Wild or Farmed? How to Sustain the Options for your Dinner Table

The Pacific Club, Newport Beach, CA; March 10, 2014

Our oceans are reaching their maximum potential of wild captured seafood and as a result, it is necessary to look to aquaculture to feed growing populations. At present, half of all seafood consumed worldwide is produced by aquaculture (the farming of marine and freshwater organisms for human consumption) and the United States imports 91% of the seafood it consumes. There is an economic and social imperative to look to our own coastlines to provide this resource. Along the U.S. West Coast, shellfish production through farming is economically thriving and environmentally sustainable. The USC Wrigley Institute’s Future of Food from the Sea program helps to develop and advance sustainable shellfish production through selective breeding and genetic improvement.


Wild or Farmed?
by Michelle Boston
Researchers from the USC Wrigley Institute for Environmental Science weigh the options for sourcing the salmon, shrimp or oysters served up on your dinner table.


Online Photo Gallery


Panel Bios (PDF)

Dr. Roberta L. Marinelli, moderator
Director, USC Wrigley Institute for Environmental Studies
Dr. Dennis Hedgecock
USC Paxson H. Offield Professor in Fisheries Ecology and Professor of Biological Sciences
Mr. Sam King
President and Chief Executive Officer, King's Seafood Company
Dr. Sergey Nuzhdin
USC Professor of Biological Sciences


Presentation Slides (PDF)

Still Curious? Explore these links for more information


Future of Food from the Sea: Oyster Research and Aquaculture at the Wrigley Marine Science Center


Sea Grant Focus Area: Sustainable Fisheries and Aquaculture


Monterey Bay Aquarium Seafood Watch Pocket Guide

Questions? Please send inquiries to wies@usc.edu.