Sustainability

National network supporting community-supported fisheries and direct-to-consumer seafood markets.

Ecological and economic sustainability in fisheries. Encompasses catch method selection, bycatch reduction, habitat protection, and stock health.

Standards for seafood handling, processing, and freshness. Includes IQF freezing practices, cold chain integrity, and species-specific yield grades.

The path from catch to consumer. In sustainable seafood, transparency in the supply chain is a key differentiator from commodity fish products.

~141 million lbs of bycatch per year in U.S. waters (NOAA). Bycatch reduction through gear selectivity and policy reform is critical for sustainable fisheries.

The broader network connecting food production, processing, distribution, and consumption. Ryan works at the intersection of regional food systems and direct-market alternatives.