So, to get a big-picture look at the early effects of COVID-19 on U.S. The pandemic is a rapidly evolving situation and the seafood industry can’t afford to wait. From the boat to the table, data is generated that must be gathered and processed before it gets released, he explained. “One difficulty is that a lot of this data isn’t released until months and years later,” he said.
That is, in large part, due to the fact that policymakers lack sufficient real-time data to see how the seafood industry is faring in the time of lockdowns and social distancing, said the study’s lead author, University of Vermont ecologist Easton White. “And that certainly appears to be the case when we’re looking at something like the CARES Act, the federal funding source specifically passed to provide economic relief in the U.S.” “Seafood is part of the narrative that I would say doesn’t get as much attention as something like agriculture,” said Froehlich, an author of a study published in the journal Fish and Fisheries.
As a result, financial assistance in that direction has been slow. UC Santa Barbara aquaculture and fisheries professor Halley Froehlich and colleagues suspected as much early on in the pandemic, but for something as large and complex as the seafood industry, the trends were not so obvious. Sonia Hurtado, Kuleana will be a speaker at the 2021 edition of Online Protein Transition Conference.The United States’ seafood industry declined precipitously in the months following the emergence of the COVID-19 pandemic, and research shows that targeted federal assistance will be necessary to bring it back. Learn more about the team embarking on the about-us. Behind Kuleana is a group of passionate people with unique talents, backgrounds and experiences. Solving an existential environmental sustainability problem is no small fish to fry. Kuleana provides plant-based seafood without the environmental and ethical consequences, so you’re off the hook. Being born in the Mediterranean Sea and experiencing the decline of the ocean contributed to her commitment to develop seafood alternatives that convince fish eaters in their transition to a plant based diet, which is the most impactful thing we all can do to heal our oceans and with them, the world. Sònia met Jacek Prus in 2019 and together they founded Kuleana. She’s done research in 3D food printing and extrusion and the last 5 years she’s been focused in developing plant based alternatives, such as bacon, chicken or ham. She’s been working in the food industry for more than 15 years, mostly in R&D, having her background in food science and technology with a MSc in food biotechnology.
Sonia Hurtado is the co-founder and CSO at Kuleana, leading the R&D team with the same mission she had since she was a little girl, protecting and helping the animals and the environment.
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