Pathways towards a healthy seafood economy

Ten Principles of Aquaculture

To increase sustainability, responsibility, and opportunity in our aquaculture system, Seafood MAP has identified a set of principles that support climate and ecosystem friendly farming methods, responsible businesses, and local communities.

defining our values

Certifications are a valuable tool. They create a circle of trust between consumers, producers, and food companies, and on a global level have helped fisheries become more sustainable while offering greater market access and profitability to certification holders.

As supply chains become more transparent, and tools like block chain increase the traceability of food ingredients, new marketplace frameworks have emerged, especially those that can capture the positive outcomes achieved by following a set of specific practices. In many cases these models are place-based, and offer tangible social, economic, and environmental benefits not only for producers but also for the communities where they work.

It’s said that the forest offers many pathways to reach a destination; the same can be said for our fisheries. Instead of focusing on certifications and their associated practices, producers are now working to define their own models based on shared values and outcomes, especially those that align with companies establishing their own environmental, social, and governance criteria.

Aligning on a set of shared principles is a vital first step in that process. The Seafood MAP Activator believes that the marketplace can accelerate change in our food systems by providing purchasers (and consumers) with more visibility into how food is grown, produced, and brought to market. Transparency and storytelling are vital tools that can help consumers across the value chain make purchases aligned with their values to support the food system they’d like to see.

In pursuit of this vision, our team of international aquaculture experts have defined Ten Principles for a Better Aquaculture to help everyone across the value chain contribute to a more sustainable seafood model.

Finfish

Principles and Practices

Finfish are “true” fish, so unlike shellfish, jellyfish or starfish, these are animals with backbones, gills, and, of course, fins. This is a large category that includes salmon, for example, or tilapia. Finfish play an important role in the larger aquatic and marine food web as both predator and prey, fueling and influencing complex energy and carbon exchanges that support biodiversity, abundance, and ecosystem resilience – from the health of coral reefs, to the availability of deepwater oxygen.

Finfish aquaculture, or fish farming, can take place in coastal ocean waters, lakes, rivers, and ponds, as well as within tanks on land. Some farmed species even start off in tanks and are moved to ponds or floating pens in the natural environment for further growth until harvest.

A better aquaculture

helps address climate change.

To fulfill its role as the sustainable protein source of the future, farmed fish must also play a part in building climate resilience and preparedness. Research suggests seafood has a notably lower carbon footprint than beef and pork, but beyond the choice of what to eat, there are ways to address emissions and resource use in how we grow and process. Whether it is through the product they grow or the types of transportation they choose, farmers and supply chain actors can work together to engrain climate-smart practices into aquaculture.

Practices

Producer sells locally to reduce food miles
Producer and distributor use lower carbon transportation methods (i.e. reduced or zero air freight)
There is renewable energy use at production and processing sites
Producer uses deforestation-free feed
Product packaging is sustainable (ex: reusable, recyclable, or biodegradable)

A better aquaculture

supports global ecosystems and coexists with wildlife.

Farmed seafood now makes up over 50% of all seafood eaten around the world. Farmed fish is a key protein source for the future and is scaling rapidly, but it does not come without external costs. Whether land or marine based, fish farms must scale appropriately and safely. When sites are constructed and maintained with the surrounding wildlife and habitat in mind, they can mitigate impacts on the natural environment.

Practices

Producer leads or supports restoration projects
Producer creates habitat through growing medium
Operation respects and protects marine wildlife (ex: producer does not kill animals; uses non-lethal predator barriers)
Producer actively works to reduce entanglement and is transparent about entanglement events
Producer fallows (rests) sites
Sites placed away from vulnerable wild stocks and sensitive habitats
Emergency nets and double barriers are used to prevent escapes
History of escape events
Producer uses and improves sustainable feed models and feed transparency

A better aquaculture

optimizes impact on water resources and nutrient cycles.

