14: Can The Fishing Industry Ever Be Sustainable? | ft. Christine Hebert

You can watch the YouTube version ⁠here⁠

In our latest podcast episode, we invited Christine Hebert to learn more about the importance of embracing sustainable fishing practices and why more transparency is needed in the fishing industry. We also delved into the harmful consequences of commercial fishing on our environment.

Christine is a passionate conservationist and entrepreneur who embodies innovation while championing environmental sustainability in the fishing industry. Her fascination with fish culture turned into a drive to disrupt the fishing status quo when she moved to Denmark as a student. Together with her co-founder, they founded Blue Lobster, a revolutionary platform connecting small-scale independent fishermen with customers directly, reducing the detrimental impact of commercial fishing methods. Christine's zeal stemmed from a need for equitable treatment for fishermen but swiftly evolved, addressing the massive environmental footprint left by unsustainable fishing practices.

Episode Timestamps:

(00:00) - Introduction
(00:06) - Empowering Insights for Navigating Tomorrow's Landscape
(00:54) - The Birth of Blue Lobster
(04:03) - From Fairness to Ocean Health
(09:13) - Sustainable Consumption and Behavioral Change
(12:35) - Blue Lobster App
(14:00) - Starting the Business and Facing Resistance
(17:20) - Challenges from the Fishing Community
(20:25) - Incentives for Fishermen
(24:12) - Addressing Bycatch and Sustainability
(26:42) - Efficacy of Fishing Standards
(27:34) - The Importance of Sustainable Fishing Practices
(28:28) - The Potential of Blockchain Technology in Fishing
(31:19) - Addressing the Challenges of Commercial Fishing
(34:43) - Learning from Indigenous Fishing Practices
(39:25) - Social and Economic Benefits of Sustainable Fishing
(42:15) - Collaborating for a Sustainable Future
(43:19) - Global Expansion and Scalability
(44:56) - Automating Communication and Logistics
(46:29) - Protection of the Global Ocean
(47:42) - Plant-Based and Cell-Based Food Alternatives

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