According to the UN Food and Agriculture Organization illegal, unreported and unregulated fishing activities are responsible for the loss of 11-26 million tons of fish each year, which is estimated to have an economic value of US$10-23 billion. It is estimated that 1 in every 5 fish caught, comes from illegal fishing. With numbers like that it is no surprise that these fish may end up on our plates and we unknowingly support these illegal practices. For International Day for the Fight against Illegal, Unreported and Unregulated Fishing, June 5th 2023, we delve into this topic with Dan Averill, Senior Fisheries Manager at the Marine Stewardship Council.

Learn more about the International Day for the Fight against Illegal, Unreported and Unregulated FishingInternational day against illegal fishing | United Nations

Learn more about MSC at Home | Marine Stewardship Council (msc.org)

In the face of burgeoning global issues, like climate change, poverty, war and world hunger, it can be difficult to find hope, much less empowerment.

But this conversation offers both. 

We speak with University of Miami Aquaculture students Jazmine Evans, Charlie Welch and Slater Daniels, as they decode how the world of academia is approaching some of the mega issues that the world is facing, and how aquaculture is offering sustainable, solutions.

We cover everything from how just one tenth of the world’s ocean has the potential to feed the world, to how aquaculture compares to farming on land, and even why a career in aquaculture could be your own personal solution to finding work with deep meaning.

Learn more about the University of Miami Aquaculture Program https://aquaculture.earth.miami.edu

There are a lot of businesses, products and fad diets out there that are making big health and weight loss claims - but many don’t deliver, or they feel like torture to adhere to.

However…What if the best, most nutritious and delicious diet wasn’t a diet at all? 

The Mediterranean way of eating is non-restrictive, flexible and scientifically proven to add more years to your life while also adding more life to your years - and as a Registered Dietician, Kelly Powers is one of its biggest advocates.

She’s helped thousands of time-crunched people to find ease in the kitchen (yes, that means no-stress and actually enjoying cooking), while also helping them to achieve their health goals - like effortless weight loss - in the process.

Today, Kelly joins us to decode how you can find joy, health, and happiness in the kitchen, thanks to the flexible and seafood rich Mediterranean diet.

Learn more about Kelly at her website Kellyepowers.com or on social media @kelly.powers.

Visit http://decodingseafoodbymowi.us to dive into more exciting content that explores the world of seafood. Brought to you by MOWI.

About Kelly

Kelly Powers is on a mission to help people feel more confident in the kitchen while improving their relationship with food.

In addition to being a Registered Dietitian Nutritionist, Kelly is the creator of Weeknight Dinners — a weekly meal plan program that utilizes the batch cooking method, allowing people to prepare meals in less than 10 minutes when they’re pressed for time. She also provides 1:1 coaching to help individuals and families find more ease and joy in cooking and eating.

In the face of the issues facing our planet, it’s hard to know what we can do to help protect our world, our livelihoods, our health and our future. 

Issues like global warming and overfishing can feel too large and ever-changing to wrap our minds around, let alone feeling empowered to change. 

In this episode, Nicole Condon, US program director of the Marine Stewardship Council (also known as the MSC), breaks down the power that’s in your hands to support a sustainable world, through the choices you make in the grocery store. 

Join us as we decode the iconic MSC blue label, and what it means for your health, values and planet when you make a choice to buy blue. 

If you care about sustainability and want to be confident in what you’re supporting with your buying power, you’ll love this episode!

Learn more about the Marine Stewardship Council online at www.msc.org and on social media @mscbluefish 

Visit Decoding Seafood online at Decodingseafoodbymowi.us for more episodes, links and information.

It’s a hidden world that most of us won’t think about, but it has a huge impact on the seafood that makes it to our plate. 

Inside the seafood industry, is a vast network of producers, suppliers, manufacturers, and distributors, who truly hail from every corner of the globe.  How they conduct business, the trends that drive their industry, the technological innovations, the knowledge and push for sustainability, and more - can make all the difference between whether or not we, across America, get access to the very best, freshest seafood… or not.

Today on Decoding Seafood, we explore the layers of the seafood industry, by going deep into North America’s largest seafood trade exposition -the aptly named Seafood Expo North America, or SENA.

We speak to guests and attendees who give us the inside track on what’s happening in sustainability, innovation, and what consumers can expect in terms of culinary trends and offerings too.

Thank you to all of the podcast guests who generously gave of their time and agreed to be interviewed. 

