Showing results for: Fisheries
Fish are generally seen as more efficient in converting feed into food than land-based species, but, according to a new paper, this conclusion does not hold if the retention of protein and calories is accounted for using a different measure.
In this article, researchers from the UK and USA present their findings of a 2015 case study of Scottish salmon farming, their goal being to illuminate the economic and food security value that may be gained through improved management and use of aquaculture by-products.
The new report by World Wildlife Fund, Appetite for Destruction, highlights the vast amount of land that is needed to grow the crops used for animal feed, including in some of the planet’s most vulnerable areas such as the Amazon, Congo Basin and the Himalayas.
A common hypothesis used to link declining human health to environmental outcomes predicts that illness will reduce human populations or harvest effort, thus benefitting the environment. When investigating the behaviour of fishers around Lake Victoria in Kenya, this research found little evidence that illness reduced fishing effort to indirectly benefit the environment. Instead, ill fishers shifted their fishing methods – using more illegal methods concentrated in inshore areas, that are less physically demanding but environmentally destructive.
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).