• Pacific Islands Workshop Coverage


    The Fiji Times: Expert advice for firms

    The Fiji Times: US calls for sustainable fish stock 

    WWF Pacific: US Ambassador opens Pacific Workshop for the 2017 Fish 2.0 Competition

    Loop Samoa: Fish 2.0 returns to the Pacific

  • US calls for sustainable fish stock

    The Fiji Times Online
    • The Fiji Times Online

    United States ambassador to Fiji Judith Cefkin made these comments during the opening of the FISH 2.0 business development workshop in Suva today and added that the US placed priority in promoting sustainable fisheries.

  • White House Recognizes Fish 2.0 Founder

    WASHINGTON, D.C., October 4, 2016. 

    Monica Jain named one of 12 White House Champions of Change for Sustainable Seafood

    On Friday, October 7, the White House will recognize Fish 2.0 founder Monica Jain, Fish 2.0 alumnus Alan Lovewell and 10 other people from across the country as White House Champions of Change for Sustainable Seafood. Jain earned the honor for her achievements with Fish 2.0, as well as her longtime dedication to ocean conservation and advancing seafood sustainability. Lovewell, the CEO and co-founder of Real Good Fish and a 2013 Fish 2.0 finalist, earned recognition for building a community-supported fishery that connects local fishermen with local consumers via weekly deliveries of high-quality sustainable seafood.

    “The United States fishing industry is critical to the economic health and well-being of communities across the country, supporting 1.8 million jobs and contributing over $200 billion to the economy in 2014,” the White House release says. “However, our marine ecosystems are under threat from multiple stressors, including climate change and ocean acidification. The need for innovation in sustainable fisheries has never been greater."

    “Local leaders serve as the backbone of our communities, working to build resilient coasts and striving to protect the at-risk towns whose futures depend on the recovery of our fisheries. The administration applauds the hard work, collaboration and sacrifice by many across the country to become responsible stewards and safeguard our seafood security. These Champions of Change are ensuring the United States is a global leader in sustainable seafood management.”

  • Fish 2.0 to Hold Workshop for Pacific Islands Seafood Businesses—Apply Now

    National Geographic
    • CARMEL, CA
    • September 26, 2016

    Three-day program in Fiji provides business-building advice, help in applying for global competition; workshop applications due October 5

    Fish 2.0 will hold a free three-day business development workshop for Pacific Islands seafood businesses in Suva, Fiji, November 8-10, 2016. Participants will receive expert advice on communicating about their business, training on pitching to investors, and guidance on succeeding in the 2017 Fish 2.0 competition. The one-page workshop application, available at http://www.fish20.org/2017pacifictrack, is due October 5.

  • A Startup in the South Pacific Could Be a Worldwide Model

    National Geographic
    • Monica Jain
    • Sept 7, 2016

    Alfred Kalontas, the founder of ALFA Fishing in Vanuatu, bootstrapped his business from nothing to become the preferred seafood supplier to over 70 percent of the hotels and restaurants in the island nation’s capital, Port Vila. He is now starting to export his high-quality, sustainably caught products to New Zealand and is seeing demand from Australia and beyond.

  • Economies of Scale: Smart Ideas to Fight Fish Fraud

    • Maddie Oatman
    • June 3, 2016

    When you buy fish from the grocery store, it's not always clear exactly what you're getting. The industry is fragmented and murky, plagued by seafood fraud—when fishermen or processors take cheaper, lower quality fish and disguise or mislabel it to try and make more money. Don't count on regulators to catch this deception. In 2009, the Government Accountability Office took a hard look at the three agencies responsible for detecting seafood fraud, and concluded they were failing to "effectively collaborate with each other"—putting consumers' wallets and health at risk.

  • The Race to Find Fish Feeds That Don’t Bankrupt the Ocean

    • Monica Jain
    • May 24, 2016

    Wild fisheries are stable at best and declining at worst. That means we need aquaculture to meet the world’s growing demand for protein. And to feed the world sustainably, the industry has to figure out how to feed farmed fish without using wild fish stocks.

  • Fish 2.0 Network Scales Sustainable Seafood Businesses

    • Monica Jain
    • April 26, 2016

    “Fish 2.0 accelerated our business to a fundamentally different level.” “It’s boosted the confidence and pride of board and staff in our business model, in addition to validating our model with current and potential funders.” “Winning Fish 2.0 was a huge event for our young company.”

  • State of Green Business: The business of oceans catches a wave

    • Elsa Wenzel
    • April 16, 2016

    Seventy percent of the earth’s surface is made of oceans, yet only 5 percent of this vast expanse has been explored — and far less than that protected. Businesses are waking up to untapped economic opportunities within these watery regions, which absorb 30 percent of the planet’s carbon emissions.

