Seafood Co-Lab

Community-Supported Solutions in the Seafood Industry

The 2018 Seafood Co-Lab competition Call for Proposals is now closed.

Guidelines

NOTE: The 2018 Call for Proposals is now closed. 

The Goal of the Seafood Co-Lab is to support new, cross-sector collaborations that generate innovative solutions to ongoing or emerging challenges in sustainable seafood. The Co-Lab does this by engaging the expertise and experience of the broader sustainable seafood community to problem-solve collaboratively with the Co-Lab winners.

The program supports collaborations in the following ways: 1. Attendance at the Seafood Summit, 2. Monetary Award, 3. Engagement of experts in sustainable seafood and beyond, 4. Crowd-source support for solutions 

Applicants should be able to demonstrate the engagement of civil society and industry partners in the collaboration — preference will be given to collaborations operating under an MoU. 

Timeline

Submissions were accepted from December 15, 2017 to January 25, 2018.

Entry form

Want a preview of the questions? Click here >>

We strongly encourage you to prepare your submissions justification text offline and paste the answers into the form. (You can download a Word document here with questions and guidance for answering). Incomplete submissions will not be considered.

Even the best project idea cannot be considered without a team leader and his or her contact information, so it is essential to enter this information completely.

The Seafood Co-Lab is a collaborative effort between SeaWeb and the Conservation Alliance for Seafood Solutions.

SeaWeb serves the sustainable seafood community by nourishing a coordinated infrastructure of people and knowledge to guide, inspire and reward the seafood industry’s uptake of sustainable practices.

The Conservation Alliance for Seafood Solutions connects leading conservation groups from North America, South America, Europe, and Japan that work with businesses throughout the supply chain from fishermen and fish farmers to retailers and restaurants.

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