Who Are the Innovators Revolutionizing Aquatic Food?

Speakers: Barkha Mossaë, Emanuela Orsini, Emily Kelly, Serge Raemaekers

With livestock alone producing 15% of human-made greenhouse gas emissions, aquatic food represents an opportunity for locally produced, nutritious food for millions of people. What innovations will reimagine existing aquatic food production to produce sustainable, nutritious aquatic food that effectively supports global foods systems?

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