Sustainable Seafood

Sustainable Seafood

Time: Friday, 2:10 PM to 3:55 PM


Moderator: Laurel Low Master of Environmental Management ’18, Yale School of Forestry and Environmental Studies


Emily Farr, formerly of Maine Center for Coastal Fisheries

Jared Aurebach, Red’s Best, CEO

Kate Masury, Program Director, Eating with the Ecosystem

Shayna Cohen, Karen Karp & Partners (KK&P)


Key Words: Fisheries


This panel will discuss challenges and emerging trends in sustainable seafood. Emily Farr of the Maine Center for Coastal Fisheries will speak about the integration of “local ecological knowledge” (LEK) in Maine fisheries. Jared Aureback, CEO of Red’s Best, will introduce a new model to incorporate underutilized fish. Kate Masury, Program Director of Eating with the Ecosystem, offers an innovative perspective of how to apply systems-thinking to socio-ecological fishery management. Shayna Cohen from Karen Karp & Partners, will also join the conversation highlighting lessons learned from the Monterey Bay Fisheries Trusts’s work to rebuild local markets around sustainably caught seafood from the Bay.