Read more at: Making more of molluscs
Making more of molluscs
23 June 2023
A paper co-authored by Jacob Gawel, Prof David Aldridge and Dr David Willer of the Department of Zoology, proposes ways in which sustainable meat from bivalve molluscs (otherwise known as mussels, clams and oysters) could become part of our everyday diets. Bivalve aquaculture has a lower environmental footprint than most...