Sustainable seafood

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Sustainable seafood is seafood that is caught or farmed in ways that consider the long-term vitality of harvested species and the well-being of the oceans, as well as the livelihoods of fisheries-dependent communities. It was first promoted through the sustainable seafood movement which began in the 1990s. This operation highlights overfishing and environmentally destructive fishing methods. Through a number of initiatives, the movement has increased awareness and raised concerns over the way our seafood is obtained.

Contents

Sustainable seafood is from either fished or farmed sources that can maintain or increase production in the future without jeopardizing the ecosystems from which it was acquired. The sustainable seafood movement has gained momentum as more people become aware of both overfishing and environmentally destructive fishing methods. Fish farming can also have negative environmental effects, such as the destruction of natural wetlands and marine pollution. [1]

Importance

Global total wild fish capture and aquaculture production in million tonnes, as reported by the FAO Global total fish harvest.svg
Global total wild fish capture and aquaculture production in million tonnes, as reported by the FAO

Marine environments are currently under immense pressure. Their problems primarily arise through anthropogenic causes, such as overfishing and environmental destruction. However, research suggests that fisheries are able to recover or stabilize their populations when responsible management and regulations are in place. [2] Unfortunately, most seafood is obtained through "irresponsible fishing practices that continue to modify some marine ecosystem." [2] This has resulted in record depleted stocks. [2] For example, "85 percent of the world’s fisheries are fished at or beyond their maximum sustainable limit." [2] Considering the rising global population and the pressure that it has, and will continue to exert on the Earth's resources, a more sustainable method of fishing is necessary if humans wish to utilize its natural abundance.

Sustainable Seafood Movement

The Sustainable Seafood Movement is an initiative born through the realization that the marine ecosystems of the world were being overexploited and destroyed. [3] It began in the 1990s and was driven by social marketing through Ecolabel and awareness campaigns. [4] Through social marketing, the collaboration between environmental non-governmental organizations (NGOs) and industry allowed for the consumer to make informed choices, potentially contributing to the conservation of marine biodiversity. [3]

Ecolabeling

Ecolabeling programs evaluate the production process with environmental standards set by an independent third party. Should the process fulfill the specific requirements, the producer or marketer may purchase a license to use an ecolabel in its marketing. This label allows the consumer to know that the product was produced sustainably. [4] Labeling is not only an effective regulatory tool in encouraging consumers to make environmentally friendly choices, [5] but it also provides a financial benefit to producers. In 1996 the Marine Stewardship Council (MSC) implemented the first certification program [3] Since then, they have not only made a distinct effort to maintain the health of ecosystems, but they have also contributed to more financial success for producers. For instance, once the American Albacore Fishing Association had its tuna certified to the MSC standard, they were able to obtain premium prices for their product. [6] For the small fishing community in Bonita, California, certification allowed them to sell direct, as opposed to depending on the instability on the dock. [6] They were able to make a profit of $2,260 rather than $1,700 per tonne. [6] More companies and organizations are choosing to use environmentally sustainable production, such as ecolabeling, to gain a greater market share and higher profits. [3]

Awareness Campaigns

Awareness campaigns focus on educating the public and encouraging them to purchase products that consider the vitality of marine species. [4] They do so through boycotts of certain species and products as well as through seafood guides. Seafood guides highlight which species are acceptable to consume and which are not based on their environmental impact. [4] Guides are typically constructed into three categories, some using the analogy of a traffic light's colours: red, yellow, and green. [4] These rankings are based on how the fish responds to fishing pressure, abundance, gear impact, bycatch, and management. Red represents items to avoid, yellow is a good alternative, and green is the best choice. [4] Several organizations, including the Monterey Bay Aquarium, have developed their own guides or wallet cards to be distributed to the public. [3]

In September 2016, a partnership of Google and Oceana and Skytruth introduced Global Fishing Watch, a website designed to assist citizens of the globe in monitoring fishing activities. [7] [8] [9]

