Pacific white shrimp raised in Eco Shrimp Garden's indoor aqua farm in New York's Hudson Valley, which owner Jean Claude Frajmund describes as a spa for shrimp. They grow for six months before they're ready for harvest. Allison Aubrey/NPR hide caption

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Rock shrimp from Florida used to be considered too hard-shelled to be worthwhile as commercial seafood. A custom-made machine to crack and split them has made the sweet crustaceans a favorite for Orlando chef Jessica Tantalo, who prepared them as part of Slow Fish 2016 in New Orleans. Eve Troeh for NPR hide caption

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Herring are delicious, with flaky, mild meat and oil that sizzles on their skin when grilled over a flame. Chefs and ocean advocates have been promoting the environmental and health benefits of eating small fish like this. But the case of the San Francisco Bay's herring shows some of the obstacles to spreading that message. Alastair Bland for NPR hide caption

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A fisherman shovels grey sole, a type of flounder, out of the hold of a ship at the Portland Fish Pier in Maine, September 2015. New research finds the ability of fish populations to reproduce and replenish themselves is declining across the globe. The worst news comes from the North Atlantic, where most species are declining. Gregory Rec/Portland Press Herald via Getty Images hide caption

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Chef Michael Cimarusti, of Los Angeles' Providence restaurant, is pioneering the West Coast incarnation of Dock to Dish, a program that hooks up local fishermen directly with chefs. Courtesy of Providence hide caption

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LA's Top Restaurant Charts New Waters In Sustainable Seafood

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A building called Sustainability Base, at NASA's Ames Research Center in Mountain View, Calif., has an energy-efficient design that allows in sunlight. So for most of the year, the interior is illuminated by natural light. Dominic Hart/NASA hide caption

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NASA Uses Lessons From Space To Design An Efficient Building

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A traditional fisherman in La Paz, Mexico, who works with SmartFish brings sustainable seafood to market. SmartFish was one of the competitors in last week's Fish 2.0 competition. Courtesy of Smart Fish hide caption

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Students sort grapes at the University of California, Davis research winery. The winery is experimenting with various methods to conserve water. The hope is that commercial wineries will follow suit. Courtesy of Karen L Block/UC Davis hide caption

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The debate about sustainable diets has focused on meat production, which requires lots of land and water to grow grain to feed livestock. It also contributes to methane emissions. But the Cabinet secretaries with final authority say the 2015 dietary guidelines won't include sustainability goals. David McNew/Getty Images hide caption

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New Dietary Guidelines Will Not Include Sustainability Goal

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A worker at Ford's assembly plant in Wayne, Mich., installs back seats made from soy-based foam in a Ford C-Max. Jason Margolis/NPR hide caption

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Soy Seats In New Cars: Are Companies Doing Enough For Environment?

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A government-appointed panel concluded in a recent report that Americans should eat less red meat and processed meat. A more plant-focused diet is better for health and the environment, it found. Andrew Burton/Getty Images hide caption

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A school of vermilion rockfish. After being depleted decades ago by overfishing, rockfish — a genus of more than 100 tasty species — have made a remarkable comeback. Donna Schroeder/From 'Probably More Than You Want to Know About the Fishes of the Pacific Coast'/Courtesy Milton Love hide caption

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Fish on ice in Palau Misa Island, Indonesia. Thanks to satellite data, John Amos of SkyTruth can track fishing activity near the Pacific island nation from his office in West Virginia. Randy Olson/National Geographic/Getty Images hide caption

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Gotcha: Satellites Help Strip Seafood Pirates Of Their Booty

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