Could Cell-Based Seafood Save Our Food Supply? | BlueNalu

Global demand for seafood is at an all-time high and will most likely continue to rise, as the human population grows. The Coronavirus crisis has uncovered cracks in the American meat supply chain; similarly, our global supply for seafood cannot keep pace with our demand. Populations of marine species have halved since 1970 due to overfishing, illegal fishing, rising ocean temperatures, acidification, the damaging effects of trawling, and a number of other environmental, social, and political challenges. When finding solutions for global problems, we need revolutionary innovations, and today’s guest is taking the steps toward a new and different future.   

In this episode of Sustainability Matters Today, I interview Lou Cooperhouse, Co-Founder, CEO and President of BlueNalu, and Champion of Cell-Based Seafood.  BlueNalu is leading the research of creating cell-based seafood and will produce real fish directly from fish cells that is safe and healthy for people to eat, humane for animals, and sustainable for our planet. The first product they’ve made is yellowtail and Lou says it tastes great!   

 

BlueNalu will be a third option available to consumers to supplement the current industry practices of either farming or catching fish. Awaiting checks from the Food and Drug Administration (FDA), they plan to be launch-ready at the end of 2021, and are aiming to produce industrial volumes of fish between 2025-2030.   

 

Considering that the US imports the majority of its fish from around the world and marine biodiversity is harshly affected by overfishing, cell-based seafood is looking like an incredible solution for the future of our food supply!   

 

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