In a time when ocean chemistry is changing dramatically and freshwater resources are under increasing stress, how producers use and treat water determines the future viability of not just an aquaculture farm but our food systems and watersheds. Whether in the ocean or on land, producers can monitor water quality, take measures to eliminate waste accumulation, or capture nutrients that would otherwise be lost to the environment.

Practices

Operation, often land-based, captures “waste” and creates co-products from excess nutrients (ex: compost or fertilizer)
Producer reclaims nutrients as food (ex: aquaponics)
There is regular testing and monitoring for nitrogen and phosphorus
There is collaboration and data sharing with researchers
Amount of freshwater use for production
Land-based producers have programs to reclaim or re-apply discharged water

A better aquaculture

promotes a safe growing environment for a safe food source.

Where a farm is placed and which inputs are added to it not only affect ecosystem health and fish welfare, but the health of the people who eat it. Pest management, disease, and external contaminants can be managed in creative ways using new AI-based technology or facilitating the natural responses of the local ecosystem and raised species.

Practices

Producer tests for and reports contaminant levels
There is active reduction of inputs
Producer does not feed antibiotics
Producer adheres to appropriate withdrawal period if antibiotics are prescribed and used for welfare
Producer does not use colorants, herbicides, or chemicals
Producer has regular and redundant pest and disease monitoring systems
History of disease outbreaks and mortality events at production sites

A better aquaculture

advances animal welfare.

Just as stressing a cow before harvest generates tough flesh, so too does stressing a fish. Not only is welfare important for the final product, but it is important to the well-being and happiness of the animal. Approximately 100 billion aquatic animals are farmed each year in neglected, sufferable conditions. Until recently there has been little advocacy aimed at improving fish welfare. As aquaculture scales up, welfare policies and innovations must scale too because welfare is not just about fish health, but also ensuring fish have lives worth living. A happier fish also means a healthier environment and a safer food source.

Practices

There is opportunity for fish to access light and shade when they desire
Stocking densities are optimized based on species and life stage
Fish are given species appropriate feed (for example, feed is not made with the same species being raised)
All feed ingredients using marine resources are from a traceable/reliable source (e.g. from healthy reduction fisheries stocks)
Producers use a humane method of slaughtering (ex: Percussive, electric, or anesthetic stunning; slaughter performed directly at rearing facility, etc.)

A better aquaculture

enhances flavor and nutrition.

From sugar kelp to scallops to salmon, aquatic foods are nutrient dense and a major source of protein, trace minerals, and healthy Omega 3 Fatty Acids. Recent studies show that consuming aquatic foods can improve brain development and heart health and reduce the risk of cancer. With new innovations, knowledge sharing, and culinary imagination, chefs and producers are bringing a consistently healthy product to our tables in newly delicious ways.

Practices

Optimization or continuous improvement of Omega 3 Fatty Acids
Product is frozen at peak freshness
Product is consistent in color, size, and texture
Product is low in fat and high in protein

A better aquaculture

builds resilience and self-sufficiency in local communities.

Working waterfronts have been central to the culture and economy of coastal communities, but now face declining wild stocks, unrenewed permits, and rising sea levels. Aquaculture, in its incredible diversity of species and production methods can mobilize workers in coastal communities, leverage existing infrastructure, and benefit from the generational knowledge of fishers and farmers. When producers are embedded in their communities and create space for public collaboration and decision making, they enable bottom-up place-based solutions, economic security, and regional food sovereignty.

Practices

Producer and processors leverage existing waterfront infrastructure, knowledge, and labor
Producer or supplier offers equipment sharing or financial support programs
Supply chain partners work directly with smallholder farmers
Producer and suppliers target vulnerable regions and communities to increase climate preparedness
Partners support education programs and job training
Operation is part of local ecotourism industry
Producer leads community education programs
All partners respect and work with indigenous/First Nation communities
Producer enables community participation in resource management and decision making (ex: town hall meetings)

A better aquaculture

prioritizes inclusion, equality and fair treatment of workers.

