Last week, we dove down into the contentious issue of antibiotic usage in farmed salmon.
From buyers to salmon farmers to cutting-edge researchers, we spoke with experts from around the globe to determine the scope of the problem, and what can be done to tackle it.
Read the series here:
Part I: Do we have a problem, or don't we?
With consumers more aware than ever of what's in their food, the anti-antibiotic trend may be here to stay.
Part II: What Chile can learn from its peers
Norway, Scotland and Canada all make do with little or no antibiotic use.
