The Fisheye

Supply chains are messy. They’re made up of a whole jumble of people and places, each with their own sets of priorities, motivations, and needs. And they’re always changing. From the outside, it can be difficult to decipher what’s going on. In a supply chain like seafood, that murkiness means it’s often impossible to follow a fish from ocean to plate. That’s why we don’t try to impact supply chains from the outside.

How do oysters reproduce? Answers to this and other salty questions of the sea.

What is Industry Lab? Why are context and the people in the room so important for the goals we aim to achieve? Well, we think “context”—the perfect, concise distillation of the challenge under discussion—is the foundation for lively and candid discussion.

Harvard University program director Barton Seaver goes inside large-scale food service operations struggling with sustainability initiatives.

An unlikely blend of fishers, producers, technology experts, seafood sellers, and chefs convened in San Francisco for Industry Lab, a day of brainstorming, in-depth discussion, and collaborative problem-solving around our favorite topic—fish.