4 Foreword
6 Executive Summary
53 Conclusion
54 References
Monterey Bay
Aquarium
www.montereybayaquarium.org
Cover images
(outer) School of southern bluefin tuna in a tuna fish-
ery tow cage. Paul Sutherland / National Geographic
Stock. (inner) Live shrimp in San Lorenzo, Honduras.
David Evans / National Geographic Stock.
FOREWORD
Earlier this year, nearly two dozen respected I’m confident that, together, we can and will create
scientists from two often antagonistic camps — a future with healthy oceans.
fisheries management experts and marine
ecologists — reached consensus about how best
to bring back the world’s ocean fish populations.
In a paper published in the journal Science, they
agreed that while overfishing and environmental
change still threaten wild fish populations around Julie Packard
the world, there are many signs of progress. Executive Director
Monterey Bay Aquarium
October 20, 2009
T H E S tate of seafood 5
E X ECU T I V E S U M M A RY
The health of the oceans is directly connected as the main source of seafood for the world.
to the way people catch and farm seafood. Aquaculture poses its own set of challenges for
the marine environment.
For millennia, we have depended on the
oceans for food, livelihoods and the very air Yet there are new signs of hope — we appear to
we breathe. This dependence carries with it a have reached a turning point. On many fronts,
responsibility to safeguard the living systems new data point to a brighter future thanks to
that support us. Numerous scientific studies the actions of informed consumers, businesses,
show that despite the enormous size and scale fishermen, fish farmers and governments.
of the Earth’s oceans, they are increasingly
affected by human activities. Most commer- Through better science and monitoring,
cially important populations of ocean wildlife we understand more fully the effects that
have been in decline for decades. Food webs are fisheries and aquaculture have on the marine
becoming less robust, and marine habitats are environment. In several regions of the world,
continuously being altered and degraded. proactive fisheries management is preventing
overfishing and allowing marine ecosystems to
While many human activities strain the marine recover. Better fishing practices and effective
environment, the primary factor in the oceans’ regulations are rebuilding many fisheries,
decline is our demand for seafood. The sci- and stopping an underwater “tragedy of the
ence is unequivocal and for the most part the commons.”
news is not good. Through the combination of
industrial-scale fishing and ineffective manage- The trend is being buoyed by growing public
ment, a significant number of major commer- awareness of the need to act. From consumers,
cial fisheries are in need of rebuilding and many chefs, retailers and food service operators
have collapsed. Other populations of ocean to fish farmers and fishermen, people are
wildlife, from turtles to seabirds, are imperiled. expressing a shared commitment to sustain-
As a result, total global landings of wild-caught able seafood — a commitment that has grown
fish have slowly declined over the past two considerably over the last decade. Initiatives
decades. In parallel, aquaculture — the practice now underway are helping to turn the tide in
of farm-raising fish and shellfish — is growing favor of ocean conservation.
rapidly and will soon eclipse wild fisheries
WILD PRODUCTION
humans will eat more farmed seafood
AQUACULTURE
than wild seafood for the first time
WILD
AQUACULTURE
in history. 1950
Total Production
2007
Total Production
14.3 million mt WILD
120.5 million mt
1950 2007
1950 2007
Consumers are more aware than ever of the At the same time, forward-thinking fishermen,
environmental and sustainability issues associ- fish farmers and seafood processors are advo-
ated with seafood, and are willing to pay more cating for public policies concerning fisheries AQUACULTURE
for sustainability. A recent survey revealed that and aquaculture that take the long-term view WILD
AQUACULTURE
Americans believe their seafood purchasing on conserving ocean resources. Innovative new EXCLUDING
WILD CHINA
decisions impact ocean health, and they are technologies are emerging that can reduce EXCLUDING
willing to buy and pay more for seafood that is the damage from destructive fishing gear or CHINA
1950 2007
healthy and sustainable. aquaculture practices.
1950 2007
The media is raising these issues with the public And public health officials, as they encourage
on a regular basis. This is true in both main- people to eat more seafood for its health ben-
stream and trade publications. As a proxy for efits, are taking environmental considerations
this expanded coverage, a simple survey of the into account in recommending which seafoods
frequency of the phrase “sustainable seafood” are best to consume.
in the print media shows more than an eightfold
increase between 2002 and 2008. Turning the Tide: The State of Seafood offers
an overview of the status of global seafood —
Leaders within the conservation community wild-caught and farmed — and its connection
have developed a common vision for a future with ocean health. The trends are clear. Marine
with sustainable seafood — a vision that major ecosystems have been substantially impacted
seafood buyers are embracing. Mainstream by human activities across the globe. Many
companies have removed unsustainable sea- populations of commercially valuable fish and
food items from their shelves. Others are asking other ocean wildlife are poorly managed. Yet
their suppliers where their seafood comes from there are a growing number of exceptions in
and how it was fished or farmed. Some of the cases where governments, businesses, the
top grocery retailers and food service operators seafood industry and consumers have taken
have recently developed sustainable seafood significant steps to guide us toward a better
sourcing policies or guidelines that dictate from future. By documenting these trends, we offer a
which fisheries and farms they will buy seafood. benchmark for progress on the road to a future
with healthy oceans.
T H E S tate of seafood 7
E X ECU T I V E S U M M A RY
T H E S tate of seafood 9
10 TURNING THE TIDE
The State of the Oceans
Oceans cover nearly three-quarters of Earth’s sur- to global climate change (see Figure 1; Halpern et
face and contain many of the planet’s most majestic al., 2008). Researchers have concluded that more
features. Earth’s longest mountain range and deep- than 40 percent of the oceans are highly affected
est trenches all lie beneath the surface of the sea. by human activities. While the polar regions are
The Mid-Atlantic Ridge, a vast underwater mountain currently among the least affected, retreating sea
range, is four times longer than the Andes, Rockies ice in the Arctic is already triggering international
and Himalayas combined, and the Monterey competition over ownership of new fishing grounds
Submarine Canyon is comparable in size to the and oil-and-gas exploration (ACIA, 2004). Some
Grand Canyon. countries are taking precautionary measures to
prevent further impacts. For example, fishery man-
Within their vast expanse, oceans support tremen- agers in the U.S. recently prohibited all commercial
dous biodiversity. Scientists to date have catalogued fishing in the Arctic Ocean until we understand the
nearly a quarter-million species in the ocean (O’Dor, potential impacts (Winter, 2009).