Sustainable Seafood in Africa

In 2004, the South African Sustainable Seafood Initiative (SASSI) was established as an initiative of the World Wide Fund for Nature (WWF). The main goal was to inform the supply chain about sustainable seafood. [10] In 2018, the four-year project Fish for Good started to guide fisheries in South Africa towards more sustainable fishing practices. [11] In Western Cape, subsidies use to be unfavorable for small-scale fishers internationally, while benefiting large-scale fishers, who are responsible for illegal and overfishing problems. The government has to look at how to help small-scale and commercial fisheries to avoid overfishing and illegal activities on our seas. [12]

Methods

Spearfishing

Spearfishing is an ancient method of fishing that involves using a spear to catch fish underwater. Unlike some modern fishing techniques that can be harmful to marine ecosystems, spearfishing can be practiced in a sustainable manner when done responsibly. The Tagbanua people use spearfishing along with seasonal fishing to ensure their fisheries are sustainable. [13]

Turtle Exclusion Devices

Sustainable fishing methods are focused on minimizing environmental effects, because of this gear modifications can be made, such as Turtle Exclusion Devices. In catfish surveys in Missouri, USA, turtle bycatch has shown to be a large issue. With modifications to the devices used to capture catfish, there was an 84% decrease in turtle bycatch, with no decrease in catfish capture rates. [14]

Seasonal Fishing Practices

Seasonal fishing can play a crucial role in promoting the sustainability of fisheries by allowing fish populations to reproduce and replenish. By implementing seasonal fishing restrictions, fisheries management can ensure that fishing activities are carried out when fish are most abundant and actively spawning, thus reducing the risk of overfishing. Additionally, seasonal fishing can help protect vulnerable life stages of fish and avoid harming spawning habitats. Seasonal fishing practices can contribute to the long-term health of fisheries and support ecosystem resilience. [15]

Marine Protected Areas (MPAs)

Marine Protected Areas (MPAs) are areas where fishing is prohibited and offer a chance to enhance biodiversity conservation. Over the past 20 years, the world has increased the global MPA area from about 5 million square kilometers to about 28 million square kilometers. Out of all sustainable fishing practices, MPA’s have the most potential for positive ecological effects, showing significant increases in fish biomass. [16]

Seafood Guide

The Seafood Guide below, made by SeaChoice, highlights which species are best to eat, and which should be avoided based on their management, abundance, and whether they have been caught or farmed in environmentally sustainable ways. [17] It allows consumers to be informed of their choices and vote with their wallets.

FishBest ChoiceSome ConcernsAvoid
Arctic Char Farmed
Barramundi Farmed, Closed System (US), Australis Net Pens (Vietnam)Farmed, Closed System (Australia)Farmed, Open System (Most)
Basa/Pangasius (Vietnam/Cambodia)
Catfish Farmed (US)
Chilean Seabass Chile, Heard and McDonald Islands, Falkland Islands, Macquarie IslandSouth Georgia, Kerguelen Islands, Ross SeaCrozet Islands, Prince Edward and Marion Islands
Clams/Mussels Farmed (All)WildArctic Surf (Canada)
Cod Pacific Longline (Alaska)Pacific Bottom Trawl (US/BC)Atlantic (Canada), Pacific (Russia/Japan)
Crab Dungeness (BC/Washington), Stone (Florida/US Atlantic)King (US), Snow (US/Canada), Jonah (US/Canada), Atlantic Blue (US)King (Russia)
Flounder/Sole (Pacific)(Atlantic)
Haddock Handline (US Atlantic)Bottom Longline (Canada), Bottom Trawl (US/Canada/Iceland)
Halibut (Alaska)(BC)(Atlantic)
Lingcod (Canada/US)
Lobster Spiny (US/Baja Mexico)American (Canada/US), Spiny (Bahamas)Spiny (Brazil)
Mackerel King (US), Spanish (US), Atlantic (Canada)Atlantic Mid-Water Trawl (US)
Mahi Mahi Troll/Pole (US Atlantic)Longline and other (US)Longline (Imported)
Oysters FarmedWild (Canada/US)
Pollock Atlantic, Pacific (Alaska)
Rockfish/Pacific SnapperBlack rockfish (CA/OR/WA. US)Hook-and-line, jig (Pacific)Bottom Trawl (Pacific)
Sablefish (Alaska/Canada)(US West Coast)
Salmon Wild (Alaska), Coho Land Farmed (US)Wild (BC, Washington, Oregon)Atlantic Open net pen Farmed (All Regions)
Sardines Pacific (Canada/US)Atlantic (Mediterranean)
Scallops Farmed Off BottomFarmed Dredge, Wild (US/Canada Atlantic)
Shark/skate Dogfish, spiny (Canada, Pacific)(All)
Shrimp/Prawns Pink (Oregon), Spot (BC), Farmed Closed System (US), Northern (Canada Atlantic-trap)All Other (Canada/US)All Other Farmed
Squid Longfin (US)(All Other)
Swordfish Harpoon (Canada/Hawaii)Longline (US)(International), Longline (Canada)
Tilapia Farmed (US)Farmed (South America)Farmed (Asia)
Trout, Rainbow Farmed (US), Land Based Farmed (Canada)Farmed Open Net (Canada)
Tuna, Albacore (Canada/US Pacific)Longline (Hawaii)Longline (International)
Tuna, Bigeye (Ahi)Pole/Troll (US Atlantic)Pole/Troll (International), Longline (US Atlantic)Longline (International/Hawaii)
Tuna, Bluefin (All)
Tuna, CannedAlbacore Chunk White (Canada/US Pacific)Albacore Chunk White Pole/Troll (International)Chunk light/white (All exc. Pole/Troll)
Tuna, Skipjack Pole/Troll (Atlantic)Longline (US Atlantic/Hawaii)Purse Seine/Longline (International)
Tuna, Yellowfin (Ahi)Pole/Troll (US)Pole/Troll (International), Longline (US Atlantic/Hawaii)Purse Seine/Longline (International)

