement even further, while others race to create plant-based vegan seafood that tastes just like the real thing.

Click here to read ourglobal trends newsletter!