Understanding Sustainable Seafood

Sustainable seafood is sourced from fisheries that prioritize the health of marine ecosystems and ensure species' long-term viability. It encompasses environmentally friendly fishing practices and responsible aquaculture techniques.

Nearly a third of the world's assessed fisheries are currently overfished. Overfishing disrupts food chains, destroys habitats, and can lead to the collapse of fish populations, affecting biodiversity and global food security.

Eco-labels like Marine Stewardship Council (MSC) and Aquaculture Stewardship Council (ASC) certify sustainable seafood. These labels indicate the product meets certain environmental standards, from bycatch reduction to energy-efficient farming.

Seasonal seafood consumption helps prevent overfishing during breeding or migratory periods. Adapting to seasonal catches supports fish stock recovery and reduces the reliance on imports, lowering carbon footprints.

Aquaculture, when poorly managed, can lead to habitat destruction, pollution, and the spread of diseases. However, responsibly managed aquaculture can provide a sustainable food source without depleting wild populations.

Consumers can drive change by demanding sustainable options, which in turn encourages retailers and restaurants to source responsibly. Awareness and choosing lower on the food chain, like mollusks, can make a significant impact.

Technological advancements such as traceability tools, selective gear types, and improved fish feed formulations enhance sustainable fishing and farming practices, ensuring seafood's future for generations to come.

Ancient civilizations like the Romans practiced sustainable aquaculture over 2,000 years ago, using fish ponds to manage and harvest seafood.