Fishing Methods

Chilean purse seine Chilean purse seine.jpg
Chilean purse seine

There are a wide variety of fishing methods used. Each has its own environment impact that varies on intensity. The table below highlights a fishing method along with its environmental repercussions. [18]

MethodEquipment usesType of fishEnvironmental Impact
Pole/troll Fishing rod/pole and bait Open ocean swimmers to bottom dwellers Low environmental impact. Reduced chance of bycatch
Purse seining A large net is used to surround fish. The bottom of the net is pulled close to push the fish to the middle Schooling fish Higher chance of bycatch
Gillnetting Uses a system of nets with floats and weights. The nets are anchored to the sea floor and allowed to float at the surface Sardines, salmon, cod Animals cannot see the net therefore, they swim into it and are tangled. Huge risk of bycatch.
Longline fishing Fishing line cast out from the boat. Can range from one mile to 50 miles. Pelagic fish Higher risk of bycatch. Fisherman use weights to sink their lines, which reduce the risk of bycatch.
Traps and pots Wire or wooden cages attached to the sea floor; fishing weirs Lobsters, crab, shrimp The traps keep the fish alive. Lower chance of bycatch.
Trolling Line towed behind the boat Salmon, mahi-mahi, tuna Release bycatch
Harpooning Harpoon Large pelagic fish Fisherman have to visualize prey. No chance of bycatch.
Trawls and dredges Use huge nets that can either drag on the bottom of the sea floor or in the middle of the surface or the floor. Pollock, cod, flounder, shrimp Large number of bycatch. Can damage the sea floor.

National Oceanic and Atmospheric Administration (NOAA)

The National Oceanic and Atmospheric Administration (NOAA) is a national government agency that has authority over conservation, marine fisheries, and management. [19] The NOAA has created FishWatch to help guide concerned consumers to sustainable seafood choices. [19] The fisheries in the United States are overseen by the Ten National Standards of the Magnuson–Stevens Fishery Conservation and Management Act. [19] Therefore, the National Standards are protecting the fish population and eliminating overfishing. Along with the Magnuson-Stevens Act, U.S. fisheries are also regulated under the Endangered Species Act and Marine Mammal Act. [20]

The NOAA fisheries service has started using aquaculture to produce sustainable seafood. Aquaculture is fish or shellfish farming. [21] The aquaculture fisheries hatch and raise the fish until market size. [21] By using aquaculture the wild fish will be able to repopulate without the threat of overfishing. The aquaculture fish have a variety of uses including: food, nutritional, and pharmaceutical. [21] Two types of aquaculture exist. Marine aquaculture farms the fish species that live in the ocean and fresh water aquaculture is the fish species that live in freshwater. [21] NOAA is focusing on an alternative seafood source to help repopulate and save the ocean's ecosystems.

