Skip to main content
Item(s) Added to Cart

0 item(s) Subtotal $0,00


A Deeper Dive into Seafood - Eating with Purpose for Nutrition and Planet

Learn about the changing shape of our oceans and how we are farming fish for nutrition and planet to provide a nutritious and sustainable protein for a growing population.

Member Price $24.00

Nonmember Price $54.00

DPG/MIG Price $0.00


This product is free for WH DPG members.

This webinar was presented live on December 2, 2020.

Seafood consumption has nearly doubled worldwide in the last decade, but fish stocks have not kept pace. Sea life at all levels of the food chain is at risk. Although plastics and other environmental issues have harmed the ocean, nearly all of this can drill down to one thing - consumption. To ensure the vitality of our fish supply - and our continued nutritional benefit from them - we have to evolve our relationship with ocean's resources and those that either farm or harvest them. The key is adaption in an effort to make the harvesting of fish and the rearing of fish more sustainable and nutritious for the long-term. In this webinar, learn about the changing shape of our oceans, how we are farming fish for nutrition and planet - all in an effort to provide a nutritious and sustainable protein for a growing population.

CPEU: 1.0
CPE Level: 1

Learning Objectives

  1. The state of fish and seafood
  2. How the state of depletion affects nutrition
  3. Understanding the role of ethical aquaculture
  4. Frozen is the new fresh - for access and to lower price


Jennifer Bushman

Jennifer Bushman is one of the food & lifestyle industry's respected communicators, teachers and strategists. She has crafted a valuable brand that provides family meal solutions nationally, regionally and locally. For more than two decades, Jennifer has worked with brands like Kvaroy Arctic, Verlasso, Love the Wild, Blue Ocean Mariculture, Equator Coffees & Teas, Dole, Kraft, Unilever, and many more. She has worked within the sustainable seafood community for over five years creating relationships between the aquaculture community, NGO's such as Monterey Bay Aquarium Seafood Watch, retailers and consumers. In 2014, she made over 75 television appearances reaching 189 markets and nearly 40 million viewers. She has taught thousands through her culinary school, Nothing to It!, and has been recognized numerous times by the James Beard Foundation and the International Association of Culinary Professionals as one of our nation's top culinary communicators and teachers. In addition, Jennifer has authored the best-selling Kitchen Coach cookbook series, which provides families of all types simple solutions for getting dinner on the table – no matter if it's a gourmet meal, cooking with kids or eating on-the-go.

Release Date: December 2, 2020


Educator Publication Review Program

We are honored to offer a complimentary electronic examination copy (temporary access) for books being considered for adoption, and a complimentary print or electronic desk copy for books adopted for use in an undergraduate or graduate course or in a dietetic internship