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Closed-Loop, Organic Shrimp Farm Could Create Sea Change for Domestic Shrimp Industry

San Diego company Net Zero Aqualife says it has beat its crowdfunding deadline and now has the funds to begin production of high-quality organic shrimp at low cost. The farm is expected to produce 100 percent organic, non-GMO, self-sustained shrimp, without emitting any waste or pollution, or consuming any water or energy, through a closed-loop system.

The company hopes to provide a sustainable method of producing the popular shellfish domestically; currently, the US imports a whopping 91 percent of its shrimp.

According to the company’s website, the closed-loop system hopes to improve quality and reduce the contamination associated with traditional shrimp farming through combined organic seafood production with water treatment systems, biomass solutions and solar farms solutions. The farm’s “carbon neutral/negative” cluster model is self-sustaining from an energy and water consumption perspective, and all bio-organic waste will be recycled for energy production.

Crowdfunder Insider reported that the project has collected US$5 million of its US$5.15 million goal since beginning fundraising in August 2014.

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According to Net Zero Aqualife’s crowdfunding campaign: “Most shrimp are imported from outdoor aquaculture 'farming' programs in Asia and Latin America, and more than 99 percent of U.S. shrimp are susceptible to disease, contamination, pollution, pharmaceutical substances.”

Typical shrimp farming and marine harvesting approaches degrade the fragile coastal environment in which they operate, increasing the need for organic, reliable and sustainable seafood. It’s expected that by 2030, farmed fish will supply over 60 percent of the fish we eat.

Net Zero Aqualife says its seafood is 100 percent compliant with Whole Foods’ seafood requirement specifications; and in October, the company was voted “Best Choice” by Monterey Bay Aquarium’s Seafood Watch program.

The demand for organic, sustainable seafood is increasing as standards rise across all sectors — with retailers, restaurants and hotel chains making aggressive commitments to ensure their seafood comes from stable, responsible sources.


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