Women make up over 50% of the seafood industry workforce yet are underrepresented in leadership and ownership roles. Aquaculture has an opportunity to weave fair and equal labor treatment into its expanding fabric. Gender equality is just one part of the equation. Fair compensation, gender equality, and racial and religious equity are central to a holistic aquaculture system. Both producers, suppliers, and retail owners can implement policies–non-discrimination, living wages, pay equity–and management practices–allowing collective bargaining, hiring women and members of marginalized communities into leadership roles–that support, value, and include all workers.

Practices

No bonded or forced labor, trafficking, or child labor
Health care and benefits are offered
Social, environmental, and safety training is provided at each site for all workers
There is pay equity
Policies are in place to improve and ensure religious, ethnic, and gender equity
Producer engages in mentorship
Mentorship includes people from underserved communities
Employers willingly engage in and do not inhibit collective bargaining or union organizing
Workers make a livable wage

A better aquaculture

preserves the quality and the story of the product throughout the supply chain.

Transparency and traceability are needed not only to guarantee the quality and safety of our foods but also relay the story of the people and place behind them. Companies that are vertically integrated or shorten their supply chains can keep better track of where their product goes, how it is changed, and whether their story gets told to a consumer. New technologies, alongside established industry best practices, allow partners to easily share data between steps in the supply chain. When everyone involved is aligned on how to maintain the integrity and identity of a product, seafood becomes more honest and sustainable.

Practices

Cold chain procedures
Machine to machine sensor inputs (ex: data from satellites, thermometers)
Producer and supplier have clear and shared traceability values
Traceability platforms are interoperable; they can easily share data in a standardized and automated fashion
Key data elements align with industry standards
Identity preservation: stories and information of people, place, and practices are included in product branding
There are consumer transparency mechanisms (i.e. QR codes on labeling)
Supplier is transparent about length of supply chain and actors involved
Identities of actors in supply chain from harvest to end consumer

A better aquaculture

creates co-products beyond seafood.

Aquaculture generates products beyond the fillet. Co-products, unlike by-products, are additional materials created during production that have value and are not thrown away. Fish producers are exploring creative ways to eliminate solid waste or freshwater discharge. Aquaponic systems generate leafy greens in addition to fish. New science is exploring the production of biogas from fish offal. These are just a few. Whatever the co-product, producers and their partners can establish additional channels and processing steps that reduce waste and generate sustainable alternatives to regular commodities.

Practices

Production of non-food products (compost/fertilizer, fish oil, pet food)
Research and development into new co-products (i.e. biogas derived from fish offal)
Other waste reduction and diversion programs

Seafood MAP Finfish Case Studies

WISCONSIN, USA / FINFISH / 5 min read

Superior Fresh

A family farm producing certified-organic leafy greens and premium seafood in the Midwest US.

Idaho, USA / Finfish / 5 min read

Riverence

Protecting wild salmon and trout through responsible aquaculture and by being good stewards of the environment.

Indre Kvarøy, Norway / Finfish / 10 min read

Kvaroy

High quality salmon with double the omega-3 content of other farmed salmon without compromising either the environment or the welfare of their fish.

Shellfish

Principles and Practices

Shellfish, specifically the bivalve mollusks that dominate shellfish aquaculture, include oysters, mussels, and clams. These are filter-feeding animals that naturally remove particles from the water, improving its quality and clarity and reducing nitrogen, thereby making the ecosystem habitable for other organisms like macroalga, plants, and corals. Some species of shellfish build physical beds which provide shelter for other organisms, protect coastlines and waterways from erosion, and sequester carbon.

A better aquaculture

helps address climate change.

Practices

Producer sells locally to reduce food miles
Producer and distributor use lower carbon transportation methods (i.e. reduced or zero air freight)
There is renewable energy use at production and processing sites
Product packaging is sustainable (ex: reusable, recyclable, or biodegradable)
Producer works with scientists and coastal agencies on climate change preparedness

A better aquaculture

supports global ecosystems and coexists with wildlife.