2003), but they estimate that up to 10 million more
have yet to be discovered (Sala & Knowlton, 2006). It is easy to miss these changes and impacts since
Oceans also play an essential role in regulating they have developed over generations and across
global climate. Tiny ocean plants, called phytoplank- a vast expanse of ocean. Three centuries ago,
ton, serve as the planet’s lungs, absorbing vast the marine environment supported an incredible
amounts of carbon dioxide and converting it into diversity of large, long-lived animals, including
oxygen and plant biomass. Photosynthesis in marine whales, sharks, turtles, tunas, manatees, rockfish
plants fixes about 50 million tons of carbon per year, and billfishes. Today, populations of all of these
roughly as much as is fixed by terrestrial plants, and large animals have plummeted. The pace of change
produces half of the oxygen we breathe. Each year has continued — and in some cases accelerated — in
the ocean absorbs a quarter of the carbon we emit recent decades. One example: Dr. Jeremy Jackson,
to the atmosphere (NRC, 2008; IPCC, 2007). With- a renowned marine ecologist with Scripps Institu-
out these vital functions, life on Earth as we know it tion of Oceanography, has documented the nearly
could not exist. complete disappearance of coral reefs in Jamaica.
“Virtually nothing remains of the vibrant, diverse
Despite their size and scale, the oceans are not coral reef communities I helped describe in the
immune to the effects of human activity. Around 1970s,” Jackson says. “Between overfishing, coastal
the planet, people are fundamentally reshaping the development, and coral bleaching, the ecosystem
marine environment. According to a recent study, has been degraded into mounds of dead corals cov-
no area of the oceans remains unaffected by human ered by algae in murky water” (Olsen, 2002).
activities, which range from commercial fishing
HIGH IMPACT
Ambergris Caye, Belize, Central America. James Forte / National Geographic Stock
MEDIUM IMPACT
LOW IMPACT
T H E S tate of seafood 11
1900 1999
TONS of
large fish / KM2
> 11
< 11
< 10
<9
<8
<7
<6
<5
<4
<3
<2
<1
Figure 2. The number of large fishes in the North Atlantic has steadily declined since 1900. Major increases in fishing effort have led to dramatic decreases in the
number of large, predatory fishes (e.g., cod, halibut, haddock) in the North Atlantic between 1900 (left) and 1999 (right) (Christensen et al., 2003).
T H E S tate of seafood 13
ALL THE FISH
4 million mt
Alaska
Forward-thinking management can help
IN THE SEA
maintain ocean productivity. Fisheries in
Alaska are among the most well managed in
1950 1970 1990 2007
the world. Thanks to proactive management
and science-based catch limits, overall land-
Pacific, Northeast, Annual Catch Volume ings in the Northeast Pacific have increased
After decades of overexploi- includes all species over the last fifty years and the region's fish-
tation, nearly two-thirds of eries are not overfished (Worm et al., 2009).
The MSC-certified Alaskan salmon fishery
assessed fish stocks world- is a great example of conservation-minded
wide require rebuilding. With fishery management. See page 17 for a suc-
cess story about Bristol Bay Salmon.
King Salmon
landings of wild-caught fish
leveling off, aquaculture,
primarily in Asia but also in
Latin America, has rapidly
expanded to meet the world’s
growing appetite for sea-
food. Demand for seafood is Pacific, Northeast
expected to continue grow- 2.9 million mt North America
1.0 million mt Atlantic, Northwest
2.2 million mt
ing by as much as 10 percent Pacific, Eastern Central
1.6 million mt Atlantic, Western Central
per year for the foreseeable 1.5 million mt
South America
SEAFOOD PRODUCTION BY REGION Pacific, Southeast
12.1 million mt
1.4 million mt
(FAO, 2007)
9 AQUACULTURE
4 BY CONTINENT, 2007
1
WILD CATCH
by FAO Ocean Region, 2007
million metric tons Atlantic, Southwest
2.4 million mt
Pacific, Antarctic
> 0.001 million mt
Northeast Atlantic
9.1 million mt
Asia
Europe 59.4 million mt
2.3 million mt
Mediterranean
and Black Sea
1.7 million mt
Pacific, Northwest
20.3 million mt
Oceania
0.2 million mt Pacific, Southwest
0.6 million mt
Indian Ocean, Western
4.2 million mt
Atlantic, Southeast
1.4 million mt Indian Ocean, Eastern
Indian Ocean, Antarctic 6.0 million mt
Atlantic, Antarctic .01 million mt
0.1 million mt
AQUACULTURE
T H E S tate of seafood 15
T U R N I N G T Hbay
1 6 monterey E T I aquarium
DE
The State of the Seafood Enterprise
Picture a simple plate of fish. reaching a turning point in restoring abundance
in our oceans.
It is hard to connect that fish to something
as abstract as ocean health. Yet our demand for
seafood ultimately drives industrial-scale fisher- Seafood Consumption is on the Rise
ies and aquaculture. Given the direct connection During the last century, conventional wisdom was
between supply and demand, it is important that that the oceans’ far reaches supported a wealth of
consumers understand the effects of their choices. fisheries ripe for exploitation. Landings of wild fish
Choosing seafood responsibly is one of the most rose steadily throughout the 20th century before
important actions that individuals can take in order hitting a plateau in the 1990s. Over this time period,
to have a profound and direct impact on the health the number of overfished stocks increased and
of the oceans. the number of underfished and moderately fished
fisheries decreased. Over the last decade, these
This section of Turning the Tide: The State of trends have continued and the wild fisheries catch
Seafood explores current trends in the types of has fallen slightly from its peak (FAO, 2008). Not all
seafood we eat, where it comes from, and the the seafood we catch is eaten by people. About 30
effects of our consumption on the oceans. While percent of the fish caught each year is ground up
most seafood production has ecological conse- into fishmeal and fish oil, commodities fed to farmed
quences, some seafood is produced in an envi- fish, poultry, pigs and livestock (Malherbe, 2005;
ronmentally responsible fashion and a few fishing Alder et al., 2008).
regions, like Alaska and New Zealand, have not
been overfished (Worm et al., 2009). As govern- Over the last half-century, dramatic increases
ments improve their ability to manage fisheries and in farmed seafood have allowed global seafood
aquaculture, more consumers, chefs and companies consumption to increase despite the decline in
are working to reduce their environmental foot- wild-capture fish. In 1950, less than one million tons
print by incorporating sustainability concerns into of fish were farmed per year; by 2006, produc-
their purchasing decisions. This trend is gaining tion was more than 50 million tons, with a value of
momentum. After decades of depletion, we may be nearly $80 billion (FAO, 2008). Despite stagnating
S U CC ESS STO RY
Bristol Bay, Alaska Salmon runs that are more resilient. Over have remained abundant
Forward-thinking management the past 20 years, Alaska has (NMFS, 2004).
can maintain fishery productivity landed roughly 10 times as much
salmon as California, Oregon and The Bristol Bay region of South-
Pacific salmon in Alaska are
Washington combined (NMFS, west Alaska is home to two of the
among the most intensively man-
2004). The current health of Alas- most prolific sockeye salmon runs
aged species in the world, with
A fisherman pulls in his catch in the Alaska sockeye fishery. ©Klas Stolpe / AP Photo
kan salmon populations and their left in the world. In the last 20
excellent monitoring of fish popula-
habitat reflects the success of the years, key population indicators
tions and the fishery itself. Because
state’s management practices. have been at record levels, making
salmon return to freshwater rivers
it one of the most lucrative salmon
to spawn, many populations in
Alaskan fishery managers have fisheries in Alaska. This is due
California and the Pacific North-
taken the long view, limiting the largely to sound scientific manage-
west have been severely depleted
entry of new fishermen and boats, ment by state and federal agencies
or eliminated by human activities,
and monitoring salmon popula- (Hilborn et al., 2003).
such as damming, deforestation,
tions to ensure they remain large
habitat loss and development.
enough to reproduce naturally.