Here are links to their organizations and businesses: 

Aquaculture Stewardship Council

https://www.asc-aqua.org/ 

Chef George Duran

www.georgeduran.com

Direct Connect Logistix

https://www.dclogistix.com/ 

Graffam Brothers Seafood Market

https://www.graffambroslobster.com/ 

Marine Stewardship Council

https://www.msc.org/ 

Norwegian Seafood Company

https://norseaco.no/ 

Pacific Seafood

https://www.pacificseafood.com/ 

University of Miami Aquaculture Program

https://aquaculture.earth.miami.edu/ 

US Soybean Export Council

https://ussec.org/

Visit Decoding Seafood online at Decodingseafoodbymowi.us for more episodes, links and information.

When it comes to the world of food, Chef George Duran is a powerhouse as a chef, entertainer, and author. 

George is known for his food network show Ham on the Street, as well as for hosting TLC's Ultimate kickoff as a guest. He's appeared on NBC's Today Show, CBS this Morning, the Wendy Williams Show.

The Dr. Oz Show. The Nate Berker Show, and many others.

Today we're thrilled to have George join us. He decodes the cultural and culinary barriers that Americans face when it comes to harnessing the power of seafood in our diets and touches on how to make easy and delicious dishes as he covers everything from selecting the right seafood to how to cook it.

Discover  more about Chef George Duran online at www.georgeduran.com or on social media @chefgeorgeduran 

Visit Decoding Seafood online at Decodingseafoodbymowi.us for more episodes, links and information.

There’s a lot of acronyms and fancy labels on seafood these days - what do they all mean? 

Today, we decode the green ecolabel, which is the seal of approval given by the Aquaculture Stewardship Council (also known as the ASC). And we take the conversation straight to the top, as we are joined by ASC’s CEO, Chris Ninnes.

Chris takes us behind the scenes into why the ASC exists, how it operates, and what it takes to earn that eye-catching green label, as well as how farmed seafood could be one of the greenest protein sources to feed our growing global population..

If you’ve ever waffled between whether to buy seafood with the label or without, then you’ll want to tune into this episode.

Learn more about the Aquaculture Stewardship Council online at www.asc-aqua.org/ or on social media at @asc_aqua

Visit Decoding Seafood online at Decodingseafoodbymowi.us for more episodes, links and information.

Katy is a former food blogger who found an opportunity to unite food + beverage brands with content creators. Today, she dives into the process of bringing influencers on board with brands, and what that means for what consumers can see and learn through these personalities online. 

About Foodie Tribe
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Follow then on Instagram @FoodieTribe

After GiGi (Genevieve) Ashworth almost lost her life (but was saved by a surgery that removed her large intestine), her diet went through a radical shift. A restrictive shift that meant that she couldn’t eat wheat, grains, dairy, gluten, sugar, nuts, or fruit.

However, instead of crumpling under the restrictions that she would have to put on food, she turned her limitations into knowledge and is now helping others to live well and eat well at the same time. 

Her favorite food?

According to Gigi, it’s got to be salmon. 

Listen in as this self-described ‘fly-by-the-seat-of-my-pants-foodie,’ dives into how to make quick and easy salmon-based recipes. 

About Gigieats

Follow her @gigieats on Instagram, visit her blog at https://gigieatscelebrities.com/ or watch her YouTube channel 

When Kelly Powers decided to study abroad, she had no idea that her education in Italy would change the course of her life, and completely shift her towards a new career. Now, instead of working as a nurse, she’s on a mission to help Americans prevent the diseases and health complications that would have you end up in the hospital in the first place.

A registered dietitian nutritionist, Kelly shares how her experience in the Mediterranean shaped her perspective on what it means to eat healthy and have a healthy relationship with food. 

Listen in to learn about what makes the Mediterranean diet unique, and get practical advice on how you can leverage the power of salmon as a superfood in your diet.

Learn more about Kelly at her website Kellyepowers.com or on social media @kelly.powers.

About Kelly

Kelly Powers is on a mission to help people feel more confident in the kitchen while improving their relationship with food.

In addition to being a Registered Dietitian Nutritionist, Kelly is the creator of Weeknight Dinners — a weekly meal plan program that utilizes the batch cooking method, allowing people to prepare meals in less than 10 minutes when they’re pressed for time. She also provides 1:1 coaching to help individuals and families find more ease and joy in cooking and eating.