Sustainable Seafood Organisations

Aquaculture Stewardship Council

The Aquaculture Stewardship Council (ASC) is an independent non-profit organisation and labelling organization that establishes protocol on farmed seafood while ensuring sustainable aquaculture. The ASC provides producers with a certification of environmental sustainability and social responsibility. The Aquaculture Stewardship Council was founded in 2009 by the World Wide Fund for Nature (WWF) and the Dutch Sustainable Trade Initiative (IDH). [22] [23]

Marine Stewardship Council (MSC)

The Marine Stewardship Council is a global non-profit organization looking to conserve the oceans. Their mission is to use a combination of certified fisheries and ecolabeling to make people aware of how important it is to preserve our oceans. [24] The MSC works with fisheries, scientists, seafood companies, conservation groups and the public to encourage environmentally friendly seafood choices. The two main ways the MSC regulates sustainable seafood is by setting standards for certified fisheries and ecolabeling.

The certified fisheries are judged on the three standards the MSC provides. The MSC, however, does not certify the fisheries. They are certified by a third party system to remove any bias. [25] The standards were created to decrease overfishing and maintain healthy ecosystems. The three standards are:

  • The fishery may not overexploit any of its resources. [25]
  • Each fishery is judged on the amount of environmental impact they contribute to the ocean. The fishery may not use any form of fishing that destroys the structure, productivity, function, or diversity of the ecosystem. [25]
  • Not only does the fishery have to follow the two other MSC standards, but they also have to follow all local, national, and international laws. [25]
The MSC ecolabel Marine Stewardship Council Ecolabel.jpg
The MSC ecolabel

Once a fishery has been reviewed and certified, their certification lasts for five years. In that five years, the fishery will be inspected and held to the environmental standards of the MSC. After the five years have passed, the fishery will have to go through the approval process again. [25]

The second way the MSC regulates seafood to the public is by using their ecolabel. The ecolabel on seafood products guarantees the seafood has come from a sustainable source and certified fishery. [26] The ecolabel can be found around the world. The consumer can feel good about buying seafood with a MSC ecolabel.

Before a seafood product can carry the MSC eco-label, the fishery must acquire the MSC Fisheries certification. Additionally, all companies in the supply chain that take ownership of the product including distributors, wholesalers, manufacturers, pack houses, traders, retailers, catering organizations and restaurants must acquire the MSC Chain of Custody Certification.

Criticism of the Marine Stewardship Council

Critics condemn the Marine Stewardship Council for certifying specific fisheries that may be in trouble, harmful to the environment, or where there is a lack of information available. [27] For example, the Antarctic toothfish fishery in the Ross Sea was awarded an MSC label, despite a lack of basic information on the stock itself. [28] A Marine Policy study that analyzed the stocks of MSC fisheries found that 31% of the stocks were overfished, and 11% did not have suitable information available. [29]

Richard Page, a Greenpeace oceans campaigner, stated "I will go as far as to say consumers are being duped. They think they are buying fish that are sustainable and can eat them with a clean conscience." [28]

Friend of the Sea

Friend of The Sea - Certified sustainable products and companies contributing to marine conservation FOS 3D Logo.png
Friend of The Sea - Certified sustainable products and companies contributing to marine conservation

Friend of the Sea is currently a project of the World Sustainability Organization, an international trademark registered with humanitarian and environmental conservation mission.

It was founded by Dr. Paolo Bay who started the sustainable seafood movement in Europe. The certified fisheries are audited by International Organization for Standardization. The criteria to become a certified fishery is:

The Friend of the Sea also participate in the certification of aquaculture farms. The establishment of aquaculture helps reduce the number of wild species caught. The criteria of aquaculture is:

In 2004, aquaculture accounted for 32% of the total production of fish. Aquaculture is becoming more popular with an 8% rise per year in the last 30 years.