These collapses leave remaining
Salmon fisheries can only be
stocks more vulnerable to fishing
opened once enough fish migrate
pressure.
up river to spawn. This also ensures
The comparatively healthy river that enough salmon make it up the Alaskan King Salmon
systems in Alaska combined with watersheds to feed the wildlife and
precautionary fishery management ecosystems upstream. Over time,
have resulted in salmon catch has risen and salmon runs
T H E S tate of seafood 17
wild fish landings, total world seafood supply rose Human Dimensions of Seafood
to about 110 million tons in 2006, the highest figure
Fisheries and aquaculture play essential roles in
on record — over eight times what it was in 1950. The
the livelihoods of millions of people around the
FAO predicts that by 2030 the world will need an
world. In 2006, 43.5 million people were engaged
additional 37 million tons of farmed fish per year to
in commercial fishing or aquaculture. Eighty-six
maintain current levels of per capita consumption
percent of fishermen and fish farmers worldwide
(FAO, 2007). While it is possible that landings of wild
live in Asia; China alone is home to 8.1 million fisher-
fish will increase as we rebuild overfished stocks,
men and 4.5 million fish farmers. The global seafood
future increases in global seafood production will
industry generates over $170 billion annually
almost certainly occur in the aquaculture sector,
(FAO, 2008), representing a quarter of a percent
which has been growing at close to 10 percent per
of the global economy. Fisheries and aquaculture
year. A milestone in global seafood is approaching:
are particularly significant in poverty-stricken
in the next year, humans will eat more farmed sea-
regions, where they are vital to the subsistence food
food than wild seafood for the first time in history
economy. As with other economic sectors, there
(Naylor et al., 2009).
are various social and labor issues surrounding the
In geographic terms, global seafood production is seafood industry. Because 84 percent of seafood
dominated by Asia. China is by far the world’s largest consumed in the U.S. is imported, we need to be
producer of wild seafood, followed by Peru, the U.S., aware that seafood production may occur in areas
Indonesia and Japan (FAO, 2008). Asian countries with varying labor standards.
collectively account for just over half of the global
catch. This trend is even more dramatic for farmed Nutritional Importance of Seafood
fish: the Asia-Pacific region produces nearly 90 per- The nutritional profile of seafood makes it an impor-
cent of all farmed fish, with China alone responsible tant part of a healthy diet. Many types of seafood
for over two-thirds of the world’s aquaculture. are high in long-chain omega-3 fatty acids, which
AQUACULTURE
120 PRODUCTION
7
40
6
4
20
3
0 0
Cannery workers can salmon in Bristol Bay, Alaska. Alaska Stock / National Geographic Stock
T H E S tate of seafood 19
MORE THAN What the World Eats
In the 1960s, the average person ate about 22
ONE HALF
pounds of seafood each year; in 2005, the global
average had risen to 36 pounds per year. 1 Over the
next decade, demand for seafood is expected to
of total animal protein consumed in many grow by as much as 10 percent annually, or an addi-
small island developing states, as well as tional 11 million tons per year (FAO, 2008). Though
in Bangladesh, Cambodia, Equatorial increases in per capita consumption have not been
Guinea, French Guiana, the Gambia, Ghana, uniform around the world, seafood is becoming
Indonesia and Sierra Leone comes from more popular in both developed and developing
fish (FAO, 2008). countries. In the developed world, there is already
sizable demand for seafood produced to high
standards of safety, freshness, convenience and
2.9 BILLION
people depend on fish for at least 15 per-
sustainability. In developing countries, especially in
East and Southeast Asia, the popularity of seafood
among a rapidly expanding middle class is helping to
drive demand (FAO, 2008).
cent of their average animal protein intake
(FAO, 2008). Globally, the most popular types of seafood include:
fish farmed in freshwater ponds (e.g., carp, tilapia,
25 TIMES
milkfish), farmed and wild shellfish (e.g., oysters,
mussels, clams), tuna, whitefish (pollock, hake),
salmon, and shrimp (FAO FishStat, 2009).
more fishermen fish at a small scale than
at a large, industrial scale. Yet both sectors 1
This volume reflects the weight of the whole fish (including the parts that are
catch roughly the same amount of edible inedible, like bones).
The daily catch comes ashore near Santa Rosa, Peru. William Albert Allard / National Geographic Stock
based criteria: healthy benefits (Mozaffarian & Rimm, 2006). Other Dungeness Crab (wild-caught, from California, Oregon or Washington)
healthy “Best Choices” are low in contaminants and
T H E S tate of seafood 21
An Alaskan pollock fish taco. Jim Gillmore, At-Sea Processors Association / Marine Photobank
This volume reflects the weight of the whole fish (including the parts that are in-
1
edible, like bones). 40 pounds of whole fish equals roughly 16 pounds of edible fish.
CANNED TUNA
Salmon and shrimp consump-
SALMON tion increases have also
POLLOCK occurred because of year-round
TILAPIA availability and lower prices.
7 1995 2008
CATFISH
CRAB
IN pounds
COD
FLATFISH
0 CLAMS
1995 2008
Canned Tuna
Seafood consumption patterns in the U.S. from
Consumption of canned tuna
1995 to 2008. Consumption of shrimp, salmon and has decreased, due in part
tilapia* has grown substantially, while consumption 1995 2008 to consumer concerns about
of canned tuna and cod has declined (Johnson, mercury and a decline in overall
2000; NFI, 2008; FishStat, 2009).
canned fish consumption.
*
Per capita consumption of tilapia in 1995 is an esti-
mate based on the relative magnitude of U.S. tilapia
imports in 1995 and 2006 (FishStat, 2009).
