Illegal fish catches threaten the economics of seafood, and contribute to environmental degradation of fisheries.
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Ever eaten a whole fish? No doubt you’ve probably been served one at some point, but you probably didn’t eat everything: the head, fins, and bones stayed on your plate. Food writer and former Alaska fisherwoman Maria Finn thinks that’s wasteful; furthermore, she sees the waste on our plates as symbolic of how we treat our fisheries and marine life generally. Her new book The Whole Fish: How Adventurous Eating of Seafood Can Make You Healthier, Sexier, and Help Save the Ocean covers a wide range of concerns surrounding seafood sustainability.
Today’s guest blogger is EDF scientist Tim Fitzgerald. [social_buttons] Ever stare at the seafood counter and wonder where all that fish comes from? Maybe not, but I do, and a new article in Martha Stewart’s Body+Soul magazine wades through some other issues that might be on your mind – overfishing, fish farming, omega-3s and mercury. […]
Today’s post is by Kristen Honey, EDF Lorry Lokey Fellow. Are sardines making a sustainable and sumptuous comeback? The Washington Post attempted to address this very question yesterday in a provocative article about the self-proclaimed “Sardinistas.” According to this group of nutritionists, environmentalists and foodie revolutionaries, the answer is a resounding “yes!” Sardine advocates and cutting-edge […]
Today’s post is by Environmental Defense Fund scientist Tim Fitzgerald. Seafood is often called brain food. It’s a good source of many different nutrients, including long chain omega-3 fatty acids. Eating fish — or taking fish oil supplements — has been linked to a number of cardiovascular and neurological benefits. For this reason, most health […]
By Lester R. Brown After World War II, accelerating population growth and steadily rising incomes drove the demand for seafood upward at a record pace. At the same time, advances in fishing technologies, including huge refrigerated processing ships that enabled trawlers to exploit distant oceans, enabled fishers to respond to the growing world demand. In […]
Note: Scroll to the bottom to find out about the new Green Kitchen Certification offered by Food Service Warehouse Dear Readers, Some of you have inquired about how I’ve been spending my time since wrapping up production (and living) on the Sust Enable project at the end of July. As I wrote in my post […]
Does proximity to the sea give a city an advantage when it comes to sustainability rankings?
According to SustainLane who just released their 2008 Sustainable City rankings, city traits that are already set in stone like geography and layout play a huge role. Take the greenest cities in America: Portland, San Francisco, Seattle, Chicago and New York. Four out of the five them are situated on the coast and were built before suburbia existed.
This post is by Environmental Defense Fund scientist Tim Fitzgerald. The recent The New York Times story about two high school students who did DNA testing on fish shines a light once again on one of the seafood industry’s dirty little secrets — fish fraud. They found that one fourth of 60 samples of seafood […]
Today’s guest blogger is Environmental Defense scientist Tim Fitzgerald. As a marine scientist who has been researching seafood sustainability and health issues for a long time, I’ve known for a while that bluefin tuna not only has high mercury levels but is severely depleted, too. These magnificent fish are highly prized for their rich, buttery […]