Showing results for: Fisheries
This paper, taken from an inaugural edition on planetary health in the Lancet, analyses global food and nutrient production and diversity by farm size, providing evidence on how smallholder farmers contribute to the quantity and quality of our global food supply and discussing the structural impacts of agriculture on nutrient availability.
This systematic review considers how seafood is currently incorporated and assessed in the sustainable diets literature and examines the barriers to more adequate inclusion of seafood within research on sustainable diets.
The authors used a species distribution model and applied this to the 887 marine fish (which represents 60% of global average annual catch in the 2000s) and invertebrate species in the world oceans under high and low emissions scenarios. The authors find that global maximum catch potential (MCP) is projected to decrease globally by 7.7% between 2010 and 2050, under the business as usual scenario, and the global revenue from this is predicted to decrease by 10.4% compared to 2010. Under the low emissions scenario, MCP is projected to decrease globally by 4.1% and revenue by 7.1%
This is the 2016 edition of the FAO’s State of World Fisheries and Aquaculture. The report estimates that fish now provide 6.7% of all protein consumed by humans globally, passing the 20kg per capita and year mark for the first time.
This paper by researchers at the Johns Hopkins Center for a Livable Future (CLF) suggests that as much as 47 percent of the edible U.S. seafood supply is lost each year. The paper shows that the majority of the waste is produced mainly at the consumer stage. The waste issue adds another layer of pressure on fish stocks and the global seafood supply that are already seriously threatened by overfishing, climate change, pollution, habitat destruction and the use of fish for other purposes besides human consumption.
This paper finds that increasing global demand for fish (due to increasing incomes and worldwide population growth) and developments in fishing methods together threaten to further increase pressure on the most popular fish types. It considers improvements in two areas that may decrease this pressure; increasing the production of farmed fish (aquaculture) and improving the effectiveness of fisheries management.
The authors assess how various scenarios of change would affect future wild stock status and simulate the stock development until the year 2048. Through different scenarios they outline ways that the fishery and aquaculture sectors might develop in the coming decades for four popular types of edible fish that are the most important for the world market; sea bass, salmon, cod and tuna.
This new paper in Marine Policy suggests that eco-label improvements can be made by integrating the carbon footprints of products in sustainability assessments (eco-labels, sustainability certification, or consumer seafood sustainability guides).
In this article in Science, researchers warn that imported fish sold in European and North American shops may be less sustainably caught than claims suggest. The experts argue that projects aimed at stimulating sustainable fishing in developing countries often don’t deliver on their goals and therefore, in order to prevent that the MSC (Marine Stewardship Council) quality label for sustainable fish is undermined, requirements for market access need to be more rigorous.
The launch of the new vegetarian alternative to the meatballs – grönsaksbullar - is what Ikea calls “the first step to include a wider variety of healthier and more sustainable food choices”.
In this report IFPRI describes the major food policy issues, developments, and decisions of 2014 and highlights challenges and opportunities for 2015.
A set of papers from the First International Conference on Global Food Security is now available online. The conference attracted 600 participants from 65 countries. All of the papers in the special issue are open access for the first year and available here.
A study on the impact of climate change on fish stocks by scientists from the UN Environment Programme World Conservation Monitoring Centre (UNEP-WCMC) has identified ocean hotspots for fish extinction and a link between rising temperatures and fish movement.
The Sustainable Seafood Coalition (SSC) has launched a new 'labelling code', intended to ensure that consumers are sure about what environmental claims on fish and seafood mean. A new 'sourcing code' accompanies the labelling and ensures that the coalition members source their fish and seafood products responsibly.