Pollock
T H E S tate of seafood 23
24 TURNING THE TIDE
The Impact of Fishing and Aquaculture
Growth in the demand for seafood continues to consequences (FAO FishStat, 2009; Pauly
put intense pressure on marine ecosystems. This et al., 2002).
section of the report outlines trends in the four
main impacts the seafood industry places on the The impacts of overfishing can also be subtle.
ocean: overfishing; bycatch of other plants and By changing the population of one species, fisher-
animals; habitat damage from fishing gear; and ies inadvertently alter the shape and composition
the environmental effects of aquaculture. At the of entire marine communities through a cascad-
end of the section, we explore a fifth issue: the ing effect on their predators and prey (Frank et al.,
emergence of climate change and its implications 2005; Heithous et al., 2008). Similarly, one of the
for seafood supplies. common features of overfishing is that it can lead
to serial depletion. When a commercially desirable
For each impact, Turning the Tide: The State of species is depleted, the industry often shifts its
Seafood includes examples of recent innovations effort to the next most attractive species. This pat-
that represent positive trends for the future. tern of exploitation has resulted in a global phenom-
enon of “fishing down the food web” (Pauly, 1998).
Overfishing Scientists have documented a gradual transition
Overfishing involves catching fish faster than they in fisheries landings over the last 30 years from
can reproduce on a long-term basis. Over the last high-level predators, such as tuna and cod, to other
50 years, the extent of overfishing has increased species lower in the food web, such as crab,
substantially (see Figure 5). Global assessments sardines and squid.
of overfishing range from 25 percent to 72 percent The increase in overfishing over the last half century
of fish stocks depending on the definition used, but has been driven by an unprecedented expansion
all assessments illustrate a common trend — over- in fishing effort, limited understanding of the life
fishing has increased over time (FAO, 2008; Pauly history of target species, and insufficient manage-
et al., 2008). A recent landmark review by inde- ment in the face of these two factors. Governments
pendent marine ecologists and fisheries scientists have struggled to address the “tragedy of the com-
concluded that 63 percent of assessed fish stocks mons” associated with fisheries managed in ways
require rebuilding, and even lower levels of exploi- where individual fishermen compete against each
tation are necessary to reverse the collapse of other to catch a common resource and lack suffi-
vulnerable species (Worm et al., 2009). While there cient incentives for long-term conservation (Hardin,
are differences of opinion over the exact numbers, 1968). Between 1950 and 1994, fishermen doubled
the message is the same across the assessments: the number of boats, devised improved fishing
overfishing remains a serious problem. gear and invested in better fish-finding technology,
Mangroves, rivers and shrimp pools in Sungai Petani, Malaysia. Tim Laman / National Geographic Stock
The impacts of overfishing can be dramatic, and often with the support of government subsidies
in some cases potentially irreversible. The collapse (FAO, 2008). This growth in fishing capacity led to a
of fisheries for Atlantic cod, beluga sturgeon and steady increase in fishing effort in most regions of
Atlantic bluefin tuna have all been striking events the ocean. Today, the global fishing fleet is twice the
with dramatic economic and ecological size needed to remove all the fish that the oceans
can sustainably support (Sumaila et al., 2007).
UNDERFISHED,
10% MODERATELY FISHED
18% 20%
30% 27% 29% FULLY FISHED
39% 32%
OVERFISHED, DEPLETED,
51% RECOVERING
50% 43% 51%
T H E S tate of seafood 25
Illegal fishing is a compounding factor in the on “ecosystem sustainable yield” (ESY). This new
overfishing equation. It is estimated that illegal and framework reduces population collapses, allows fish
unreported fishing currently accounts for an addi- populations to rebuild, increases overall food sup-
tional 11 to 26 million tons of landings worldwide, or plies for other marine wildlife, reduces fishing costs
around one-fifth of total global fisheries production and increases profit margins for fishermen over the
(Agnew et al., 2009). long term (Grafton et al., 2007; Worm et al., 2009).
Despite the pervasiveness of overfishing, there is Looking to the future, a key issue will be the move-
cause for hope. Strong, science-based catch limits ment of fishing fleets from developed countries
combined with better management and economic to the developing world, where effective fishery
incentives can prevent overfishing and restore management controls are oftentimes not in place
marine ecosystems (Worm et al., 2009). Using these (Agnew et al., 2009; Worm et al., 2009). To address
approaches, some regions around the world have this problem, a new treaty is being drafted by
largely prevented fishery collapses altogether. For more than 90 nations. The “Agreement on Port
example, overall landings in Alaska and New Zea- State Measures to Prevent, Deter and Eliminate
land have increased substantially over the last 50 Illegal, Unreported and Unregulated Fishing” will
years and neither region is considered overfished be the first global treaty focused specifically on the
(see success story on Alaska salmon fishery man- problem of illegal fishing. While the treaty does not
agement on page 17; Worm et al., 2009). fix weak fishery management, it is hoped that the
agreement will help block illegal fish from entering
In summary, we have observed several examples of international markets (AP, 2009).
successful fishery management that many gov-
ernments can learn from, and can point to several
examples as evidence that the tools work. The
Bycatch
challenge will be to muster the will to implement In addition to catching what they want, fishermen
those management tools on a widespread basis. As often catch species they don’t want. Bycatch is the
a recent seminal paper in Science noted, “Manage- unintended capture of marine life in fishing gear.
ment actions have achieved measurable reductions Many animals caught as bycatch — including fish,
in exploitation rates in some regions, but a signifi- birds and marine mammals — are discarded over-
cant fraction of stocks will remain collapsed unless board by fishermen because they are illegal or not
there are further reductions in exploitation rates. worth enough money to land. Often, these animals
Unfortunately, effective controls on exploitation are injured or killed in the process. Unfortunately,
rates are still lacking in vast areas of the oceans, the phenomenon of bycatch threatens more marine
including those beyond national jurisdiction" (Worm life with extinction than invasive species, habitat
et al., 2009). destruction, fishing, pollution, climate change, noise
pollution and collisions. Sea turtles, sharks, marine
Additionally, some scientists believe that, in order to mammals and seabirds are at greatest risk (see
truly protect marine resources, catch limits need to Figure 6; Doak et al., 2007). These animals are par-
be lower than those typically set by fishery manag- ticularly vulnerable because they tend to be long-
ers. Currently, most fishery managers set limits lived, slow to mature and produce fewer offspring
based on the maximum sustainable yield (MSY) of than other marine life.
