The science of sustainable seafood, explained
(by University of Washington scientists)
Recreational fishing and commercial fishing are usually separated in science, policy, and management. Integrating them would improve sustainability for all.
Environmental impact displacement is an important policy concept with implications for fisheries and food.
Researchers analyzed Northeast Atlantic fisheries from 1960-2015 and found that increases in spawning stock biomass were highly correlated to fishery policy implementation.
A new report by the World Resources Institute calls for an increase in fish production as an integral part of sustainably feeding 10 billion people by 2050.
WWF’s Living Planet report has great potential to be a valuable policy tool going forward. We hope it leads to widespread terrestrial protections and progressive development policies that enable people to live dignified lives alongside nature. We wish it had a better press release and covered the ocean in a different way.
Scientists are getting closer to figuring out how much of the world’s ocean is fished, but discrepancies in the scale and interpretation of data are producing wildly different answers with contrasting conservation implications.
Conscious eating can and should include several different kinds of food. A plant-based diet has lower impact relative to a standard diet that includes lots of animal protein, but a diet that includes fish can have as low, or even lower impact.
A new paper compares and quantifies the environmental impacts of different foods, an important step for improving agricultural policy and empowering consumer choice.
Fishery scientist Tessa Mazor from CISRO Brisbane writes about her recent study looking at the sustainability of trawling in Australian waters.
The Vaquita Porpoise, a resident of the Sea of Cortez, is near extinction. Recent estimates peg the population of the world’s smallest cetacean at no
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