When farms are constructed and maintained with the surrounding wildlife and habitat in mind, they can benefit rather than harm the natural environment. Mollusk farms–waters producing oysters, clams, mussels, and scallops–have certain, inherent beneficial impacts on the surrounding environment. No additional intervention or secret sauce needed. Cages teem with microorganisms, algae and fish living symbiotically with the shellfish culture. Shellfish also do not require inputs, so their presence is not followed by feed, antibiotics, or additional pollutants.

Practices

Producer leads or supports restoration projects (ex: eel grass or oyster reefs)
Producer creates habitat through growing medium
Operation respects and protects marine wildlife (i.e. producer does not kill animals, uses non-lethal predator barriers)
Producer actively works to reduce entanglement and is transparent about entanglement events
Sites placed away from vulnerable wild stocks and sensitive habitats
Operations help mitigate coastal erosion

A better aquaculture

optimizes impact on water resources and nutrient cycles.

Shellfish, in addition to not needing freshwater use for production, clean and filter the surrounding marine waters. By taking up nutrients like phosphorus and nitrogen, shellfish play a crucial part in balancing ocean chemistry, which, when balanced well, protects against events like ocean acidification. Because Shellfish farms are sites of significant change, they contribute to major water quality and ocean chemistry research and increased monitoring throughout their region.

Practices

There are testing and monitoring regimens for excess nutrients and pollutants
There is no Freshwater use for production
There is collaboration and data sharing with researchers
Producer increased monitoring in the region, benefitting other neighbors
Producer keeps extensive records of water quality history

A better aquaculture

promotes a safe growing environment for a safe food source.

Because shellfish require no feed, there are no on-farm inputs that threaten the biosecurity of grow out sites. Shellfish standards in areas like the United States are also extremely rigid, requiring producers to record years of highly traceable data on water quality, viruses, and bacteria levels. Producers that manage hatcheries can further control and protect their stock so spat (larvae) do not transmit disease or absorb harmful bacteria.

Practices

Producer tests for and reports bacteria levels
Producer has regular and redundant pest and disease monitoring systems
There are regular inspection and sanitation regimens
History of disease outbreaks and mortality events at production sites
Producer manages a hatchery and implements a biosecurity plan (High Health Plan)
Producer obtains necessary permits for seed transfers
Producer applies additional filtration or purification before distribution

A better aquaculture

advances animal welfare.

Bivalves are living, growing creatures, yet the intersection of animal welfare and bivalves is not well established. Researchers are still exploring their level of sentience. Welfare specifications in standards or certifications do not exist for bivalves as they do for fish. As with fish however, we know that welfare does not exist in a silo–it is tied to every principle of responsible management. A producer’s application of the other nine principles illustrates the health and vitality of their product. Shellfish producers who maintain strong water quality and responsible densities promote long term group health, a central pillar of welfare.

A better aquaculture

enhances flavor and nutrition.

From sugar kelp to scallops to salmon, aquatic foods are nutrient dense and a major source of protein, trace minerals, and healthy Omega 3 Fatty Acids. Shellfish is a low-fat, high protein food rich in essential minerals such as iron, zinc, and copper. While not traditionally a center of the plate protein, shellfish are nutrient dense, providing a high concentration of beneficial nutrients in a small bite. Internal tracking and quality standards, increased access to grading technology, and storage practices improve consistency and perishability meaning better texture, flavor, and nutritional value.

Practices

Producer has access to grading technology to assure size and shape uniformity
Producer has internal size standards and tracking systems
Time to market is decreased (ex: harvest the day of distribution)
Processors and suppliers maintain temperature control
Producer use wet storage as opposed to dry storage
Producer transfers shellfish into highly controlled finishing tanks before distribution

A better aquaculture

builds resilience and self-sufficiency in local communities.