a particular species. A new, more holistic approach
recognizes the importance of the entire ecosystem Bycatch is also a concern because of the sheer
instead of just single species, and bases catch limits amount of catch that is discarded. Since animals
S U CC ESS STO RY
Commercial
Fishing
Habitat
Pacific Halibut
Destruction
Invasive
Species
S U CC ESS STO RY
Minimal Bycatch
Pollution American Albacore Fishing Association
T H E S tate of seafood 27
in some regions, the ratio can be as high as 10-to-1 Sharks
(Kelleher, 2005). Shrimp trawl fisheries represent Sharks are regularly caught as bycatch in pelagic
just two percent of the global fish catch but are longline and many gillnet fisheries. Because they
responsible for more than one-third of the world’s are long-lived predators that produce few offspring,
bycatch. In contrast, other gear types such as purse shark populations are extremely vulnerable both
seines, handlines, jigs, traps and pots, generally to bycatch and direct fishing pressure. Twenty-two
have relatively low discard rates. species of sharks are on the IUCN’s Red List of
Threatened Species. In 2002, the basking shark and
Spurred by innovation and regulation, the fishing the whale shark were each listed under Appendix II
industry has developed new methods to reduce of The Convention on International Trade in Endan-
unwanted bycatch. Among the most successful have gered Species (CITES) — a listing that requires trade
been gear innovations, such as streamer lines, along permits and monitoring of these animals to avoid
with modifications in where and when the industry their endangerment through international trade.
can fish (e.g., the establishment of Rockfish Conser-
vation Areas on the U.S. West Coast). These efforts Sea Turtles
can decrease bycatch by increasing the precision of The primary threat to sea turtles is fishing gear
fishing gear in catching targeted fish species. (Doak et al., 2007). Turtles can be caught in shrimp
trawls, hooked on longlines or entangled in gillnets.
Bycatch Takes a Toll on Endangered Species Like sharks, sea turtles are especially vulnerable
According to a 2003 study, 133 marine populations because they can take decades to reach breeding
and species have become extinct locally, regionally age. Increased fishing pressure means that fewer
or globally. Fishery interactions caused the most turtles survive long enough to reproduce. Six of the
marine losses (55 percent), followed closely by world’s seven species of sea turtles are listed as
habitat loss (37 percent), while the remainder were vulnerable, endangered or critically endangered.
linked to invasive species, climate change, pollution
Seabirds
and disease (Dulvy, 2003).
Seabirds such as albatrosses and petrels spend
Cetaceans (Whales, Dolphins and Porpoises) most of their lives at sea and generally live longer,
Though industrial whaling is mostly a thing of the breed later and have fewer young than terres-
past, the effects of whaling are still evident among trial birds. Often, seabirds undertake long annual
the endangered and vulnerable whale populations migrations. Many seabird populations are seriously
around the world. Today, accidental entanglement threatened by fishing activities: an estimated 61
in fishing gear is the primary threat to cetaceans. species are affected by longline fisheries, and of
Marine mammals are also vulnerable to being struck those, 26 are threatened with extinction (Gilman et
by ships and to ecosystem changes that affect their al., 2007). Of albatross species, 18 of 22 species are
food supply. classified as threatened (Birdlife, 2008).
LEAST CONCERN
Corals DATA DEFICIENT
NOAA
In addition to removing marine life, some fishing gear
significantly affects the underwater environment. Just
as clear-cutting of forests or slash-and-burn agricul-
ture can transform terrestrial ecosystems, repeat-
edly dragging heavy fishing gear along the seafloor
has the potential to dramatically alter the structure
and functioning of the marine environment (Watling
& Norse, 1998). Bottom trawling and dredging both
involve large, heavy nets pulled along or just above the
seafloor. In addition to catching commercially valuable
animals, these gear types can destroy bottom habitats,
often crushing or tearing up plant, animal, coral and
sponge communities (NRC, 2002a; Roberts & Hirsh-
field, 2004).
ocean. By selecting the right gear for the right job, TRAWL POLe / TROLL (< 1%)
OTHER (1%)
the fishing industry can help to minimize its impact
on the environment.
Figure 8. Types of fishing gear used in U.S. Fisheries.
Most seafood in the U.S. is caught using nets dragged behind
boats, such as purse seines, trawls and dredges (NMFS, 2009).
MEDIUM IMPACT
FINFISH
LOW IMPACT
SHARKS
MARINE MAMMALS
SEABIRDS + TURTLES
HABITAT DAMAGE
DREDGE
T H E S tate of seafood 31
FROM OVERFISHING TO REBUILDING
Overfishing has long been recognized as influencing the seasons when fishing can plans to protect 10 percent of its marine
an environmental and socioeconomic prob- take place. These tools have successfully waters by 2010, and California will adopt
lem, and one that has worsened globally prevented the decline of fisheries in many a statewide network of marine protected
over the last few decades. However, this regions of the world. areas by 2011.
trend is being bucked in several regions
Protected Areas Catch Shares
where efforts to restore marine ecosys-
Saving Critical Habitat Economic Incentives to Prevent Overfishing
tems and rebuild fisheries are thriving. In
places like Alaska and New Zealand, better Like national parks on land, marine pro- Aligning the economic incentives of fisher-
management has prevented overfishing tected areas (MPAs) can be used to protect men toward conservation is increasingly
or allowed marine resources to recover biologically rich ecosystems and help seen as a critical component of successful
(Worm et al., 2009). The key tools available restore overfished populations. There is fisheries. Several fisheries in the U.S.,
to fishery managers include: compelling evidence that MPAs have rapid New Zealand and Iceland have adopted
and lasting effects. MPAs are proven to “catch share” systems that dedicate a
Science-Based Fishery Management increase size, numbers and diversity in fish share of the total fishery resource
Robust Measures to Prevent Decline populations (Halpern et al., 2002). Even (e.g., one percent of landings) to individual
temporary closed areas can be a powerful fishermen or communities. Establish-
Effective fishery management systems are tool in fisheries management. Currently, ing ownership rights creates a long-term
needed to maintain the long-term produc- MPAs cover less than one percent of the incentive to increase the size of the fish
tivity and stability of marine resources. The world’s oceans; by comparison, there’s sim- population. Catch shares have been shown
most fundamental controls involve setting ilar protection for four percent of Earth’s to improve compliance with laws and
the total allowable catch (TAC) based on land area. This trend is slowly changing participation in the management process,
good science, limiting the type and quan- as MPAs becoming more popular across along with the profitability of the fishery
tity of fishing gear that can be used, and the globe. The New Zealand government (Costello et al., 2008).
1950 1975
5
3
Trophic Levels
A “trophic level” represents an animal’s position in a food web. In the
ocean, plants (or “phytoplankton”) are at the base of the food web in the
2 first trophic level, animals that eat plankton are in the second level, and
so on up to top predators. Over the last thirty years, we have gradually
shifted from targeting predators high in the food web down to fish at lower
levels. The average trophic level of landings fell from 3.45 in 1950 to 3.3 in
2000. While this shift may not sound dramatic, it is significant given that,
1 in broad terms, fish as large as bluefin tuna have trophic level values of 4.0
while much smaller fish, like sardines, have tropic level values of 3.0.
Not overfished
Region TAC Catch Closed Capacity Gear Total Effort Eco- Community
Reduction Share Areas Reduction Restrictions Reduction Certification Comanagement
Figure 9. Management tools for rebuilding fisheries. Symbols indicate the contributions of a range of management tools to achieving reductions in exploitation rate: * tool contributed,
** an important tool, or *** an essential tool. Note that these examples are for industrialized fisheries. Ratings were supplied and checked by local experts (Worm et al., 2009).
