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Seattle

MARINA in Currents!

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MARINA in Currents!

MARINA lab students Brittany Hoedemaker, Katy Dalton, and Samantha Farquhar authored posts for SMEA’s “Currents” blog during Winter quarter. Check out their pieces below!

Brittany Hoedemaker: Weather, Climate, and Global Warming: Does Terminology Really Matter?” (Feb. 2019) and “The Dirty Truth About Clean Beauty” (March 2019)

Katy Dalton & Samantha Farquhar: Ice, Ice…Maybe?” (April 2019)

Katy Dalton: It’s not all via-doom and gloom: things are looking up for Seattle’s waterfront” (March 2019)

Cover photo from UW SMEA “Currents” page

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Studying Sustainable Seafood in Seattle

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Studying Sustainable Seafood in Seattle

For the past year, a group of MARINA lab students (Emily, Henry, Kadie, and Brittany) have been working on a project attempting to understand what it means for Seattle to be a "sustainable US seafood city." Last week, the group presented findings from their project at the Salish Sea Ecosystem Conference in Seattle, WA. In addition, the group published a blog post with The Nature Conservancy - a partner in this project - summarizing some of their findings. Take a look at their post here!

 

Photo Credit: TNC / Bridget Besaw

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Seattle as a Sustainable Seafood City?

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Seattle as a Sustainable Seafood City?

This quarter, a group of MARINA Lab members began a capstone project on sustainable seafood in the city of Seattle. On their project they noted, “for many of us who call Seattle home, local seafood is a source of pride – a signpost of our place on the leading edge of sustainability. Yet, what is unclear is just how far down the sustainable seafood path we are, as a city. For Seattle to be a premier sustainable seafood city, we need to not only more clearly define our target, but also see how far we have to go and what we can do to get there.” Over the coming months, this group will be synthesizing what is known about the flow and fate of seafood in Seattle, identifying the sustainability shortfalls, and drafting a roadmap for action for Seattle in its efforts to become a sustainable seafood pioneer. This project, is a collaboration with the Washington State chapter of the Nature Conservancy.

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