BlueNalu

Interested in a career in ocean sustainability and aquaculture? We are excited to announce BlueNalu’s Director of Facilities and Operations, Anna Waters, Ph.D., will be speaking at AltaSea at the Port of Los Angeles: Blue + Green Session 4: Career Pathways in Aquaculture on July 16 at 3:00 pm PDT. Joined by moderator Ann Lee Carpenter of Braid Theory, with panelists Liana Thompson 🤖🐟💙, CEO of Aquaai Corporation, and Patrick Vizzone, Co-founder and CFO of Vertical Oceans, these experts will explore diverse career paths in aquaculture, sharing industry insights and opportunities. This webinar, part of AltaSea’s series on ocean sustainability and innovation, offers a chance to learn from leaders in the field. Don’t miss this opportunity to gain perspectives on shaping a sustainable future for our oceans. Register here: https://lnkd.in/gTpeTmX3

Exciting news! 🌟 Our CEO Lou Cooperhouse will be speaking at Institute of Food Technologists (IFT) Chicago, discussing "Advancing Food System Innovation Through Novel Technologies" in a Featured Session from 12:00 pm - 1:00 pm CT. Join us as Lou explores groundbreaking technologies and the transformative power of collaboration in shaping the future of food. Don't miss out on this pivotal session including Aletta Schnitzler, Ph.D., Chief Scientific Officer at TurtleTree, Ellen Kim, MBA, Marketing Director at Pulmuone Foods USA, Inc. and Panel Moderator Tim Fires, President at Circana Global Foodservice! #IFT2024 https://lnkd.in/gW7XYhaz

Join our founder & CEO, Lou Cooperhouse, as he takes the stage at the The Future of Protein Production at the RAI Amsterdam on October 23-24, 2024. Leveraging his experience forging multiple strategic partnerships at BlueNalu and many over his career in the food industry, Lou Cooperhouse will explore how collaboration fuels success in this industry. He will discuss best practices for building strategic partnerships within the cultivated protein space and delve into open innovation strategies for incorporating external ideas and resources to accelerate cultivated seafood product development.  Don't miss this opportunity to discover how BlueNalu is pioneering sustainable seafood solutions at his session: “Cultivating success: strategic partnerships and open innovation in the future of meat and seafood” on October 23rd from 4:20- 4:40pm. We hope to see you there!💡Register here: https://lnkd.in/eAa7qx9z 

Six years of innovation, laughter, and countless smiles. Here's to many more joyful moments with our BlueNalu family! 🎉💙 

Join BlueNalu June 17th at 2:55pm for the Future Food-Tech Conference Chicago, where industry leaders will converge to discuss the future of food. BlueNalu’s CEO, Lou Cooperhouse, will speak at the Networking Lunch panel titled "Transforming Seafood: Overcoming Global Challenges to Mitigate a Fragile Supply Chain through Tech and Innovation." Lou will be joined by Umami Bioworks’ CEO Mihir Pershad, and panel moderator Deniz Ataman, Deputy Editor of FoodNavigator- USA. This panel will delve into reimagining our understanding of seafood and its crucial contribution to a sustainable and adaptable protein future. Register now at https://lnkd.in/evnBKyg and be at the forefront of the protein diversification movement. #FutureFoodTech

🌊 Happy World Ocean Day from BlueNalu! World Ocean Day celebrates the beauty and importance of our oceans and reaffirms our commitment to their protection and preservation. This year’s theme is “Catalyzing Action for Our Ocean & Climate,” which aligns well with our mission at BlueNalu. Embracing cell-cultivated seafood offers an avenue to alleviate the pressure on dwindling bluefin tuna populations, safeguarding these magnificent creatures and their ocean habitats. In honor of #WorldOceanDay, here are three fun facts about our favorite marine species: 1. Bluefin tuna are champion travelers, known to travel thousands of miles across different oceans. 2. With speeds up to 40 mph, bluefin tuna are among the fastest fish in the sea. 3. Unlike most fish, bluefin tuna are warm-blooded, enabling them to maintain a higher body temperature than their surroundings and thrive in diverse ocean climates. Together, let's continue to work towards a healthier, thriving ocean for generations to come!

Join Lou Cooperhouse in Chicago at Future Food-Tech on June 17th at 2:55 PM for an enlightening discussion on the transformative potential of cell-cultured seafood. Lou will speak on the panel titled ‘Transforming Seafood: Overcoming Global Challenges to Mitigate a Fragile Supply Chain Through Tech and Innovation’. Don't miss out on the opportunity to be part of this event where over 700 pioneering minds in alternative protein, including founders, investors and food brands, come together to explore how advancements in technology and innovation are reshaping the future of food protein. Register now at https://lnkd.in/evnBKyg and be at the forefront of the protein diversification movement.  Join us as we explore how technology and innovation are revolutionizing the way we think about seafood and its role in creating a more sustainable and resilient food supply chain. #FutureFoodTech 

Join the Harvard Business School’s Alumni Association of Southern California for an exclusive evening with Lou Cooperhouse, Founder & CEO of BlueNalu, as he shares insights into revolutionizing the seafood industry through cell-cultured innovation that aims to ensure a sustainable, safe, and consistent seafood supply while addressing critical issues such as microplastics and pollutants. Moderated by Neal Bloom from Interlock Capital, this event explores the future of food, sustainability, and tech investment.  Register for the virtual or in-person event happening Thursday, May 30, 6-8pm PT at Cooley, LLP Offices Santa Monica. Linked here: https://lnkd.in/gwEyEerk

It’s #WorldTunaDay! Celebrated on May 2nd, this holiday was established by the United Nations General Assembly in 2016 to raise awareness about the importance of this apex predator and to promote sustainable fishing practices to ensure the long-term conservation of tuna stocks. Tuna is a vital resource and magnificent species providing an extraordinary component of our global protein supply, food security, and economic livelihoods. However, tuna populations face numerous threats, including overfishing, IUU fishing, habitat destruction, and the effects of climate change, which is why BlueNalu aims to play a critical role in providing a complementary solution to supplement our global demand for bluefin tuna.    Last year, Lou Cooperhouse sat down with fifth generation San Diego fisherman Tommy Gomes to discuss the ever-changing seafood landscape. In each episode of the top-rated show on Outdoor Channel, The Fishmonger, Tommy shows viewers what it’s like trying to navigate the modern US fishing industry while capturing the essence of a once-mighty culture. Further, this year we were pleased to share that BlueNalu has gained membership into the National Fisheries Institute (NFI), the leading trade association in the United States representing the nation’s critically important seafood industry. This membership, as an inaugural member of its Sushi Council, underscores BlueNalu’s commitment to collaboration, food security, and expanding the seafood market with responsible production practices.    BlueNalu is honored to have been embraced by the conventional fishing industry as part of the solution; all solutions are needed to feed a growing planet without continuing to compromise fish stocks for vital species like bluefin tuna. Thank you for being a part of our journey towards a blue future.    Checkout season 3, episode 8 of the Fishmonger on Amazon Prime: https://lnkd.in/gt57KQDD 

Join us next week at #SynBioBeta2024 where BlueNalu’s founder and CEO, Lou Cooperhouse will participate in a main stage panel discussion titled, “From Lab to Table: Navigating the Future of Cellular Agriculture,” set to explore the transformative potential of cellular agriculture and the state of the industry today. Lou is joined by Max Jamilly of Hoxton Farms, Benjamina Bollag of Uncommon, Neta Lavon of Aleph Farms, and Daan Luining of Meatable, and moderated by Elaine Watson of AgFunder—you won’t want to miss this insightful discussion!