February 6 - More than food: Making seafood more sustainable by using 100% of the fish

The Iceland Ocean Cluster pioneered a “100% Fish” model that uses every part of the fish to reduce waste and create new economic value. This recent article highlights how GSGP, working closely with the Iceland Ocean Cluster, is applying this approach through the 100% Great Lakes Fish Initiative, bringing together industry partners to strengthen sustainability and resilience across Great Lakes fisheries.

John Schmidt, Program Manager for GSGP's 100% Fish Initiative, says: “Stocks are declining. You’re reliant on a historical fishing industry. How can we make more with less?” The article shows how collaboration and full-fish utilization are helping answer that question while supporting regional economies.

Read the article at: FoodPrint