http://www.smi.ac.uk/adam-hughes/dr-adam-hughes/?searchterm=Dr%20Adam%20Hughes
"Turning waste into a useful product is the basic premise of integrated multi-trophic aquaculture (IMTA). By using waste products from fin-fish aquaculture as food and nutrients for other organisms then we can reap the dual benefits of reduced pollution and increased productivity. The principle is simple, the practice however is complex,: ongoing research at the Scottish Marine Institute aims to overcome some of these complexities and bridge the gap between theoretical concept and industrial application."
Nualgi simplifies the use of animal waste to grow diatoms and since diatoms are good food for fin fish, they benefit from the natural feed.
Showing posts with label sustainable aquaculture. Show all posts
Showing posts with label sustainable aquaculture. Show all posts
Sunday, April 15, 2012
Sunday, March 21, 2010
Dan Barber - How I fell in Love with a Fish
TED Video
http://www.ted.com/talks/dan_barber_how_i_fell_in_love_with_a_fish.html
Chef Dan Barber squares off with a dilemma facing many chefs today: how to keep fish on the menu. With impeccable research and deadpan humor, he chronicles his pursuit of a sustainable fish he could love, and the foodie's honeymoon he's enjoyed since discovering an outrageously delicious fish raised using a revolutionary farming method in Spain.
Dan Barber is the chef at New York's Blue Hill restaurant, and Blue Hill at Stone Barns in Westchester, where he practices a kind of close-to-the-land cooking married to agriculture and stewardship of the earth. As described on Chez Pim: "Stone Barns is only 45 minutes from Manhattan, but it might as well be a whole different universe. A model of self-sufficiency and environmental responsibility, Stone Barns is a working farm, ranch, and a three-Michelin-star-worthy restaurant." It's a vision of a new kind of food chain.
Barber's philosophy of food focuses on pleasure and thoughtful conservation -- on knowing where the food on your plate comes from and the unseen forces that drive what we eat. He's written on US agricultural policies, asking for a new vision that does not throw the food chain out of balance by subsidizing certain crops at the expense of more appropriate ones.
In 2009, Barber received the James Beard award for America's Outstanding Chef, and was named one of the world's most influential people in Time’s annual "Time 100" list.
"Dan Barber is increasingly becoming known as a chef-thinker, popularizing simple ideas that upend the way people think about the food we eat."
http://www.ted.com/talks/dan_barber_how_i_fell_in_love_with_a_fish.html
Chef Dan Barber squares off with a dilemma facing many chefs today: how to keep fish on the menu. With impeccable research and deadpan humor, he chronicles his pursuit of a sustainable fish he could love, and the foodie's honeymoon he's enjoyed since discovering an outrageously delicious fish raised using a revolutionary farming method in Spain.
Dan Barber is the chef at New York's Blue Hill restaurant, and Blue Hill at Stone Barns in Westchester, where he practices a kind of close-to-the-land cooking married to agriculture and stewardship of the earth. As described on Chez Pim: "Stone Barns is only 45 minutes from Manhattan, but it might as well be a whole different universe. A model of self-sufficiency and environmental responsibility, Stone Barns is a working farm, ranch, and a three-Michelin-star-worthy restaurant." It's a vision of a new kind of food chain.
Barber's philosophy of food focuses on pleasure and thoughtful conservation -- on knowing where the food on your plate comes from and the unseen forces that drive what we eat. He's written on US agricultural policies, asking for a new vision that does not throw the food chain out of balance by subsidizing certain crops at the expense of more appropriate ones.
In 2009, Barber received the James Beard award for America's Outstanding Chef, and was named one of the world's most influential people in Time’s annual "Time 100" list.
"Dan Barber is increasingly becoming known as a chef-thinker, popularizing simple ideas that upend the way people think about the food we eat."
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