Publications
John Bostock
Wild fish are a precious resource – here’s how ...

This new article in The Conversation considers the issues around wild fishery utilisation for aquaculture feeds

Wild fish are a precious resource – here’s how aquaculture can bolster food security
Events
John Bostock
The SmartAqua4FuturE (SAFE) Project Showcased ...

Stirling staff joined other SAFE Project partners to present research results at Aquaculture Europe 2026 in Ljubljana

The SmartAqua4FuturE (SAFE) Project Showcased at Aquaculture Europe 2026
People, Societal impacts
John Bostock
Early Career Impact Award for Simão Zacarias

Postdoctoral Research Fellow, Simão Zacarias, has received the Inaugural “Early Career Impact Award” at the 10th Animal Welfare Research Network Annual meeting in the UK

Early Career Impact Award for Simão Zacarias
Events, Projects
John Bostock
Successful Summer School on circular ...

Under the EU and UKRI funded SAFE project, Susaquastirling.net members led on the organisation of a three-session online Summer School to share research findings.

Successful Summer School on circular bio-economy solutions for sustainable aquaculture
Events
John Bostock
Awards Win for Blue Food Performance

Blue Food Performance win “Best New Start UP” at Aquaculture Awards 2026

Awards Win for Blue Food Performance
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Study sheds new light on Bangladeshi prawn and shrimp industry

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Study sheds new light on Bangladeshi prawn and shrimp industry

A new, large-scale study into prawn and shrimp production in southwest Bangladesh has found that the industry is crucial to public health and prosperity, whilst being climate-resilient, contrary to its reputation.

Global Business-to-Business Seafood Trade and Circular Economy Strategies - Insights from the GAIN project

Global Business-to-Business Seafood Trade and Circular Economy Strategies - Insights from the GAIN project

Wesley Malcorps shares research from the GAIN project on how seafood is advertised at international seafood shows to get a better understanding of signalling of perceptions and values around seafood products; and also on further analysis of processing by-product utilisation potential.