Innovations in Cell-Based Seafood with BlueNalu President & CEO Lou Cooperhouse

The future might be closer than you think!

In Episode 6 of Seafoodie we talk with BlueNalu President & CEO Lou Cooperhouse about how the San Diego based startup is on track to sell fish meat/fillets grown from fish stem cells far from the ocean in stainless steel bioreactors. Once thought to be the stuff of science fiction, cell-based animal protein has the potentional to disrupt the global food system and BlueNalu may be the first company in the world to go to the commercial market - forever changing the menu of options for seafood lovers.

Robert E. Jones

Chef Robert is a respected leader in sustainable seafood and a passionate advocate for global food systems reform. Before attending the Culinary Institute of America in Napa he had 20+ years of experience in government affairs, advocacy, and public policy including managing a sustainable fisheries portfolio for a global organization and as an appointee by the U.S. Secretary of Commerce. Today he advises clients on ways to promote sustainable seafood and tackle loss and waste in the supply chain.