Producing local sea urchins, a species not previously considered a viable seafood option, would provide economic and social sustainability, and help to restore the ocean’s vibrant ecosystem. These “weird and wonderful creatures” showcase a tolerance of ocean environment stressors, like ocean acidification and marine plastic pollution, that pose a threat to marine life and ecosystems … and they are delicious. Coleen Suckling, URI faculty, is the lead investigator in a two-year collaborative study to understand the implications on ocean and human health and build sustainable ocean-driven economies.
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