About this episode
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 sustainabilityHow seaweed can outproduce corn and help the climateThe most ocean-friendly foods you can buy todayQuestions to ask your fishmonger for better, more sustainable seafoodThe surprising role of aquaculture in protecting wild fish stocksLinks Mentioned in This Episode:Fed by BlueHope in the Water on PBSSeafood ScoutMonterey Bay Aquarium Seafood WatchThe Blue Food Cookbook
