When chef and fishmonger Fiona Lewis decided to move to Washington D.C., the Melbourne, Australia native assumed she would have access to excellent fresh seafood, due to being so close to the largest estuary in the nation. But when she got here, she found herself asking where all the seafood was. “I was excited to be moving somewhere that’s about an hour from the ocean and thinking, ‘that’s it we’re getting amazing, fresh seafood all the time’ and that obviously wasn’t the case,” said Lewis. Fish have always been a part of Lewis’ life; both of her grandfathers were fishermen, and she took her first cross-country fishing trip at only two years old…
Moving towards a more responsible and efficient use of natural resources is key, not only to address resource scarcity, wastage, and the associated environmental effects, but also for incentivising innovation and modernisation towards a circular economy.
The Isbell family of Arkansas has spent decades experimenting with new ways to grow rice. In the process, they pioneered American-grown rice for sushi and sake, along with sustainable rice-farming techniques that conserve water and help slow climate change.