  • Monica Jain. The Carmel Valley resident and Fish 2.0 founder riffs on sustainable seafood, and the industry’s future.

    • David Schmalz
    • April 14, 2016

    It wasn’t until Monica Jain was in her 20s that she fell in love with the sea, but it’s not her fault. A St. Louis, Missouri native, Jain studied biology at Stanford, thinking she would go to medical school. As a senior in need of extra credits, she took a scuba diving class, and made her first-ever dive in Monterey Bay near Lovers Point. “I was like, ‘Stop the press! There’s a whole world under here and no one told me!’” she says. “I was so upset.”

  • The Small but Growing Seafood Traceability Startup Scene

    • Louisa Burwood-Taylor
    • March 30, 2016

    Until about five years ago, traceability in the seafood industry was virtually non-existent.

    There were only two scenarios when traceability was demanded, says Dick Jones, executive director of Ocean Outcomes, a non-profit working to improve the sustainability of fisheries globally: if a retailer requested a recall of a certain product, or if they rejected a product.

  • Can salmon talk bring Alaskans together? A new program is testing the waters

    • Laine Welch
    • February 4, 2017

    Salmon is the heart of Alaska fisheries — it almost singlehandedly spawned the push for statehood nearly 60 years ago. A new Alaska Salmon Fellows program wants to make sure Alaskans are poised to "shape the future" of the fish, and it is investing in the people to do so.

  • Why Dealmakers Are Getting Hooked on Aquaculture

    • Renee Cordes
    • February 8, 2016

    A small fish swallowed a bigger fish when the U.K.'s Benchmark Holdings bought Belgium's Inve Aquaculture from Coöperatieve Rabobank and Royal Bank of Scotland in December for about £227 million ($321.8 million).

  • Integrated Capital Funds Can Finance Environmental Markets

    • Meaghan McGrath
    • February 8, 2016

    As conservation finance gains more traction among mainstream investors, discussions about how to evolve early-stage environmental marketplaces to provide more conventional investment opportunities have taken over the halls of conferences. Integrated capital funds may offer one solution.

  • Video: Growing Seafood Demand Spawns Aquaculture Dealmaking Wave

    • Renee Cordes
    • February 5, 2016

    To view video click here 

  • Community-Supported Fisheries Seek Growth Without Throwing Their Brands Overboard

    • Natasja Sheriff
    • February 2, 2016

    Community-supported fisheries are becoming a hit with finicky foodies and green consumers that like to be able to trace their seafood back to the dock, and sometimes the boat that it came from.

  • The State of Green Business, 2016

    • Joel Makower
    • February 2, 2016

    The good news is that there's some good news. And that bad news is getting, well, less bad.

    That’s one way to read this year's State of Green Business.

    Our ninth annual report (download PDF), published today and produced in partnership with Trucost, continues our tradition of taking the pulse of corporate progress in sustainability, in the United States and around the world. It looks at both common measures (energy, waste and carbon) and some less-common ones (corporate reporting of natural capital profit or savings, for example, or companies’ low-carbon investments) over the past five years.

  • Tech and Business Innovation are Clearing Up Seafood's Foggy Supply Chain

    Huffington Post
    • Monica Jain
    • January 19, 2016

    The seafood industry's supply chain is notably opaque, complex and, in some areas, technologically deprived, experts say. But that doesn't mean it's stuck in the past. Dedicated efforts over the past two decades have improved the seafood supply chain's sustainability -- and we have an opportunity to do much more over the next several years.

    Businesses, NGOs and governments have been collaborating to improve seafood supply chain transparency and sustainability since the 1990s, as Meredith Lopuch of the Gordon and Betty Moore Foundation noted during a panel discussion at the Fish 2.0 Competition Finals & Seafood Innovation Forum in November.

  • 2017 Leadership Awards: Vision: Norah Eddy and Laura Johnson; Salty Girl Seafood

    • Julie Besonen
    • January 13, 2017

    Norah Eddy and Laura Johnson, both 29, have worked on fishing vessels and in fisheries around the globe and share a commitment to accelerating change in the seafood industry.

    Their nearly three-year-old company, Salty Girl Seafood, supports small-scale fishermen and fisheries that harvest sustainably. They guarantee traceable seafood to consumers and promote stewardship of the oceans. Taking the guesswork out comes at a higher price than cheap seafood, which investigations have shown is often mislabeled.

  • Slow fish: Preventing waste via packaging

    • Clare Leschin-Hoar
    • January 11, 2016

    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.