sustainable-seafood
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Hatch Blue bets on the hard part of seafood
A fish farm needs more than a clever pitch. Hatch Blue has built an investment business around the awkward distance between a promising invention and something a farmer will actually buy.
Sara Rademaker Bet on the Strangest Fish in Maine
She turned a basement tank into a 27,000-square-foot answer to a needlessly global seafood supply chain. The biology worked, the product won awards, and the business still met the hard edge of scale.
American Unagi Built a $10 Million Shortcut for Sushi Eel - Then the Math Bit Back
Sara Rademaker turned a basement tank into America’s largest commercial eel farm and cut thousands of miles from a strange seafood supply chain. The biology worked. The product won. But a $10 million plant, expensive debt and the brutal timing of scale-up left a sharper lesson for anyone trying to rebuild food infrastructure at home.
The Aquarium That Turned Wonder Into an Ocean Policy Engine
Inside a recycled sardine cannery, Monterey Bay Aquarium built a rare machine: part museum, part laboratory, part classroom and part pressure group. The fish are the beginning of the story, not the end.
Bon Appétit Management Company
Bon Appétit Management Company is an on-site restaurant company that runs more than 1,000 cafés and catering operations for corporations, universities, and museums across the United States. Founded in 1987 by Fedele Bauccio and Ernie Collins, it pioneered cooking from scratch in the contract food world and built a reputation as the industry's sustainability conscience - the first major food service company to commit to sustainable seafood, cage-free eggs, antibiotic limits, and tying food choices to climate change. A Compass Group subsidiary since 2002, it operates from Redwood City, California.