Artwork
iconShare
 
Manage episode 500215840 series 2864123
Content provided by Dana DiPrima. All podcast content including episodes, graphics, and podcast descriptions are uploaded and provided directly by Dana DiPrima or their podcast platform partner. If you believe someone is using your copyrighted work without your permission, you can follow the process outlined here https://staging.podcastplayer.com/legal.

Our oceans, rivers, and lakes cover 71% of the planet — yet we rarely think of them as the key to our food future. In this episode, blue food advocate Jennifer Bushman reveals how kelp farms, oysters, and sustainable aquaculture could fight climate change, restore ecosystems, and nourish billions. You’ll learn what “blue food” really means, why it matters, and the simple choices you can make to support healthier waters and a more sustainable plate.

What You’ll Hear:

  • Why the “blue food” movement could redefine sustainability
  • How seaweed can outproduce corn and help the climate
  • The most ocean-friendly foods you can buy today
  • Questions to ask your fishmonger for better, more sustainable seafood
  • The surprising role of aquaculture in protecting wild fish stocks

Links Mentioned in This Episode:


  continue reading

136 episodes