April 6, 2017: Seafood is an 'irrational' economy
04/06/17 • 16 min
Eating more seafood can be beneficial to human health, and the health of our environment. But increasing our production and consumption of seafood in a sustainable way poses challenges. In this week's podcast, chef and author Barton Seaver, director of the Sustainable Seafood and Health Initiative at the Center for Health and the Global Environment, explains why we need to change how we think about seafood—and the types of fish we're willing to eat.
Eating more seafood can be beneficial to human health, and the health of our environment. But increasing our production and consumption of seafood in a sustainable way poses challenges. In this week's podcast, chef and author Barton Seaver, director of the Sustainable Seafood and Health Initiative at the Center for Health and the Global Environment, explains why we need to change how we think about seafood—and the types of fish we're willing to eat.
Previous Episode
March 23, 2017: The impact of a single opioid prescription
In this week’s podcast we explore how doctors’ prescribing habits may be fueling the nation’s opioid epidemic—and what can be done to change that.
Next Episode
April 13, 2017: The future of seafood—from aquaculture to sea greens
In part two of our interview with chef and author Barton Seaver we explore how the oceans can help feed a world feeling the effects of climate change and a rapidly expanding population.
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