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Making Farmed Seafood a Household Name with Jennifer Bushman

Making Farmed Seafood a Household Name with Jennifer Bushman

FromAquademia: The Seafood Podcast


Making Farmed Seafood a Household Name with Jennifer Bushman

FromAquademia: The Seafood Podcast

ratings:
Length:
56 minutes
Released:
Oct 7, 2019
Format:
Podcast episode

Description

This episode is an enlightening lesson on how Jennifer Bushman has worked to improve the global reputation of sustainable aquaculture. Jennifer is a professional marketing strategist and consultant, and among her many accomplishments, is a member of the Global Aquaculture Alliance.The Aquademia team walked away from this conversation feeling like we learned a lot from it, and we are sure you will, too."I look at the wine industry and the organic food movement have done, and I see these intersections of what we can do for aquaculture. I want to bring aquaculture to that platform."Links:Jennifer's websiteJennifer's InstagramJennifer's TwitterJourney of a Waterman filmLearn about Where Farmed Seafood Comes From in Aquaculture 101!Follow us on social media!Twitter | Facebook | LinkedIn | InstagramShare your sustainability tips with us podcast@aquaculturealliance.org or leave us a voicemail at +1 (603) 384-3560!For the full-length interviews of our guests, online education courses and more, become a member of the Global Aquaculture Alliance: https://www.aquaculturealliance.org/membership/
Released:
Oct 7, 2019
Format:
Podcast episode

Titles in the series (100)

Hosted by Global Seafood Alliance’s Shaun O’Loughlin, Justin Grant, and Maddie Cassidy, 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 issues facing our planet, what consumers can do to help, and arm them with the knowledge to make better seafood choices! Each episode will feature interviews from professionals of many disciplines to demonstrate how deeply seafood is connected with our world. From seafood industry professionals to environmental scientists to chefs, all voices will be included.