Chefs and restaurants

Due to growing public concern about overfishing, many seafood restaurants have begun to offer more sustainable seafood options, with some restaurants specializing in sustainable seafood, exemplified by Miya's, a restaurant headed by chef Bun Lai, the first sushi restaurant to specialize in sustainable seafood and a 2016 White House Champions of Change for Sustainable Seafood recipient. [30] [31] [32] Today, there are sustainable sushi restaurants throughout the U.S., Canada, and England, and many more sustainable seafood restaurants in general. [33] [34] [35] [36] Due to eco-labeling, seafood guides, traceability schemes, sourcing policies, and awareness initiatives there are more chefs and restaurants involved in the sustainable seafood movement than ever before. [37] [38]

The rising "trash fish" trend [39] of expanding the species of popular seafood consumption, is another way chef's and restaurants are supporting sustainable seafood. NOAA approximates 20,000 species of seafood in the world and most of them edible. [40] Ten species account for 86% of seafood consumption in the United States, chefs and restaurants engaging in the trash fish trend are looking to increase the amount of species consumed. [41] The desired outcome is to decrease overfishing and revitalize populations of the more popular fish and redirect the attention to more sustainable species. [42]

Organizations such as Seafood Choices Alliance have helped educate chefs about the choices they make in order to encourage more chefs and restaurants to offer sustainable options. This is in line with the strict international standards set by 'Eco Friendly Chef' www.ecofriendlychef.com and 'Eco Friendly Approved' www.EcoFriendlyApproved.com in association with Oceans 5. www.oceans-5.com [43]

Advisory lists

See also

Related Research Articles

<span class="mw-page-title-main">Fishery</span> Raising or harvesting fish

Fishery can mean either the enterprise of raising or harvesting fish and other aquatic life or, more commonly, the site where such enterprise takes place. Commercial fisheries include wild fisheries and fish farms, both in freshwater waterbodies and the oceans. About 500 million people worldwide are economically dependent on fisheries. 171 million tonnes of fish were produced in 2016, but overfishing is an increasing problem, causing declines in some populations.

<span class="mw-page-title-main">Overfishing</span> Removal of a species of fish from water at a rate that the species cannot replenish

Overfishing is the removal of a species of fish from a body of water at a rate greater than that the species can replenish its population naturally, resulting in the species becoming increasingly underpopulated in that area. Overfishing can occur in water bodies of any sizes, such as ponds, wetlands, rivers, lakes or oceans, and can result in resource depletion, reduced biological growth rates and low biomass levels. Sustained overfishing can lead to critical depensation, where the fish population is no longer able to sustain itself. Some forms of overfishing, such as the overfishing of sharks, has led to the upset of entire marine ecosystems. Types of overfishing include growth overfishing, recruitment overfishing, and ecosystem overfishing.

<span class="mw-page-title-main">Sustainable fishery</span> Sustainable fishing for the long term fishing

A conventional idea of a sustainable fishery is that it is one that is harvested at a sustainable rate, where the fish population does not decline over time because of fishing practices. Sustainability in fisheries combines theoretical disciplines, such as the population dynamics of fisheries, with practical strategies, such as avoiding overfishing through techniques such as individual fishing quotas, curtailing destructive and illegal fishing practices by lobbying for appropriate law and policy, setting up protected areas, restoring collapsed fisheries, incorporating all externalities involved in harvesting marine ecosystems into fishery economics, educating stakeholders and the wider public, and developing independent certification programs.

<span class="mw-page-title-main">Fishing industry</span> Economic branch

The fishing industry includes any industry or activity that takes, cultures, processes, preserves, stores, transports, markets or sells fish or fish products. It is defined by the Food and Agriculture Organization as including recreational, subsistence and commercial fishing, as well as the related harvesting, processing, and marketing sectors. The commercial activity is aimed at the delivery of fish and other seafood products for human consumption or as input factors in other industrial processes. The livelihood of over 500 million people in developing countries depends directly or indirectly on fisheries and aquaculture.

<span class="mw-page-title-main">Commercial fishing</span> Catching seafood for commercial profit

Commercial fishing is the activity of catching fish and other seafood for commercial profit, mostly from wild fisheries. It provides a large quantity of food to many countries around the world, but those who practice it as an industry must often pursue fish far into the ocean under adverse conditions. Large-scale commercial fishing is called industrial fishing.

