Plant-based, cultivated, and fermentation-derived seafood can help meet growing demand while reducing pressure on ocean ecosystems.
We're already seeing progress: José Andrés recently added cultivated salmon from Wildtype to the menu at his Washington, D.C., restaurant.
José Andrés, one of the food industry's most outspoken advocates for climate action, has partnered with Wildtype to serve cultivated salmon at Barmini in Washington, DC.
