As our Seafood Quality Standards Coordinator, Carrie’s work currently focuses on developing and enhancing quality standards for seafood sold at Whole Foods Market. She analyzes critical issues in both ocean fisheries and aquaculture and works with producers to develop solutions that encourage greater sustainability in the seafood marketplace. After getting a Masters degree in Environmental Management from Duke University, where she focused on fisheries management, Carrie worked as an independent consultant for a range of environmental NGOs and for five years as the research and outreach coordinator for the Blue Ocean Institute’s seafood sustainability program. However, her roots in seafood go farther back: her family has been in the seafood business since 1909.