A graduate of the University of Southern California, John Blazevich is an accomplished entrepreneur and frozen food visionary who has led several businesses in the food industry, including Viva! Food Group and Contessa Premium Foods. In addition to his work in the food industry, John Blazevich is also passionate about marine life and has contributed to the revitalization efforts of Kemp's ridley sea turtles in Mexico.
Kemp's ridley sea turtles typically reach lengths of 2.3 to 2.7 feet and weigh around 75 to 100 pounds. They have distinct features such as a dark gray to gray-green upper shell, a cream to tan lower shell, and flipper-shaped appendages. Their dark, spotted heads and flippers stand out prominently against their pale bodies.
The Endangered Species Act named the Kemp's ridley sea turtle an endangered species with a risk of extinction in the near future. In the mid-20th century, Kemp's ridley sea turtle populations rapidly declined from a state of proliferation in the Gulf of Mexico.
Kemp's ridley nesting population experienced a significant decline from the late 1940s to the mid-1980s. By 1985, the number of nests had hit a record low of 702, indicating less than 250 nesting females. Conservation efforts led to a slow recovery in the 1990s.
As of the time of writing, rising sea levels due to climate change pose the risk of sea turtle nest flooding and consequent decimation of the species population due to detrimental effects on eggs and hatchlings. Sustainable environmental practices and sea turtle injury mitigation protocols can assist sea turtle conservatory efforts. Clearing and recycling of marine debris can help mitigate risk of sea turtle injury, according to the National Oceanic and Atmospheric Administration (NOAA).
