Food choices are powerful ways of influencing both local and far-reaching sustainability issues. The life cycle of our meals from source to plate can offer a host of complex factors that make it difficult to decide on a truly green choice.
Seafood is an important consideration, especially since over 130 million tons of seafood is harvested every year. We have a vested interest in ocean health to not only feed millions of people, but to maintain a functioning planet.
Harvesting can be detrimental a variety of ways:
· Overfishing - This is often either via mismanagement or illegal harvesting
· Bycatch - This is when non-target species are caught along with the sought-after fish. Bycatch makes up approximately 25 per cent of catches, and can include mammals, sea turtles, birds, and other fish.
· Harvesting methods- A variety of harvesting methods cause irreparable damage to coastlines, seabeds, and coral reefs.
Lessening the impact of our seafood choices is easily done through some readily-available resources.
http://www.seachoice.org/ offers a downloadable guide to seafood, with each species given a red (avoid), yellow (some concerns), and green (best choice) rating. This pocket guide will assist you next time you are at the market or at a restaurant. The website also has detailed information on species, fishing methods, and various forms of aquaculture.
Want to simplify the process? Choose a restaurant that is a part of the Ocean Wise Program. Run through the Vancouver Aquarium, this program works directly with restaurants and markets, ensuring that they have the most current scientific information regarding seafood and helping them make ocean-friendly buying decisions.
Happy shopping!
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