Guest Blogger: Lindsey Fong

In college Lindsey and I were inseparable.  We were both on SRC (Student Representative Council) together, and despite are complete polar-opposite ideals, values, interests, etc we were like peas and carrots.

We’ve both found our way to the east-coast.  There is a group of us out here from UNC (University of Northern Colorado) who have gravitated towards the pull of adult political activism and grimy East Coast living.  Mostly working government-type jobs in DC or floating around in various Grad programs.

Lindsey (always the environmentalist) has an amazing job with Conservation International in DC.  She’s doing what she loves and actually helping the world with her GIANT BRAIN.  Be sure to check out the CI Blog here.


Fish market in Suriname. (Photo: © Cristina Mittermeier)

You have heard by now that ocean health is in serious decline, and fish stocks are increasingly being depleted. What happened to the fish? We ate them.

Recent assessments show that more than 80 percent of commercial fisheries are overexploited, depleted, or being exploited to their maximum capacity. Meanwhile, demand for seafood continues to rise. Aquaculture may provide an opportunity to fill the gap, though as our recent report reveals, it poses its own sustainability issues and trade-offs.

What does this mean for you as a consumer? Navigating the sea of seafood options, concerns, and limitations can be overwhelming, but your choices can help shift demand away from unsustainably harvested stocks, putting pressure on them to improve practices so that all fisheries are better managed.

The most prolific tools for consumers are wallet guide cards, which use a traffic light color system to rank sustainability of different types of seafood. These cards promise to help you to avoid eating endangered or toxic fish (mercury advisories are noted), and spare other animals — such as sea turtles — affected by fishing. However, difficulties exist:

  • Seafood guides are not going to save the ocean on their own. Recent analyses on impact of the guides indicate a limited influence on actual buying habits; I believe this is in part because people aren’t looking at them or using them correctly. Think of it like a voter registration card; carrying it around has no value unless you get yourself to the right polling place, follow the directions and cast your vote.
  • Even with the guides, deciphering sustainable seafood can be confusing. It is difficult to categorize entire species as good or bad. Sustainability depends on where and how the fish was caught — factors not listed on the label — so you may see species listed in all three categories. Also, because of the inconsistency in names used to describe products, it may be hard to know exactly what you’re getting.

The good news? There are things you can do.

  • Shop at supermarkets and restaurants that have made a credible commitment to sustainable seafood. Some stores have adopted policies to stock more sustainable offerings and reduce their purchases of unsustainable products.
  • Use seafood guides — preferably a mobile app — to aid your decision when actually looking at a menu or grocery case. I recommend Monterey Bay Aquarium’s Seafood Watch, which provides an interactive locator (similar to Yelp and Google Places) to help you find and flag restaurants/stores near you. FishPhone by Blue Ocean Institute is another good mobile app service. Both are free. For smartphones other than iPhone or Android, bookmark mobile online guides by Monterey Bay Aquarium and Blue Ocean Institute. If you don’t have a smartphone or internet, you can text the word FISH and the variety to 30644 and you’ll get an instant reply with sustainability and health advisories.
  • Ask questions: this is key to using any guide list. Requesting information from your server or retailer will show businesses that consumers care about their choices, and want more information.
  • Look for seafood eco-label logos, such as the Marine Stewardship Council. Though there are criticisms against these programs, they at least provide assurance that products have been independently certified as meeting a defined standard for sustainably managed fisheries, and that the retailer is making an effort to stock sustainable products.

When I talk to people about sustainable seafood, the first response I often get is doubt that sustainable fisheries can meet demand, especially from large businesses. But the fact is, this is the only way we are going to keep up with increasing food needs. Consider the alternative of rapidly finishing off the remaining fish in the sea … as the decimation of even one species can have effects on entire ecosystems, potentially leading to collapse of much of the ocean biodiversity.

Though these guides are not perfect, they are currently the best resource available to consumers. However, the fact that current efforts haven’t shown enough results means we need to do more.

CI is working with governments, local communities and other partners to improve fisheries regulation and restore ocean health; our consumer choices can also play an important role. We can encourage change by educating ourselves, making better purchasing choices, and continuing to press for more information. Ultimately, by supporting seafood sustainability, everyone benefits — consumers, businesses, the fishing industry and the fish themselves.

Lindsey Fong is the program coordinator for CI’s Science and Knowledge division.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s