SeaChange® 2030 Sustainability Update
Our aggressive sustainability goals are intended to drive meaningful improvements across the entire global seafood industry.
Tuna, Salmon, and Processed Foods
The talk about processed foods can be confusing, as not all “processed” foods are equal.
How to Love Your Heart with Seafood
February marks American Heart Month, drawing attention to the health choices everyone can make to help prevent heart disease.
Salmon Patties: what’s your style?
Salmon burgers on your menu let you express your culinary style and entice health-conscious foodservice guests. Craft some new concepts!
What are Sustainable Diets?
A sustainable diet promotes a healthy diet for global citizens now—and into the future.
The 2025 Wellness Reset
Heading into the new year, wellness has evolved from a “niche trend” to a “mainstream lifestyle choice.”
Foodservice Trends for the New Year
The new year is expected to bring good tidings to the foodservice industry. It’s time to embrace the rising tide.
Top Comfort Foods: Sandwiches & Soups
As cooler months approach, think seafood for your all-star comfort food menu.
Lowering GHG Emissions for Shrimp
Blake Stok, Director of Sustainability for Thai Union North America, detailed the Shrimp Decarbonization initiative at the Global Shrimp Forum. The goal: lower greenhouse gas emissions.
Are Americans Eating Enough Seafood?
Seafood offers important nutrients, but do Americans eat enough seafood? Discover expert perspectives and National Seafood Month resources.
K12: Putting the Fun in Foodservice
As K12 school foodservice advances into high gear this fall, get to know the changing relationship school-age kids have with food.
New Twists on Classic Tuna Favorites
New twists on tuna classics pair the old with the new in ways that are uniquely satisfying to today’s consumers. Click for ideas!
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