Newsroom

Headline

1.31.2017

Los Angeles Business Journal: L.A. Restaurants Could Be the Victims of Fish Fraud

Paul Barber, professor of ecology and evolutionary biology at the university, said the problem could lie with suppliers, as both restaurants and grocery stores were found to be selling mislabeled fish.


Headline

1.31.2017

Food and Wine: Half your sushi may not be what you think it is

In an email UCLA Professor Paul Barber said they hit a broad cross section of L.A. restaurants that “ran the gamut from some very high end establishments (both large and small) as well as low and middle of the road places.”   


Headline

1.18.2017

TIME: Sushi in L.A. is mislabeled nearly half of the time, study says

Some of the mislabeling may be accidental but much of it was likely done intentionally to save money by providing customers with a cheaper type of fish than they thought they were buying, says study author and UCLA Professor Paul Barber. (Also: LAist, The Huffington Post)


Headline

1.18.2017

KABC-AM: Mislabeling of fish in L.A.’s sushi restaurants

“It really depends on what you order,” said UCLA’s Paul Barber. “With certain things like salmon and tuna, there’s a very high likelihood that when you order that, it is what you receive. 






Headline

8.2.2016

Science Daily: Do eco-friendly wines taste better?

Raise a glass to organic grapes: Study finds eco-certified wine rated higher by wine publications