Aleah Wong

Aleah is grateful to be a Research Assistant with the Stanford Center for Ocean Solutions, contributing to blue foods research with the goal of centering sustainable aquatic foods in climate discussions and solutions. She is helping to conduct a literature review of climate mitigation and adaptation pathways for blue foods, and developing a framework for guidelines on blue foods inclusion in nations’ efforts to reduce emissions and adapt to climate change under the Paris Agreement (Nationally Determined Contributions). 

Aleah received an interdisciplinary B.A. in Biology and Environmental Studies from Macalester College, which initially sparked her interest in social-ecological systems, solutions-focused research, and cross-disciplinary collaboration. Aleah is currently a Master’s (soon to be PhD) student at the University of British Columbia’s Institute for the Oceans and Fisheries, where she uses a trait-based approach and stakeholder surveys/interviews to study aquaculture at the nexus of food, climate, and biodiversity. Broadly, she is exploring the potential of aquatic species to contribute to food, climate and biodiversity goals and examining their social-ecological synergies and trade-offs to help inform sustainable and equitable pathways for aquaculture.