BluWrap technology extending product shelf life, reducing carbon footprint of seafood
It’s a radical idea, at first glance. In a world where faster is thought to be infinitely better, especially for a highly perishable product like fresh seafood, the very thought of slowing down the supply chain from days-to-market to months-to-market is deeply counterintuitive.
But what if doing just that — slowing a fish’s speed to market — could dent the high rates of food waste that dog the seafood industry, increase transparency along the supply chain and reduce the hefty carbon footprint the industry generates?
It’s an idea being preached by BluWrap CEO Mark Barnekow, and one that caught the attention of an audience packed with impact investors and seafood entrepreneurs at Fish 2.0, a seafood business competition held at Stanford University in November.
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