Making Fish Food Less Fishy—and More Sustainable

Aquaculture—raising fish rather than harvesting wild species—is one way to feed a growing population without depleting fish stocks. But for the most part, farmed fish eat food whose protein and fat ingredients are made from other fish. To Professor Anne Kapuscinski, that doesn’t make a lot of sense.

Read the entire article at https://news.dartmouth.edu/news/2016/09/making-fish-food-less-fishy%E2%80%94and-more-sustainable?utm_source=vox_daily&utm_medium=email&utm_campaign=vox_daily_2016_09_27.