This episode of Ocean explores the potential of microalgae, a type of microscopic marine organism, to revolutionise the agriculture industry and provide sustainable alternatives to plastics. Researchers in Almeria, Spain, have identified strains of microalgae that can purify local waste water while

Nobody wants to eat a fish gone bad, and so quality control is key to ensure freshness. Normally this is done by an experienced veterinarian looking at fish samples. The EU-funded FRESQO project has developed a prototype for a revolutionary automated tool that can improve this process, and so help

The Seafood Algternative project is developing algae-based fish substitutes thanks to the support of the European Maritime and Fisheries Fund.

Kanda is a Danish company that develops digital training solutions using virtual reality in the maritime and energy sectors. Following the completion of the EU BlueInvest Readiness Assistance programme, the start-up successfully raised $2 million from strategic investors.

The most common technique in the world of food packaging is single-use plastic films. With a little help from the EU, the SeaFilm food packaging project aims to create a substitute for single-use plastic film in conserving frozen fish.

The European Marine Observation and Data Network (EMODnet), supported by the European Commission, has launched its fully unified marine data service, integrating all the data into one single portal.

The United States of America has announced their intention to join the High Ambition Coalition on Biodiversity Beyond National Jurisdiction.

Today, the European Fisheries Control Agency (EFCA) presented three new patrol vessels that will strengthen fisheries inspections in European and international waters.

The blue bioeconomy includes any economic activity associated with the use of renewable aquatic biological resources to make products. The 2022 edition of the EU blue bioeconomy report focuses on algae and seaweeds, as the algae sector has been recognised as the most notable sector of the