Working waterfronts have been central to the culture and economy of coastal communities, but now face declining wild stocks, unrenewed permits, and rising sea levels. Aquaculture, in its incredible diversity of species and production methods can mobilize workers in coastal communities, leverage existing infrastructure, and benefit from the generational knowledge of fishers and farmers. When producers are embedded in their communities and create space for public collaboration and decision making, they enable bottom-up decision making, place-based solutions, economic security, and coastal food sovereignty.

Practices

Producer and processors leverage existing waterfront infrastructure, knowledge, and labor
Supply chain partners work directly with smallholder farmers
Producer and suppliers target vulnerable regions and communities to increase climate preparedness
Producer or supplier offers equipment sharing or financial support programs
Partners support education programs and job training
Operation is part of local ecotourism industry
Producer leads community education programs
All partners respect and work with indigenous/First Nation communities
Producer enables community participation in resource management and decision making (ex: town hall meetings)

A better aquaculture

prioritizes inclusion, equality and fair treatment of workers.

Practices

No bonded or forced labor, trafficking, or child labor
Health care and benefits are offered
Social, environmental, and safety training is provided at each site for all workers
There is pay equity
Policies are in place to improve and ensure religious, ethnic, and gender equity
Producer engages in mentorship
Mentorship includes people from underserved communities
Employers willingly engage in and do not inhibit collective bargaining or union organizing
Workers make a livable wage

A better aquaculture

preserves the quality and the story of the product throughout the supply chain.

Practices

Cold chain procedures
Machine to machine sensor inputs (ex: data from satellites, thermometers)
Producer and supplier have clear and shared traceability values
Traceability platforms are interoperable; they can easily share data in a standardized and automated fashion
Key data elements align with industry standards
Identity preservation: stories and information of people, place, and practices are included in product branding
There are consumer transparency mechanisms (i.e. QR codes on labeling)
Supplier is transparent about length of supply chain and actors involved
Identities of actors in supply chain from harvest to end consumer

A better aquaculture

creates co-products beyond seafood.

Aquaculture includes products beyond the oyster. Co-products, unlike by-products, are additional materials created during production that have value and are not thrown away. Waste and leftover shells from shellfish farms can be reclaimed as compost or fertilizer. Shells are also an ingredient in poultry feed. However, co-products can also have applications beyond food or agriculture. Shucked oyster shells can be collected and used as substrate to grow more oysters or return to seabeds to catalyze oyster reef restoration.

Practices

Producer generates soil amendments (compost/fertilizer)
Shucked shells are used as an ingredient to poultry feed
Supply chain partners recover shucked shells for oyster reef restoration
Other waste reduction and diversion programs

Seafood MAP Shellfish Case Studies

California, USA / Shellfish / 5 min read

Hog Island Oyster Co.

Raising four of the five edible oyster varieties found in the Northern Hemisphere, plus Manila clams on 160 acres of intertidal lands in Northern California's Tomales Bay.

Baja California, Mexico / Shellfish / 8 min read

Baja Shellfish

Premium, healthy, sustainable shellfish that improve the marine environment we all depend on and supports local communities.

Seaweed

Principles and Practices

Seaweed is a macroalgae, of which there are three types: green, brown, and red, and thousands of species and categories within those typologies. Kelp is a well-known example of an order of brown seaweeds, and many species of kelp are cultivated today. Cultivation of seaweed is also known as algaculture, and takes place in marine coastal environments.

As rapidly growing photosynthesizers, seaweed plays an important role in carbon sequestration and nutrient removal from the waters it is grown in. Dense seaweed beds are also important habitats for fish, particularly as nurseries for fish larvae and juveniles, and can even function as breakwaters for coastlines, reducing shoreline impacts and flooding during storms, for example.

A better aquaculture

helps address climate change.