T H E S tate of seafood 33
Aquaculture Although many types of farmed aquatic species
convert their feeds into edible protein more effi-
Just as humans changed from hunter-gatherers to
ciently than terrestrial livestock (Tyedmers et al.,
farmers on land, a similar transition is taking place
2007), unlike terrestrial livestock, many of them are
in the oceans. The growth of aquaculture has the
carnivores that naturally have a diet high in protein
potential to alleviate poverty and hunger in many
and oil from animal sources (Naylor et al., 2001).
regions (Subasinghe et al., 2009). But just as the
Fishmeal and fish oil are two ingredients commonly
conversion of wild land to farms can damage terres-
used to meet these nutritional requirements. It is
trial ecosystems, the expansion of aquaculture —
estimated that aquaculture annually consumes the
at inappropriate intensities and in inappropriate
equivalent of more than 16 million tons of wild fish,
locations — can result in significant environmental
though it is becoming more efficient in its use of this
impacts to aquatic ecosystems.
resource (Tacon & Metian, 2008). The amount of
With so many species, locations and production wild fish used in aquaculture diets varies widely by
systems, aquaculture creates complex environmen- species. For example, in 2006, the average salmon
tal, economic and social impacts (Diana, 2009). farm needed 4.9 tons of wild fish for every ton of
In general, farming of herbivores and filter-feeders farmed salmon while the average shrimp farm
(e.g., carp or mussels; see success story on shellfish needed 1.4 tons of wild fish for every ton of farmed
aquaculture on page 36) has low environmental shrimp (Tacon & Metian, 2008). In contrast, farmed
impacts, while farming of carnivorous species (e.g., freshwater fish such as tilapia, catfish and carp
tuna, salmon) potentially has high environmental require relatively little wild fish in their diets.
impacts (MATF, 2007). Additionally, closed, land-
Due in part to the rising cost and limited avail-
based systems generally have fewer impacts on
ability of fishmeal and fish oil, these feedstuffs are
marine ecosystems than open, ocean-based sys-
increasingly being replaced by other ingredients
tems (such as net pens). Key environmental impacts
(see success story on innovations in aquaculture
of aquaculture include pollution, habitat effects,
feeds, below). As a result, the amount of wild fish
escapes, disease and reliance on wild resources
used in individual aquaculture operations has been
(MATF, 2007).
dropping across the board, with significant drops
for farmed salmon, trout and shrimp. Salmon is
The Use of Wild Fish in Aquafeeds
forecast to fall from 4.9 tons of wild fish per ton
In the early days of aquaculture, there was wide-
of farmed salmon in 2006 to 3 tons by 2010 and
spread speculation that raising fish on farms would
possibly 1.5 tons by 2020 (Tacon & Metian, 2008).
produce a “Blue Revolution” and ultimately reduce
While improved efficiency is encouraging, growth
fishing pressure on wild species. The reality is far
in aquaculture production worldwide means that
more nuanced, since most aquaculture operations
overall demand for fishmeal and fish oil is unlikely to
directly affect marine ecosystems. Notably, several
fall any time soon.
segments of the aquaculture industry rely on wild
fisheries as a source of feed for farmed fish.
S U CC ESS STO RY
27%
Innovations in Aquaculture Feeds for Fishmeal and fish oil
One of the prime issues facing aquacul-
Pigs, poultry and
ture is its dependence on wild fisheries Livestock (8%)
for fishmeal and fish oil, which are used shrimp (5%)
to feed many farmed species. The high
salmon (4%)
cost of fishmeal and fish oil — as well as 73%
for human marine finfish (4%)
their limited availability — is encouraging
consumption
the development of alternative feeds other
aquaculture (7%)
(Sitja-Bobadilla et al., 2005). Potential
alternatives being tested or in use include
soy, grains, other plant proteins, single-
cell proteins, algae and byproducts
from seafood and livestock processing. Figure 10. Uses of Wild Fish Catch. Almost one-third of the world’s total
Many of the major feed manufacturers wild seafood catch is ground up into fishmeal and fish oil, commodities that
are investing heavily in development of are fed to farmed fish, poultry, pigs and livestock (Alder et al., 2008; Tacon
& Metian, 2008).
these products.
S U CC ESS STO RY
T H E S tate of seafood 35
establish feral populations — all major threats and cannot keep them fully contained, escapes
to native species that may already be depleted will remain a threat to wild populations and
(Johnson and Johnson , 2006; Costa-Pierce, 2003). natural habitats.
Tilapia are now one of the most widely distributed
exotic fish in the world, second only to common Spread of Disease
carp, as their introduced range now stretches to As with farming on land, aquaculture operations
nearly every continent and includes 90 different must contend with disease and parasite outbreaks.
countries (De Silva et al. 2004). These outbreaks increase as farming effort is inten-
sified. Global expansion of aquaculture, particularly
As they have been transported around the world
shrimp farming, has been characterized by repeated
in the last 50 to 60 years, tilapia have established
boom-and-bust cycles: rapid growth in capacity
themselves in nearly every warm-water habitat to
followed by disease outbreaks and a collapse in
which they have been introduced (Canonico et al.
production (Arquitt et al., 2006). For example, one
2005). Similarly, in the last 10 years, the majority of
of the world’s four major salmon farming regions,
shrimp farms in Southeast Asia (the world’s largest
Chile, is currently crippled by outbreaks of Infec-
shrimp-farming region) have begun growing white
tious Salmon Anemia (ISA), following extensive
shrimp native to the west coast of Central America
outbreaks starting in 2007 (Kibenge et al., 2009).
(Briggs et al., 2005). The ecological implications of
the escapes of these non-native shrimp are poorly The situation in Chile follows years of major prob-
understood and represent another example of lems with parasitic sea lice, which affect salmon
how important factors like species selection and in all farming regions. In British Columbia, sea lice
eliminating escapes are to the sustainability of are associated with increased mortality of young
aquaculture. wild salmon that migrate past salmon farms.
