Oceans Week at Duke University, held March 24-28, celebrated Duke’s leadership in ocean sustainability and explored how institutions like Duke can source local, regional and sustainable seafood to reduce carbon footprints and support coastal communities.

Seaze speaks with Stephanie J. Rousso, managing director of Oceans@Duke and PhD candidate, about her innovative project Pesca Blue. The conversation explores Rousso's current work in sustainable fishing practices, certification processes, and community engagement, as well as the challenges of bycatch reporting, the importance of empowering local fishing communities, and the need for a sustainable seafood market in Mexico. Rousso shares her vision for the future of Pesca Blue and the collaborative efforts at Duke University to promote ocean conservation.