The future of "blue foods"

In this episode of Upwell, we chat with Michelle Tigchelaar, a research scientist at Stanford University’s Center for Ocean Solutions and an expert on the impact of climate change on blue foods.

Show Notes

During the conversation, we discuss the scope and scale of the ocean as a source of sustenance and livelihoods, how climate change is impacting fisheries and aquaculture, which countries and communities are most at risk, and actions policymakers and people can take to address the risk and impact.

You can find Michelle on Twitter and the Stanford Center for Ocean Solutions on Twitter and their website. Take action

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