NEW YORK (AP) — Andrew Zimmern and Barton Seaver are what you’d call seafood fanatics. Or blue food evangelists. They want us to eat more things from the water, even first thing in the morning.

To chef Andrew Zimmern, cooking is more than putting food on the table. “So many times in our lives, with the majority of our meals we forget the most obvious thing,” he explained, “which is that what ...

The “blue” or aquatic foods sector is often overlooked as a climate strategy, despite its potential to help meet demand for protein with a smaller environmental footprint, fisheries ministers from ...

Representatives from the European Bureau for Conservation and Development (EBCD) and the EU Seafood Alliance have met with EU Commissioner for Cohesion and Reforms Raffaele Fitto's cabinet to call for ...

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