Seaweeds contribute wide reaching ecosystem services both in the water during grow-out and in their application. Research shows that seaweeds transiently sequester inorganic nutrients (nitrogen, phosphorus, carbon, etc.) and transform them into organic compounds which is key to avoiding nutrient depletion. Producers can mitigate climate change impacts through nutrient uptake management during cultivation, emission reductions related to production and distribution, and the choice of species and application. The multiple intersections of seaweed and climate change make seaweed aquaculture an important tool for addressing broad concerns of climate change, but also reducing the impact on humans.

Practices

Producer engages in research to track nutrient uptake and sequestration
Producer receives credits/monetary compensation for nutrient uptake (nitrogen, phosphorus, or carbon)
Producer grows seaweed for livestock feed additives that reduce methane emissions in cows
Producer sells locally to reduce food miles
Producer and distributor use lower carbon transportation methods (i.e. reduced or zero air freight)
There is renewable energy use at production and processing sites
Product packaging is sustainable (ex: reusable, recyclable, or biodegradable)

A better aquaculture

positively impacts coastal waters and habitats.

Seaweeds, like bivalve mollusks, do not require feed or inputs to grow and, just as they uptake carbon, they remove other excess nutrients from the surrounding environment, benefitting and restoring the local ecosystem. Seaweed also releases oxygen to nearby organisms and helps balance ocean chemistry, leading to a reduction in coastal acidification, hypoxia, and turbidity. When placed near other aquaculture sites, seaweeds have the potential of improving the health of finfish and shellfish while reducing effluence from other systems. Producers can strategically site farms, engage in restoration projects, and collaborate with researchers to advance our understanding of ecosystem services.

Practices

Measures are in place to reduce entanglement of wildlife
Producer leads or supports restoration projects (ex: reseeding kelp forests)
Producer creates habitat through growing medium
Operation respects and protects marine wildlife (i.e. producer does not kill animals, uses non-lethal predator barriers)
Producer actively works to reduce entanglement and is transparent about entanglement events
Operations help mitigate coastal erosion
Testing and monitoring regimens for excess nutrients and pollutants
There is collaboration and data sharing with researchers
Producer is implementing or exploring integration with finfish or shellfish

A better aquaculture

builds resilience and self-sufficiency in local communities.

Working waterfronts have been central to the culture and economy of coastal communities. However, climate change, economic disparities, and inequitable supply chains threaten the health of coastal regions and smallholder farmers. In areas like the United States, where seaweed production makes up less than 1% of global production, new seaweed production can leverage existing infrastructure and include the generational knowledge of fishers and coastal communities, especially indigenous and First Nations people. When producers are embedded in their communities and create space for public collaboration and decision making, they enable bottom-up decision making, place-based solutions, economic security, and coastal food sovereignty.

Practices

Producer and processors leverage existing waterfront infrastructure, knowledge, and labor
Supply chain partners work directly with smallholder farmers
Producer and suppliers target vulnerable regions and communities to increase climate preparedness
Producer or supplier offers equipment sharing or financial support programs
Partners support/lead community education programs and/or job training programs
Operation is part of local ecotourism industry
Partners respect and work with indigenous/First Nation communities
Producer enables community participation in resource management and decision making (ex: town hall meetings)

A better aquaculture

prioritizes inclusion, equality, and fair treatment of workers.

Practices

No bonded or forced labor, trafficking, or child labor
Health care and benefits are offered
Social, environmental, and safety training is provided at each site for all workers
There is pay equity
Policies are in place to improve and ensure religious, ethnic, and gender equity
Producer engages in mentorship
Mentorship includes people from underserved communities
Employers willingly engage in and do not inhibit collective bargaining or union organizing
Workers make a livable wag

A better aquaculture

preserves the quality and the story of the product throughout the supply chain.

