Director, Ocean-based Food Initiative
Karly leads the Ocean’s program work on ocean-based food systems — regenerative systems that deliver food from the sea, from wild-caught fisheries and aquaculture, in an environmentally-sound manner.
Karly works to build partnerships to elevate and advocate for the recognition of ocean-based food systems contributions to global food and nutrition security, as well as ocean-based food systems serving as a critical element to enhancing resiliency in the face of climate change and other global disruptions, like the COVID-19 pandemic.
Karly is an author of the Catch Share Design Manual and the EU Discard Manual has been an advisor to the Permanent Mission of the Republic of the Marshall Islands to the United Nations for sustainable development and marine resource policy. She holds a B.A. in Anthropology from Wake Forest University and a Master in Environmental Management (MEM) from the Yale School of Forestry & Environmental Studies. In her free time, Karly enjoys exploring the restaurant and music scene in Austin and checking out the farmer market with her rescue dog, Bali.
Daniel A. Ovando, Robert T. Deacon, Sarah E. Lester, Christopher Costello, Tonya Van Leuvan, Karlynn McIlwain, C. Kent Strauss, Michael Arbuckle, Rod Fujita, Stefan Gelcich, Hirotsugu Uchida, Conservation incentives and collective choices in cooperative fisheries, Marine Policy, Volume 37, January 2013, Pages 132-140, ISSN 0308-597X, http://dx.doi.org/10.1016/j.marpol.2012.03.012.