Sustainable Seafood – University of California, San Diego

In the Future Thought Leaders series, nationally prominent chefs, fishermen, academics, and activists call on consumers to choose local species of fish when possible to protect the long-term vitality of harvested seafood and the well-being of the oceans. This series was presented by the Berry Good Food Foundation, and the University of California. Some key numbers: 70 to 80% of global fish populations are not sustainably fished. 90% of seafood consumed in the U.S. is imported. 2% of that is inspected by the FDA.

Berry Good Food Foundation


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The University of California is a national leader in climate science research and identifying best practices for achieving sustainability and mitigating the catastrophic impacts of climate change.

As presented in Bending the Curve, compiled by 50 of the top climate experts in the UC system, the University of California has identified 10 scalable solutions for moving the world toward carbon neutrality.

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About the author  ⁄ AmCham Vietnam

AmCham is an independent association of companies with the objective of promoting trade and investment between Vietnam and the U.S. With two chapters, one in Ho Chi Minh City and one in Hanoi, our membership of 700 companies and 1,500 representatives is unified by a commitment to promote trade and investment between Vietnam and the United States.

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