Practices

Cold chain procedures
Machine to machine sensor inputs (ex: data from satellites, thermometers)
Producer and supplier have clear and shared traceability values
Traceability platforms are interoperable; they can easily share data in a standardized and automated fashion
Key data elements align with industry standards
Identity preservation: stories and information of people, place, and practices are included in product branding
There are consumer transparency mechanisms (i.e. QR codes on labeling)
Supplier is transparent about length of supply chain and actors involved
Identities of actors in supply chain from harvest to end consumer

A better aquaculture

generates benefits for diverse uses.

Seaweed’s versatility enhances the quality of a wide range of products from food, to livestock feed, to alternative packaging. The impacts of these solutions range from health benefits, to bio-based additives and preservatives, to large scale climate change solutions. Packaging made from seaweed offers a future of less plastic pollution. Livestock feed with a little asparagopsis seaweed added to it can reduce methane emissions in cows. Seaweed producers, technical assistance providers, scientists, and investors are forming strong networks to not just provide a secure and nutrient dense food source but employ seaweed as a tool to solve the most pressing issues facing our planet today.

Practices

Producer grows seaweed for non-food products–biofuels, biopolymers, bioplastics, or feed additives
Producer is exploring new market applications and products
Seaweed is used for food additives such as carrageenan (thickener/emulsifier)
Partners support research and development into growing for new applications
Seaweed is integrated into composts and fertilizers
Food products are safe and nutrient dense

Seafood MAP Seaweed Case Studies

Maine, USA / Seaweed / 8 min read

Atlantic Sea Farms

Making a powerful and positive impact on the health of our customers and oceans by creating craveable and innovative products from sustainably farmed sea greens, all while expanding opportunities for coastal communities.

BC, CANADA / Seaweed / 10 min read

Cascadia Seaweed Co.

The largest provider of ocean cultivated seaweed in North America, combining cultivation know-how, First Nations partnerships and progressive brand development.

Seaweed / 10 min read

CH4 Global

Producing Asparagopsis armata, a naturally abundant seaweed, for use as a feed additive to reduce methane emissions from ruminants and help the climate crisis.

Pathways towards a healthy seafood economy

Ten Principles of Aquaculture

defining our values

Finfish

A better aquaculture

helps address climate change.

Practices

Seafood MAP Finfish Case Studies

WISCONSIN, USA / FINFISH / 5 min read

A family farm producing certified-organic leafy greens and premium seafood in the Midwest US.

Idaho, USA / Finfish / 5 min read

Riverence

Protecting wild salmon and trout through responsible aquaculture and by being good stewards of the environment.

Indre Kvarøy, Norway / Finfish / 10 min read

Kvaroy​

High quality salmon with double the omega-3 content of other farmed salmon without compromising either the environment or the welfare of their fish.

Shellfish

A better aquaculture

helps address climate change.

Practices

Seafood MAP Shellfish Case Studies

California, USA / Shellfish / 5 min read​

Hog Island Oyster Co.

Raising four of the five edible oyster varieties found in the Northern Hemisphere, plus Manila clams on 160 acres of intertidal lands in Northern California's Tomales Bay.

Baja California, Mexico / Shellfish / 8 min read

Baja Shellfish

Premium, healthy, sustainable shellfish that improve the marine environment we all depend on and supports local communities.

Seaweed

A better aquaculture

helps address climate change.

Practices

Seafood MAP Seaweed Case Studies

Maine, USA / Seaweed / 8 min read

Atlantic Sea Farms​

Making a powerful and positive impact on the health of our customers and oceans by creating craveable and innovative products from sustainably farmed sea greens, all while expanding opportunities for coastal communities.

BC, CANADA / Seaweed / 10 min read

Cascadia Seaweed Co.

The largest provider of ocean cultivated seaweed in North America, combining cultivation know-how, First Nations partnerships and progressive brand development.

Seaweed / 10 min read

CH4 Global

Producing Asparagopsis armata, a naturally abundant seaweed, for use as a feed additive to reduce methane emissions from ruminants and help the climate crisis.

Kvaroy

California, USA / Shellfish / 5 min read

Atlantic Sea Farms