Bio

Safari Fang is a Ph.D. candidate in the Emmett Interdisciplinary Program in Environment and Resources (E-IPER). She is an interdisciplinary scientist and ocean conservation leader with proven experience and passion for connecting people from diverse backgrounds to facilitate deep, meaningful collaborations aimed at solving environmental challenges. Growing up next to a polluted Yangtze River in China, Safari aspired from an early age to work in environmental conservation, and she connects deeply with communities that live the real consequences of pollution and habitat destruction. Her current research focuses on aquaculture and fisheries, food security, and community-based marine conservation. Through her research and action, Safari is engaging diverse stakeholders in the global seafood system and fostering collaborations among sectors for the sustainable use of ocean resources.

Safari is an alumna of the Blue Pioneers Program, a leadership development program for ocean conservationists from Asia. She sits on the board of directors of Demos Education Hub, an environmental education and community development NGO in Hainan, China. Safari has lived and worked in several countries, including China, the U.S., Iceland, Germany, and France. She speaks fluent Chinese and English and enjoys reading, swimming, kayaking, hiking, whale watching, yoga, meditation, and creative writing.

Professional Affiliations and Activities

  • Board Member, Demos Education Hub (2019 - Present)

Education & Certifications

  • M.S., University of California Santa Cruz, Coastal Science and Policy
  • B.A., Beloit College, Environmental Studies and Biology

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Additional Info

Lab Affiliations

All Publications

  • Aquaculture Industry Composition, Distribution, and Development in China SUSTAINABILITY Ma, Z., Xu, H., Newton, R., Benter, A., Fang, D., Wang, C., Little, D., Zhang, W. 2025; 17 (24)

    View details for DOI 10.3390/su172411331

    View details for Web of Science ID 001647398500001

  • Consumption Patterns and Willingness to Pay for Sustainable Aquatic Food in China. Foods (Basel, Switzerland) Xu, H., Wu, T., Budhathoki, M., Fang, D. S., Zhang, W., Wang, X. 2024; 13 (15)

    Abstract

    China, as the world's largest producer, trader, and consumer of aquatic foods, lacks comprehensive research on consumption patterns and willingness to pay for sustainable aquatic food. This study addressed this gap through an online survey of 3403 participants across Chinese provinces. A majority of consumers (34.7% of the participants) consume aquatic food twice or more per week, mainly from traditional markets (26%). Most prefer fresh or live products (76%), with 42% seeing no difference between farmed and wild options. Consumption is higher among older, affluent, urban, and coastal residents. Crustaceans, especially shrimp, are frequently consumed species, with growing interest in luxury species like salmon and abalone. Taste and quality emerge as the primary factors motivating consumer choices in aquatic food purchases. Food safety is the primary concern, followed by environmental impact. Notably, 92.4% of participants would pay extra for certified products. Factors influencing a higher willingness to pay include higher income, inland residence, price sensitivity, origin consciousness, and concerns about food safety and the environment. The findings highlight that China's aquatic food industry and consumption can become more sustainable by aligning with consumer preferences for high-quality and diverse aquatic food through both production and import, while also addressing concerns related to food safety and environmental impact. This research provides valuable insights into China's rapidly transforming aquatic food market landscape, offering implications for industry innovation and the promotion of sustainable consumption patterns.

    View details for DOI 10.3390/foods13152435

    View details for PubMedID 39123626

    View details for PubMedCentralID PMC11312269

  • A global view of aquaculture policy FOOD POLICY Naylor, R., Fang, S., Fanzo, J. 2023; 116

    View details for DOI 10.1016/j.foodpol.2023.102422

    View details for Web of Science ID 000959476600001

https://orcid.org/0000-0001-6307-0143