Why seafood keeps losing to chicken

by Emily De Sousa Earlier this week, the AP published a piece that echoed a sentiment many of us in the seafood industry have been carrying for a very long time: seafood sustainability has become too complicated for the people it was supposed to help. Reading it, I felt two things at once — vindication, and a knot in my stomach. The vindication was the easy part. Those of us who work in seafood marketing and communications have been saying this, in rooms big and small, for the better part of...