End Notes
W
hen it comes to reeling in the right fish
for a family meal, what is considered
safe and environmentally friendly?
Today’s worldwide fishing practices are damaging
marine habitats, depleting our ocean’s resources, and
threatening an industry collapse.
According to USA Today, approximately 900,000
metric tons of fish are wasted and 28 percent of the
annual catch gets tossed overboard due to undesir-
able species. The Marine Stewardship Council (MSC)
Web site lists a staggering 97 percent of stocks that
are being fished either fully or moderately to their
maximum biological capacity. The United Nations
Food and Agriculture Organization mentions that the
global aquaculture production will need to almost
double by the year 2050 to meet consumer demand.
Although some fisheries remain healthy and
productive due to successful management and
responsible harvesting, it is the eco-efficient fish
farming systems that may provide us with a sustain-
able future. Providing consumers with healthy,
abundant, and affordable seafood products that have
a minimal effect on the environment, the NOAA
Fisheries Service statistics reveal that aquaculture is
the fastest growing food supply in the world. While
the U.S. Department of Agriculture reports that in
2005, the value of U.S. aquaculture sales exceeded
one billion dollars.
Many educational resources are available today
to raise consumer awareness and change the tide for
certified sustainable seafood. Information is avail-
able for finding and preparing products that carry the
Marine Steward Council (MSC) certified label. So,
the next time you want to entertain, consider certi-
fying your best meal with sustainable seafood and
cook, eat, and enjoy!
Lisa Burke aND CourTNey grammer
T H E N E W S L E T T E R O F C L A Y T O N C O L L E G E O F N A T U R A L H E A L T H
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