<span class="mw-page-title-main">Marine Stewardship Council</span> Fishing certifier

The Marine Stewardship Council (MSC) is a non-profit organisation which aims to set standards for sustainable fishing. Fisheries that wish to demonstrate they are well-managed and sustainable compared to the MSC's standards are assessed by a team of Conformity Assessment Bodies (CABs).

<span class="mw-page-title-main">National Marine Fisheries Service</span> Office of the U.S. National Oceanic and Atmospheric Administration

The National Marine Fisheries Service (NMFS), informally known as NOAA Fisheries, is a United States federal agency within the U.S. Department of Commerce's National Oceanic and Atmospheric Administration (NOAA) that is responsible for the stewardship of U.S. national marine resources. It conserves and manages fisheries to promote sustainability and prevent lost economic potential associated with overfishing, declining species, and degraded habitats.

<i>Oncorhynchus</i> Genus of fishes

Oncorhynchus is a genus of ray-finned fish in the subfamily Salmoninae of the family Salmonidae, native to coldwater tributaries of the North Pacific basin. The genus contains twelve extant species, namely six species of Pacific salmon and six species of Pacific trout, all of which are migratory mid-level predatory fish that display natal homing and semelparity.

<span class="mw-page-title-main">Unsustainable fishing methods</span> Fishing methods with expected lowering of fish population

Unsustainable fishing methods refers to the utilization of the various fishing methods in order to capture or harvest fish at a rate which sees the declining of fish populations over time. These methods are observed to facilitate the destructive fishing practices that destroy ecosystems within the ocean, and more readily results in overfishing, the depletion of fish populations at a rate that cannot be sustained.

<span class="mw-page-title-main">Seafood Watch</span> Consumer advisory list

Seafood Watch is a sustainable seafood advisory list, and has influenced similar programs around the world. It is best known for developing science-based seafood recommendations that consumers, chefs, and business professionals use to inform their seafood purchasing decisions.

<span class="mw-page-title-main">Illegal, unreported and unregulated fishing</span> International issue

Illegal, unreported and unregulated fishing (IUU) is an issue around the world. Fishing industry observers believe IUU occurs in most fisheries, and accounts for up to 30% of total catches in some important fisheries.

<span class="mw-page-title-main">Environmental impact of fishing</span>

The environmental impact of fishing includes issues such as the availability of fish, overfishing, fisheries, and fisheries management; as well as the impact of industrial fishing on other elements of the environment, such as bycatch. These issues are part of marine conservation, and are addressed in fisheries science programs. According to a 2019 FAO report, global production of fish, crustaceans, molluscs and other aquatic animals has continued to grow and reached 172.6 million tonnes in 2017, with an increase of 4.1 percent compared with 2016. There is a growing gap between the supply of fish and demand, due in part to world population growth.

<i>The End of the Line</i> (book) Book by Charles Clover

The End of the Line: How Overfishing Is Changing the World and What We Eat is a book by journalist Charles Clover about overfishing. It was made into a movie released in 2009 and was re-released with updates in 2017.

<span class="mw-page-title-main">Alaska pollock</span> Species of fish

The Alaska pollock or walleye pollock is a marine fish species of the cod genus Gadus and family Gadidae.

<span class="mw-page-title-main">Friend of the Sea</span> Sustainable seafood organization

Friend of the Sea is a project of the World Sustainability Organization for the certification and promotion of seafood from sustainable fisheries and sustainable aquaculture. It is the only certification scheme which, with the same logo, certifies both wild and farmed seafood.

Sustainable seafood advisory lists and certification are programs aimed at increasing consumer awareness of the environmental impact and sustainability of their seafood purchasing choices.

The Seafood Choices Alliance was a program of the nonprofit ocean conservation organization, SeaWeb. It was established in 2001 to bring together the disparate elements and diverse approaches in a growing "seafood choices" movement in the United States and expanded into Europe in 2005. The stated goals of Seafood Choices Alliance are to promote sustainable seafood and to make the seafood industry socially, environmentally and economically sustainable.

Sustainable sushi is sushi made from fished or farmed sources that can be maintained or whose future production does not significantly jeopardize the ecosystems from which it is acquired. Concerns over the sustainability of sushi ingredients arise from greater concerns over environmental, economic and social stability, and human health.

