At the same time retailers are involved in educating people about sustainability’s benefits, they are also ramping up efforts to expand their programs. These programs are changing what seafood consumers eat. Certification by a third party has boosted production and consumption of particular species, said Steven Hedlund, communications manager, Global Aquaculture Alliance. “Tilapia is a perfect example. Ten years ago it wasn’t among the top 10 fish consumed. Now, it is ...

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