WWW.WAS.ORG • WORLD AQUACULTURE • SEPTEMBER 2024 61 Seafood is an excellent way for people to meet their protein needs while minimizing their climate impact, yet only one-third of Americans consume seafood on a weekly basis. To understand this disparity, the Environmental Defense Fund conducted a study and discovered that over 70% of consumers would eat more seafood if it were available from sustainable sources in the United States (Environmental Defense Fund, 2021). Despite the clear desire for sustainable options and many businesses prioritizing sustainable development, consumers often lack the information needed to make responsible seafood choices. Sereia Films, a South Floridabased non-profit, aims to address this issue. Their mission is to protect the ocean by promoting sustainable seafood education. The organization produces films that highlight sustainable seafood producers in Florida, along with the restaurants and markets that feature these options. They also host a variety of communityengaging events, including film screenings, farm tours for chefs, beach cleanups, and seafood tasting events. Sarah Curry, the founder and executive director of Sereia Films, is passionate about combining art and science in a way that both educates and entertains her audience. When asked about her inspiration for starting Sereia Films, Sarah shared stories from her early career in seafood and filmmaking. After earning her undergraduate degree in marine science at Louisiana State University, she spent six months in New Bedford, Massachusetts, working on commercial fishing boats as a fisheries observer. There, she heard many stories about an ocean teeming with fish, but she never witnessed that level of abundance. Eventually, a graduate school project led her back to her home state of Louisiana, where she visited fish farms for the first time. Her visit to a catfish farm outside Lafayette, Louisiana, was an eye-opening moment where she first saw “the other half of seafood production.” Like many, Sarah had preconceived notions about the aquaculture industry and initially felt hesitant to support it. However, this experience sparked her curiosity about the diversity of the seafood industry. As she continued her work in seafood outreach, she realized “there is so much to learn and it is such a diverse industry.” Her fascination with these “untold seafood stories” compelled her to start Sereia Films. Originally a broader environmental education nonprofit, Sereia Films honed in on seafood education, when it recognized that consumers needed more information on these nuanced topics in order to make more informed decisions. The organization’s overarching goal is “to protect the ocean through seafood education” through filmmaking and community building. Sereia is currently finishing the twelfth episode of their docuseries, titled ‘Eating Out: The Hunt for Sustainable Seafood.’ This series highlights a wide variety of sustainable seafood producers all over the state of Florida including land-based shrimp farms, caviar producers, shellfish farms, and, most recently, a commercial fishing family harvesting yellowtail snapper. The series also explores the seafood supply chain by explaining what it takes to get a fish from the farm or ocean onto a plate at a restaurant. Most films highlight restaurants that prioritize serving local, sustainable seafood. Screenings of these films are held at restaurants, libraries, theaters, and other venues around South Florida. Sereia Films: Promoting Sustainable Seafood through Storytelling Jazmine Evans Sarah Curry interviews the team behind Anastasia Gold Caviar at their family farm in Episode 7 of “Eating Out: The Hunt for Sustainable Seafood.” Guests at Sereia’s first Meet Your Fish Farmer event of 2024 are excited to try oysters from Treasure Coast Shellfish. Seafood is an excellent way for people to meet their protein needs while minimizing their climate impact, yet only one-third of Americans consume seafood on a weekly basis. To understand this disparity, the Environmental Defense Fund conducted a study and discovered that over 70% of consumers would eat more seafood if it were available from sustainable sources in the United States. (CONTINUED ON PAGE 62)
RkJQdWJsaXNoZXIy MjExNDY=