Fisheries and farms across the globe support the livelihoods of 59.6 million people who rely on fishing and fishing related activities for income, and about 3.2 billion people who depend on fish as an important part of their diet. But illegal fishing is threatening the food supply of coastal communities as fish populations decline due to overfishing in areas fishers are not permitted to access. Fortunately, in Peru—one of the world’s leading producers of mahi mahi and squid—the government is taking action to clamp down on illegal fishing.
Every seafood journey is different, but they’ve got at least one thing in common: they all go through a lot to get to your plate.
According to the Food and Agriculture Organization (FAO) of the United Nations, nearly 90% of the world’s fisheries are harvested right up to or beyond their ecological limits. This means that at best, fisheries are unable to sustainably produce more seafood or, at worst, are on the verge of collapse. As populations and appetites for nutritious protein like seafood grow, we have precious few resources to spare.
By: Chef Lucas Glanville, Guest Contributor
Billions of people around the world rely on seafood for nutrition and livelihoods, but we are taking more from the oceans than can be replaced. This has serious impacts. As the global population and the demand for seafood grows, it will only become more difficult for communities around the world to have access to seafood.
What we put on our plate matters – tremendously. That’s why, as a chef, I have a responsibility to help shift fishing and farming practices and avoid the depletion of this important resource.
For consumers in Brazil, finding and buying local, sustainable seafood is no easy task.
As it stands, farmed tilapia is the only option for domestic, eco-certified seafood. There are no other domestic, eco-certified farms and fisheries in the country.
With so few local, certified products on the market, it is no surprise that Brazilian consumers are not as aware of seafood sustainability issues than those in other regions, such as the United States and Europe. But with a population approaching 210 million, Brazil is an increasingly critical market for sustainable seafood. That is why World Wildlife Fund (WWF) is working with foodservice giant Sodexo in Brazil to help the catering distributor’s buyers choose more sustainable options.
Shrimp is the most widely consumed seafood in the U.S. Yet for American consumers, responsibly produced shrimp is difficult to find.
That’s why news from India is noteworthy: One of India’s largest producers of farmed shrimp and a top exporter to the U.S., Falcon Marine has announced that, by 2020, all of its shrimp will be certified by the Aquaculture Stewardship Council (ASC). India accounted for about 32% of America’s farmed shrimp imports in 2017, making it the number one source of farmed shrimp in the U.S.
As you may have noticed we recently made improvements the seafoodsustainability.org website. The redesigned site improves navigation helping visitors keep up to date on important issues in the industry.
Another important addition is the SUPPORT A FIP button. It can be found next to the search bar and allows industry members to sign up to support a FIP.
By: Elizabeth Herendeen, Guest Contributor
Bristol Bay, Alaska produces 44% of the world’s sockeye salmon supply. It supports more than 14,000 fishing jobs, centuries-old indigenous communities, and hundreds of species of diverse wildlife, from bald eagles to brown bears to beluga whales.
It’s also a model fishery, managed sustainably by fishermen who understand that it’s in their long-term economic, social, and environmental interests to protect this valuable resource. Unfortunately, looming clouds on the horizon signal rough seas ahead for Bristol Bay’s salmon fishery.
Shrimp dominates aquaculture, both in terms of volume and risk. Farming shrimp around the world provides nutrition and livelihoods for millions of people, yet it’s also associated with environmental and social harm, from water pollution to forced labor.
Shrimp aquaculture leaders in Ecuador have taken an important step forward, however, with the creation of the Sustainable Shrimp Partnership. Together, they have committed to achieving and promoting more sustainable and responsible shrimp farming.
We humans aren’t the only animals that think lobster are a tasty treat. Dolphins, sharks, and sea turtles do, too. These spiny crustaceans are a critical link in the food chain that keep our oceans healthy.
And that’s why the work of Mia Isaacs is so important. As president of the Bahamas Marine Exporters Association and managing director of Heritage Seafood, a leading lobster processor, Mia is working with her fellow exporters, fishermen, the Bahamian government, and international NGOs like World Wildlife Fund and The Nature Conservancy to ensure lobsters are fished sustainably.
For large brands that want to offer more sustainable seafood to their customers, there are two choices: (1) Buy fish from sources that are certified as sustainable, or (2) Improve fisheries and move them towards certification.
The first option delivers sustainable products immediately and rewards suppliers that already prioritize environmental performance. The second option is more challenging, but it also increases the number of sustainable fisheries overall—a benefit for the entire seafood industry and its customers, not to mention the oceans and the diverse life it supports.
In 2013, World Wildlife Fund (WWF) and Bumble Bee began collaborating on a project that takes both approaches to sustainable sourcing
- On Path to Sustainability, Kroger Renews Seafood Sustainability Commitments
- Learning FIP Management is Just a Click Away with This Tool
- The Seafood Industry Needs a Net-Zero Commitment: No More Endangered Species Caught, Ever
- Certification Yields Greater Resilience for The Bahamas Lobster
- Mars Petcare Renews Commitment, Sets Marker for Sustainable Seafood Sourcing
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