French artist Eugène Riconneaus unveils ER Ocean Recherche, a pioneering project at the intersection of material design, ...

Eating seafood sustainably is simpler than you think. Eat less salmon, tuna and shrimp and more of other kinds of fish and ...

Nope, it's not your imagination! The ocean is actually getting greener, according to scientists, and we found out why.

Decades of industrialisation have polluted the waters of Italy's Mar Piccolo and brought mussel farming to its knees. Can ...

Fertilized eggs develop into larvae, which are carried by ocean currents before turning into mussels after about three weeks. There are many obstacles along the way. Many blue mussel larvae are ...

Whether you’re planning a romantic date night complete with oysters and caviar or simply want to know where to find the ...

The Undercurrent News team reported from the Blue Food Innovation Summit, held April 8 and 9 in London, the UK ...

Seamore's, the popular seafood chain that got its start in New York City, has been a proud James Beard Foundation Smart Catch ...

Despite this critical work, we cannot achieve a blue economy or solve ocean sustainability challenges without the ... integrated maritime governance, and sustainable seafood production. And there must ...

Rosewood Hotels & Resorts just opened its first resort in Japan—on Okinawa's Miyako Island—and Travel + Leisure was the first in.

The French artist and designer has created ER Ocean Recherche and a R&D hub dedicated to developing next gen solutions from ...