The following outline is provided as an overview of and topical guide to fisheries:

<span class="mw-page-title-main">Feng Sushi</span>

Feng Sushi is a UK-based restaurant chain known for advocating sustainable fish farming. The company was founded in 1999 by chef Silla Bjerrum and chef Jeremy Rose, with restaurant entrepreneur Luke Johnson the majority owner since 2010.

References

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  7. ↑ Google Launches Global Fishing Watch— Digital Trends (September 16, 2016)
  8. ↑ Oceana Unveils Global Fishing Watch— Huffington Post (September 15, 2016)
  9. ↑ Illegal fishing targeted by crowdsourcing thanks to new Global Fishing Watch website—ABC News (Australia) (September 15, 2016)
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  15. ↑ van Overzee, Harriët MJ, and Adriaan D. Rijnsdorp. "Effects of fishing during the spawning period: implications for sustainable management." Reviews in Fish Biology and Fisheries 25 (2015): 65-83.{{cite journal}}: Cite journal requires |journal= (help); Missing or empty |title= (help)CS1 maint: multiple names: authors list (link) CS1 maint: numeric names: authors list (link)
  16. ↑ Garraud, Loana, Jennifer Beckensteiner, Olivier Thébaud, and Joachim Claudet. "Ecolabel certification in multi-zone marine protected areas can incentivize sustainable fishing practices and offset the costs of fishing effort displacement." Earth System Governance 17 (2023): 100184.{{cite journal}}: Cite journal requires |journal= (help); Missing or empty |title= (help)CS1 maint: multiple names: authors list (link) CS1 maint: numeric names: authors list (link)
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  19. 1 2 3 FishWatch
  20. ↑ December 2007 MAFAC Action Item: Response from NOAA Fisheries on Ecolabeling and Seafood Certification
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  28. 1 2 Smith, Lewis (6 January 2011). "Sustainable fish customers 'duped' by Marine Stewardship Council". the Guardian. Retrieved 2015-06-08.
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  30. ↑ " "Champions of Change". whitehouse.gov . Archived from the original on 2017-01-20. Retrieved 2015-07-13– via National Archives."
  31. ↑ "White House Honors New Haven Sushi Chef, Bun Lai of Maya's Sushi, for Sustainable Seafood". CT Bites. Retrieved 2022-10-07.
  32. ↑ "White House Honors Miya's". New Haven Independent. Retrieved 2022-10-07.
  33. ↑ Wallace, Hannah (2011-05-12). "Safer Sushi". T Magazine. Retrieved 2022-10-07.
  34. ↑ "10 Sustainable Restaurants With A Conscience In London". Londonist. 2013-12-06. Retrieved 2022-10-07.
  35. ↑ "World's Most Ocean-Friendly Sushi Restaurant". HuffPost. 2014-01-15. Retrieved 2022-10-07.
  36. ↑ Fifteen restaurant to serve MSC certified sustainable fish
  37. ↑ "From Ocean to Table". QSR magazine. Retrieved 2022-10-07.
  38. ↑ Walden, Steph (2015-12-15). "3 projects and organizations pushing the 'sustainable seafood' movement to the mainstream". Mashable. Retrieved 2022-10-07.
  39. ↑ "Local, sustainable seafood top hot US restaurant trends". www.seafoodsource.com. Retrieved 2020-05-10.
  40. ↑ Fisheries, NOAA (2019-09-13). "Fun Facts about Fascinating Fish | NOAA Fisheries". NOAA. Retrieved 2020-05-10.
  41. ↑ "Here are America's most-consumed seafood species | Intrafish". Intrafish | Latest seafood, aquaculture and fisheries news. 24 February 2020. Retrieved 2020-05-10.
  42. ↑ "Chefs: Please Stop Calling It "Trash Fish"". National Geographic Society Newsroom. 2015-06-09. Retrieved 2020-05-10.
  43. ↑ Seafood Choices Alliance Archived 2008-12-06 at the Wayback Machine

Further reading

Lecture by prof. dr. Simon Bush (Wageningen University & Research) on sustainable seafood.
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