MSC-certified "Chilean sea bass" filets and other fish displayed at a Whole Foods market in Boulder, Colo. Photo courtesy Susan Moran — MSC-certified “Chilean sea bass” filets and other fish displayed at a Whole Foods market in Boulder, Colo.
Photo courtesy Susan Moran

Sustainable Seafood: (start time 5:10) This is the fourth feature interview in The Ocean Is Us series, which explores how we in land-locked states are connected to the oceans and what’s at stake. Today we discuss sustainable seafood, which to some critics is an oxymoron, given that some 90% of large fish already have been wiped from the sea. To discuss prospects for feeding 9.6 billion people by mid-century, the developments in wild-caught fisheries and aquaculture, and the role of retailers and consumers, we have two guests. John Hocevar is a marine biologist who directs the Oceans Campaign at Greenpeace. Carrie Brownstein develops standards to guide seafood purchasing for the Whole Foods markets throughout the United States, Canada, and the U.K.

All features in The Ocean Is Us series can be found here. Also, check out KGNU’s year-long series on Colorado water issues. It’s called Connecting the Drops. It’s at kgnu.org and yourwatercolorado.org. To learn more or become active in preserving our watershed and the oceans, go to Colorado Ocean Coalition.

Hosts: Susan Moran, Joel Parker
Producer: Susan Moran
Engineer: Joel Parker
Additional Contributors: Beth Bennett
Executive Producer: Joel Parker

Listen to the show:

The Ocean is Us #4: Sustainable Seafood