Estimates of the precise level of mortality vary, but
Even where farmed species are native, genetically
some models predict up to 80 percent mortality
distinct farmed fish can impact wild fish through
of wild salmon (Krkosek et al., 2007). Control of
interbreeding. Wild salmon populations — already
sea lice in salmon farms is improving, but the poten-
threatened by habitat loss and historic overfish-
tial for commonly used anti-parasitic chemicals to
ing — face genetic dilution from interbreeding
become ineffective on chemical-resistant lice is
with escapees. In the Atlantic, genetically distinct,
one of salmon farming’s greatest challenges
escaped farmed salmon greatly outnumber wild
(Brooks, 2009).
salmon populations returning to rivers (Naylor et
al., 2005), and approximately two million farmed Using “cleaner fish” like wrasse to remove sea lice is
salmon escape annually in the North Atlantic alone one innovative solution. However, systems that raise
(Roberge et al., 2006). This interbreeding has been fish outside of natural water bodies (e.g., in tanks)
associated with the potential extinction of discrete are better at preventing the spread of pathogens
wild salmon populations (McGinnity et al., 2003). and parasites (see case study on farming Arctic
As long as aquaculture operations continue to Char on page 35).
culture genetically distinct or non-native species
S U CC ESS STO RY
of marine finfish and shrimp, which effect on water quality (Neori et al.,
are often intensively cultivated 2004).
carnivores (MATF, 2007). Oyster
Sustainable Alternatives
While a meal of shrimp can come with a
plate full of problems, there are better
alternatives out there for interested
consumers. For example, trap-caught
WILD-CAUGHT FARMED
shrimp from British Columbia are a
great alternative because they have
relatively low bycatch and habitat
Bycatch and Discards Shrimp Mangroves Shrimp farms are com- impacts. Traps are submerged wire or
fisheries are the greatest single source monly located in coastal, tropical areas. wood cages that attract shrimp and hold
of discarded bycatch, accounting for Over the past two decades, nearly one- them alive until fishermen return to
one-third of the world’s discarded catch, quarter of the world’s tropical mangrove haul in their gear. The traps cause less
while producing less than two percent forests were destroyed, in part to make habitat damage than bottom trawls, and
of global seafood (Kelleher, 2005). way for shrimp farms. While this trend are much better at targeting shrimp.
Bycatch includes fish, crustaceans has slowed, at one point 40 percent of Similarly, some shrimp farms, like those
and occasionally turtles. At its worst, the small shrimp farms in Asia displaced in the U.S., are subject to laws limiting
in some tropical areas the bycatch-to- mangroves (Clay & Boyd, 1998). their environmental impacts, such as
shrimp ratio can be up to 10-to-1. Proper wetlands loss or untreated pollution,
gear selection can bring that down Impact on Wild Fisheries Farmed making them a good alternative to most
substantially. shrimp are fed a diet that includes wild imported farmed shrimp.
caught fish as an ingredient. For every
For every pound of U.S. Gulf of Mexico ton of shrimp that is farmed, 1.4 tons of
shrimp landed, 4.5 pounds of fish and wild fish are used as a feedstock (Tacon
crabs are caught at the same time, and Metian, 2008).
much of which is discarded (Harrington
et al., 2006). The Gulf of Mexico shrimp Pollution When farmed in dense
fishery has the highest estimated concentrations, shrimp can produce
discards on any single fishery (Kelleher substantial waste. Many industrial
2005). shrimp farmers use chemicals like
antibiotics or pesticides and, typically,
Habitat Damage Shrimp trawls untreated effluent waters flow into
drag weighted nets along the ocean the surrounding environment (Miranda
floor, which can tear up aquatic plants, et al., 2007; Xuan Le et al., 2005).
sponges and corals or flatten the Additionally, shrimp are known to carry
seafloor habitat. Fortunately, most exotic diseases that can threaten both
shrimp are caught on soft bottoms, commercial production and wild shrimp
less vulnerable to trawling. populations (Briggs et al., 2005).
T H E S tate of seafood 37
HOW WE In the next decade, the majority of fish we eat will be
farm-raised, not wild.
FARM FISH Global aquaculture includes over 100 species, farmed in
everything from traditional earthen ponds to high-tech
tank systems. Each farming system has its own distinct
environmental footprint. By choosing seafood from better
9%
farms and production systems, consumers can play a positive
28%
role in reducing aquaculture's potential negative impacts.
63%
SHELLFISH
FINFISH
SHRIMP
ESCAPES
POLLUTION
DISEASE
HABITAT DESTRUCTION
T H E S tate of seafood 39
Climate Change and the Oceans How Fishing and Aquaculture Contribute
to Greenhouse Gas Emissions
Climate change is a serious issue that will affect
global seafood sustainability. Global warming and According to the FAO (2008), the seafood industry
ocean acidification have profound implications for makes a “minor but significant” contribution to
the health of marine ecosystems and fisheries. The greenhouse gas emissions through the production,
effects of climate change promise to dramatically processing, transport and storage of seafood. Emis-
compound existing environmental pressures on the sions vary substantially, depending on the fishing
oceans from industrial-scale fishing and aquacul- or farming methods and the form in which seafood
ture. This issue is only now working its way into goes to market. On the production end, more fuel-
discussions about marine sustainability, and will efficient ship engines, fleet configurations and fish-
become more significant in the future. ing gear can lead to fewer emissions. In aquaculture,
energy consumption tends to be higher in shrimp
Rising atmospheric temperatures are already and carnivorous fish farms, and lower in omnivorous
changing ocean temperature, circulation patterns fish and shellfish farms (FAO, 2008).
and the frequency of extreme weather events.
The Intergovernmental Panel on Climate Change Like all food sectors, additional emissions occur
(IPCC, 2007) has concluded with a high degree after the fish has been caught — in processing,
of confidence that marine biological systems are packaging and transport. The highest emissions
already changing, due in part to “rising water are associated with seafood that is transported by
temperatures, as well as related changes in ice plane; air-freight emissions are roughly 3.5 times
cover, salinity, oxygen levels and circulation.” These those of sea freight and more than 90 times those
changes include shifts in the range and abundance of local transportation (when fish is consumed
of marine life in high-latitude oceans, and changes within 250 miles of where it was caught) (FAO,
in fish migration patterns. It is difficult to predict 2008). More than one-third of all seafood is traded
future impacts, but in a warmer world, marine internationally, and that trend is on the rise (FAO,
ecosystem productivity is likely to decline in tropical 2008). The continued globalization of the sea-
and subtropical regions, and potentially increase at food trade — upon which many developing nations
higher latitudes. Climate change may also disrupt depend — is likely to further increase the industry’s
finely-tuned seasonal patterns of reproduction and overall contributions to CO2 emissions. Restoring
migration across ecosystems. Fisheries located in marine fish populations in close proximity to the
the high-latitudes, coastal areas, and upwelling and communities that consume them could both lessen
coral reef systems, are expected to be the most the impact of fisheries on climate and help restore
affected (FAO, 2008). the communities that fish for them.
