GAA has for many years been an advocate of conservation and reducing environmental impact in aquaculture. Our work has involved partnering with environmental groups – some of whom sit on our governance committees for the Best Aquaculture Practices (BAP) program – and these relationships are incredibly valuable to our vision as an organization. The Conservation
The Global Aquaculture Alliance is excited to announce a long-awaited offering: the new Aquademia Podcast! Hosted by GAA’s Academy team members Shaun O’Loughlin and Justin Grant, Aquademia is your go-to podcast for a fresh take on all things seafood. The podcast aims to educate consumers and industry professionals on how seafood is connected with the
For the second year in a row, the Global Aquaculture Alliance has teamed up with The Economist for its World Ocean Summit as a supporting association. The World Ocean Summit takes place at St. Regis Saadiyat Island Resort in Abu Dhabi, UAE, from March 5 to 7. This year’s theme is “Building bridges,” and the
It’s been a cold few months at the Global Aquaculture Alliance (GAA) headquarters in Portsmouth, N.H., but spring and seafood trade show season are right around the corner! We invite you to engage with GAA at Seafood Expo North America (SENA) at the Boston Convention & Exhibition Center in Boston, Mass., from March 17 to
Global Aquaculture Alliance President George Chamberlain is among the plenary speakers at the open of the North Atlantic Seafood Forum (NASF) in Bergen, Norway, from March 5 to 7. GAA is a co-sponsor of the 14th annual event, which drew some 900 attendees and 120 speakers last year. Chamberlain is part of a March 6
Editor’s note: The following is a guest blog post by Sherri Clerk, MBA, RD, the brand manager for the Best Aquaculture Practices (BAP) certification program. Sherri is also a Registered Dietitian with a passion for healthy eating and sustainable sourcing. She worked as a clinical dietitian for ten years at Loyola University Medical Center. She
Last year, Gallagher, a global insurance brokerage and risk management service, partnered with the Global Aquaculture Alliance to sponsor its GOAL 2018 conference in Guayaquil, Ecuador. Though their approaches differ, Gallagher and GAA’s Best Aquaculture Practices, the industry’s leading and most comprehensive third-party aquaculture certification program, seek to minimize risk in aquaculture. In early January,
Dr. George Chamberlain, president of the Global Aquaculture Alliance (GAA), was among the featured speakers at the 2019 World Brackishwater Aquaculture Conference (Braqcon) in Chennai, India, from Jan. 22 to 25. Hosted by the ICAR-Central Institute of Brackishwater Aquaculture and co-organized by the Society of Coastal Aquaculture and Fisheries, the four-day conference is being attended
The Global Aquaculture Alliance is proud to announce its sponsorship of this year’s Aquaculture Innovation Challenge (AIC). Organized by the Seafood Trade Intelligence Portal (STIP) and announced on Jan. 8, the second competition is open to students and researchers, start-ups and small- and medium-sized enterprises with innovations that result in creating a more sustainable shrimp
U.S. per capita seafood consumption increased by 1.1 pounds to 16 pounds in 2017, reaching the 16-pound mark for the first time in almost 10 years, the National Marine Fisheries Service announced recently in its “2018 Fisheries of the United States” report. The 1.1-pound increase in consumption is due partly to the growth of responsible
Editor’s note: The following is a guest blog post by chef, author and seafood advocate Barton Seaver. GAA and Seaver recently announced a partnership to raise public awareness of responsible aquaculture and the importance of sourcing seafood with provenance. ‘Tis the season when we take stock of the past year and determine which challenges we’ll seek to
The Global Aquaculture Alliance held an open house at its brand new office at 85 New Hampshire Ave. in Portsmouth, N.H., on Wednesday, Dec. 5. Photos By GAA Learning Solutions Manager Dayna House.
The Global Aquaculture Alliance (GAA) is delighted to announce a new partnership with the North Atlantic Seafood Forum (NASF), starting with the 2019 event, which is the 14th annual. NASF will be held at the Radisson Blu Royal Hotel in Bergen, Norway, from March 5 to 7. The forum has developed into one of the
Join the Global Seafood Alliance on #GivingTuesday! Because, real change in farming practices starts here, with you. We’re celebrating a year of changing the perception of aquaculture. As I’m sure you’re already aware, aquaculture that is executed poorly can be damaging to human health, precious natural resources, and economies. By becoming a member, you are
The Global Aquaculture Alliance (GAA) and its Best Aquaculture Practices (BAP) division made their presence felt at the 23rd annual China Fisheries & Seafood Expo (CFSE) at the Qingdao International Expo Center in Qingdao, China, from Nov. 7 to 9. In addition to exhibiting at CFSE 2018, which featured more than 1,500 exhibiting companies from
GAA Films’ fifth documentary short film, which makes its debut at the end of November, tells the story of Rosida Idriss and her daughter, Aanisah Idriss, and their network of black tiger shrimp farms in East Kalimantan, Indonesia. The story is peppered with plotlines that a lot of family-run seafood businesses can attest to —
During National Seafood Month we asked experts in the aquaculture world the question they’re asked most frequently. GAA: What’s the aquaculture question you’re asked the most? How do you answer? The question most people have is, “What is marine aquaculture?” Most people are familiar with land-based farms for beef, poultry, and produce, but farming in
For the second consecutive year, the Global Aquaculture Alliance (GAA) held a student chef cooking competition at its GOAL 2018 conference in Guayaquil, Ecuador. The purpose of the competition is to provide student chefs with a life-changing experience while partnering with local culinary institutions to work responsible aquaculture into their curriculums. Oftentimes, student chefs’ knowledge