In Westfield, New York, perch, bass, catfish and trout are growing fat on the byproducts of an adjacent brewery and distillery. The fish, still young but intended to be harvested and eaten next year, are the first fruits of an innovative project aimed at turning waste into food while addressing a suite of problems associated with more conventional means of catching and farming seafood. "They have a nice lab-scale proof of concept, but can they scale it up and make it commercially viable?" asks Kevin Fitzsimmons, a professor of environmental science at the UA.
New, dynamic food system strategies are necessary in the 21st century to help reduce hunger, ensure agricultural stability and livelihoods, and prevent environmental degradation. As a land-grant university, the UA has spent years equipping students, local Arizonans, and partners around the world with agricultural and resource management tools and the insights into food security that will help solve the food challenges of the future.