A new study published in the Proceedings of the National Academy of Science shows that warming waters are responsible for increases in a bacteria called Vibrio, the bacteria behind that advice that you shouldn't eat oysters in a month that doesn't end with "r". While it is relatively unknown in the United States, Vibrio has plagued coastal European cities. National Geographic claims that this trend is a "double danger": not only can Vibrio be fatally dangerous, but its increase is signaling that food sources are moving.

A once-bleached coral reef in the Pacific Ocean is showing new signs of life, according to a team of researchers from Massachusetts. Having suffered from massive bleaching a little over a decade ago, Coral Castles appeared to be largely revived in 2015. Scientists were worried, though, that the reef would once more succumb to bleaching in 2016, the hottest year on record. The researchers were ecstatic to find that this was not the case in Coral Castles and are currently looking into how this coral reef has come back to life. 

New Wave Foods hopes to take on all of these problems in one fell swoop. The San Francisco-based startup has developed an insanely realistic faux shrimp made in a lab from algae and plants, and it tastes so much like the real thing co-founder and CEO Dominique Barnes says that people can’t tell it apart from actual shrimp. Their shrimp has proven to be a hit, and it has been served in Google’s cafeteria and several pop-ups and events in San Francisco. Now the company is working toward a mass-market release. We spoke with Barnes to learn about how one goes about developing fake shrimp and New Wave’s efforts to help save the oceans one fake shrimp at a time. 

AMERICANS LOVE THEM some shrimp. Annually, they eat over a billion pounds of the little guys, making shrimp the nation's most popular seafood. But the journey from seven seas to cocktail sauce isn't always the friendliest for the environment -- or for the laborers who shell your seafood. So biotech New Wave Foods is trying to create a sustainable replacement for shrimp...by building really, really convincing crustaceans out of red algae.

Pull over, shrimp: It’s algae’s turn in the breading lane. A new shrimp substitute, made of red algae, offers a delicious alternative for foodies concerned about the ethical implications of buying the real stuff.

For the next two minutes, forget about companion robots, connected devices and all the apps out there that help you hail a taxi or track your fitness. Turn your attention to biotech and the future of what we eat. 

Where to start? The oceans. If you combine the issues of overfishing, bycatch, water pollution, child labor and other by products of our passion for seafood, the seafood industry is ready for some disruption. 

Google’s not exactly known as a company that likes to be left behind when it comes to either technology or planet-changing initiatives aimed at improving life for people around the world.

In that vein, the search giant is entertaining a bold step: considering replacing the shrimped served in its famously high-end cafeteria with a type of specially-engineered red algae designed to look and, crucially, taste the same as regular shrimp - but without any of the environmental downside that accompany it. 

San Leandro-based New Wave Foods has set out to replace the wildly unsustainable shrimp industry with plant-based imitation shrimp. 

Pound for pound, shrimp has a carbon footprint 10 times that of beef, and for every pound of shrimp fished out of the ocean, 10 to 15 pounds of other sea animals are caught and wasted. Farmed shrimp also has a huge environmental toll.

Lately we've read about companies like Impossible Foods, creator of the lab-born, plant-based burger that chef David Chang shockingly cited as juicy and delicious. Unlike the brands of yester-year that developed bland veggie burgers to feed the bellies of the already-converted animal activist, faux-beef startups aim to please the hardcore meat lover with umami flavors and textures that mimic the real thing.

But what about seafood? Where are we at in the journey of addressing the slavery and corruption in shrimp, the most popular seafood in America?

New culinary innovations may soon be bringing shrimp to the kosher kitchen - or at least, the next best thing. 

US company New Wave Foods has developed a vegetarian alternative to the strictly non-kosher dish, made primarily of red algae and a plant-based protein powder. 

Worldwide demand for shrimp is causing harm to the environment as well as endangering those working to farm it. In response to this, a Silicon Valley start-up company has developed a way of making the seafood artificially. New Wave Foods say that their synthetic prawns - made using plant proteins and algae - will provide a sustainable alternative to the real thing. Their CEO Dominique Barnes spoke to Dan Damon.