Crewmen load a Japanese freigher with freshly frozen salmon in Bristol Bay, Alaska. Natalie B. Fobes / National Geographic Stock
There is also growing evidence of climate-related
impacts on coral reefs. Climate change may ulti-
mately cause the demise of more than 80 percent
of the world’s coral reefs. Even the most optimistic
scenarios project annual bleaching in 80 to 100
percent of the world’s coral reefs by 2080, with the
likely result of severe damage and widespread death
of corals around the world (Nellemann et al., 2008).
and European consumer interest in sustainable sea- quantified willingness-to-pay for sustainable wild
food. To start, there has been substantially greater salmon over farmed salmon roughly on par with the
media coverage of the issue in recent years. This is premium individuals are willing to pay for organic
true in both mainstream and trade publications. As foods (Edge Research, 2006). This consumer inter-
a proxy for this expanded coverage, a simple survey est has been accompanied by substantial growth in
Continued on next page >>
S U CC ESS STO RY
T H E S tate of seafood 43
800 INDUSTRY PUBLICATIONS
NEWSletters
600 magazines
major newspapers
instances
the number of private brands and corporate infor- significant growth in the percentage of their sea-
mation touting the environmental attributes food coming from sustainable sources within five
of seafood products. years (Seafood Choices Alliance, 2007). Increas-
ingly, these segments of the seafood industry are
The last five years have also seen steady growth opening themselves to dialogue and are interested
in the Marine Stewardship Council (MSC) certifica- in obtaining information that can help them make
tion program. Currently, more than 3.8 million tons informed decisions about sustainable seafood.
of seafood — over seven percent of total global Many companies have removed unsustainable
catch — is certified through the MSC program (MSC seafood items from their shelves. Others are asking
personal communication, 2009; see Figure 14). This their suppliers where their seafood comes from
represents more than 40 percent of the world’s wild and how it was fished or farmed. Some of the top
salmon and prime whitefish catch, and nearly one- grocery retailer companies have recently developed
fifth of the world’s lobster landings. Globally, more sustainable seafood sourcing policies or guidelines
than 2,400 seafood products from over 50 certified that dictate from which fisheries and farms they will
fisheries bear the blue MSC eco-label. These prod- buy seafood (see Figure 15). Two of the largest food
ucts have an estimated retail value of nearly service companies in the United States, ARAMARK
$1 billion (MSC personal communication, 2009). and Compass Group North America, have commit-
Though there is no MSC-equivalent for farmed ted to sourcing seafood that meets Monterey Bay
seafood, an analogous Aquaculture Stewardship Aquarium’s “Best Choice” or “Good Alternative”
Council (ASC) is being developed. The ASC would be ranking. For most companies, it is a challenge to
responsible for working with independent, third- define and institute a meaningful sustainable sea-
party entities to certify aquaculture operations food policy.
that are in compliance with global standards for Because each company has developed its own sea-
responsible seafood-farming practices. At the same food policy, quantifying the effects of progress to
time, the U.S. Department of Agriculture (USDA) date is a challenge. As an indicator, these case stud-
and comparable European bodies are developing ies below highlight the largest commitments thus
organic standards for farmed seafood that will help far and their ramifications for seafood purchases.
consumers to identify better products.
Walmart
Sustainable Seafood in the In 2006, Walmart — the world’s largest retailer —
Mainstream: Corporate Action pledged that within three to five years it would
Following closely on the heels of consumer inter- source all fresh and frozen wild-caught seafood
est, progressive companies are making responsible from MSC-certified fisheries. Walmart has 1.6 million
seafood purchasing the norm rather than the employees, over 6,000 stores and roughly 60,000
exception. A review of activities and commitments suppliers worldwide — its impact on suppliers is
over the past decade demonstrates a growing enormous. Walmart is partnering with several
wave of engagement by the business community. NGOs, including the MSC, World Wildlife Fund and
Restaurants, retailers and wholesalers anticipate the Sustainable Fisheries Partnership, to help its
1
Figure 14. Volume of seafood that is certi-
fied by the Marine Stewadrship Council
(MSC). Fishery certification is on the rise (MSC
personal communication, 2009). Look for the 0
MSC logo on packaged seafood products. 2005 2006 2007 2008
T H E S tate of seafood 45
Randy Wilder / Monterey Bay Aquarium
In addition to the regional Seafood Watch pocket guides, Monterey Bay Aquarium produces a Spanish language version, a sushi pocket guide, which lists
Japanese names and is more specific to what consumers are likely to find in a sushi bar, and an iPhone application.
S U CC ESS STO RY
The Conservation Alliance the Common Vision for Environ- suppliers and employees; and
for Seafood Solutions mentally Sustainable Seafood. (6) engage in and support policy
Helping Businesses Move Ahead The Common Vision outlines six reform that supports the sustain-
on Seafood Sustainability clear steps companies can take to able management of fisheries and
For most companies, it is a chal- develop a comprehensive corpo- aquaculture operations.
lenge to define and institute a rate policy on sustainable seafood.
Since its launch in 2008, more than
meaningful sustainable seafood Steps in the Common Vision
20 companies have pledged their
policy. To assist businesses, a col- include: (1) make a commitment
support for the Common Vision,
laboration of 15 leading U.S. and to sustainability; (2) collect data
including Walmart, Overwaitea
Canadian organizations, called on the sustainability of seafood
Food Group, Compass Group North
the Conservation Alliance for products; (3) buy environmentally
America and Giant Eagle.
Seafood Solutions (www.solu- responsible seafood; (4) be trans-
tionsforseafood.org), developed parent; (5) educate customers,
T H E S tate of seafood 47
TOP NORTH Grocery Stores
Walmart
OVERALL sales
$259 billion
SEAFOOD
Ahold USA $22 billion
Partnership with New England Aquarium
Stop & Shop, Giant, Martin’s Food Market
tainable seafood sourcing Jay C Food Stores, King Soopers, Kroger, Owen’s,
PayLess Super Markets, Quality Food Centers (QFC),
Rock-a-Nore seafood shop in the UK, selling seafood from the local MSC-certified Hastings fisheries in East
Sussex, UK. © J. Simpson-MSC / Marine Photobank
T H E S tate of seafood 49
A kelp forest in Monterey Bay, California. © David J. Wrobel
T H E S tate of seafood 51
52 TURNING THE TIDE
Conclusion
Earth's oceans sustain us. In addition to their
value as a source of food, jobs and income, they
play a central role in the functioning of the Earth's
ecosystems. Without healthy oceans, life would
not be possible.
T H E S tate of seafood 53
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T H E S tate of seafood 57
Credits
Turning the Tide: The State of Seafood is a project of The document was reviewed by:
the Monterey Bay Aquarium.
Alice Chiu
The mission of the Monterey Bay Aquarium is to Research Associate
inspire conservation of the oceans. Program on Food Security and the Environment
Stanford University
Julie Packard, Executive Director
Tim Fitzgerald
Monterey Bay Aquarium Senior Policy Specialist
886 Cannery Row Environmental Defense Fund
Monterey, California 93940–1023
831–648–4800 Rod Fujita, PhD
Senior Scientist and Director
www.montereybayaquarium.org Environmental Defense Fund