The Sustainable Fisheries and Aquaculture Ambassadors spoke about the sustainability of Chesapeake Bay seafood at the 32nd annual Hampton Bay Days.
Bob Lane, VT Seafood Engineer and Extension Specialist affiliated with VASG, regularly validates local seafood companies’ pasteurization processes.
VCU MURP design team got helpful feedback from Gloucester residents at its second meeting to determine future land-use for historic Gloucester property.
Following a HACCP plan not only makes products safe, but economically viable. After all, if a product fails to meet regulatory standards, it can’t go to market.
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