Bootstrapping Seafood

Process innovation in an age of resource depletion.

We view sustainability as quality achieved through stewardship of our planet. When seafood quality can be measured against the prism of ESG compliance and certification standards, it not only drives accountability in facility operations but also delivers a food source that is healthier, more efficient and resilient to disruption in the future. In that sense, small changes or a strategic shift in priorities often lead to greater savings down the road — and indoor aquaculture raises these prospects for stakeholders across the spectrum.

Forging a New Benchmark

Our life-long relationship with seafood is about to change.

For Consumers

Purchasing behaviours and quality expectations have already led to an evolution.

Our Employees

Innovation across the industry opens the door to a highly-skilled workforce.

Indoor Farms

Decades of pollution and procedures have forced a rethink on operations.

Consumers around the world are now engaged and tethered by devices. Collectively, they expect products to have an intrinsic level of usefulness and overall quality while demanding that they contribute to improving the fortunes of those involved with or affected by their production. At King Prawn, we've directly incorporated these objectives into our consumption of resources and how we can contribute to the protection of vulnerable ecosystems through water technologies, waste management, low carbon footprint and nutrient recycling.

And yet, there is so much more that we've built into our modular vision. Sustainability efforts not only improve seafood quality for consumers and working conditions for employees, but also deliver cost savings, revenue growth and other benefits that lift enterprise value. Core factors that we've addressed are the well-being of customers who want traceable seafood alternatives, responsible environmental stewardship while ensuring that our supply chain and facilities are resource renewable.

The question isn't whether seafood sustainability is profitable — it has to be. At King Prawn, we believe it's inevitable. Decades of poorly regulated aquaculture operations, commercial overfishing and huge spikes in plastic production have already caused environmental problems that seem insurmountable. Increasing regulatory pressures, food scarcity, consumer preferences and resource depletion are rapidly evolving issues for an industry in need of transformation and new protections.

Our relationship with seafood is about to be redrawn from farms to our plate.