Profs & Pints Online: Buying Sustainable Seafood

Feb
12:00am
Profs & Pints Online: Buying Sustainable Seafood

By Profs and Pints
📷
Profs and Pints Online presents: “Buying Sustainable Seafood,” or how to shop like a marine biologist, with David Shiffman, an adjunct professor at Arizona State University's Washington, D.C. Center and fisheries biologist at the Marine Stewardship Council.
[This talk will remain available in recorded form at the link given here for tickets and access.]
Growing numbers of Americans are feeling concerned by the environmental impacts of their meals and looking to sustainable seafoods as healthy and eco-friendly choice for dinner. With so many environmental impacts associated with so many different kinds of fishing, it can be incredibly difficult, however, to figure out what fish options are actually sustainable.
Adding to the confusion, many of the leading figures and organizations offering advice disagree on what sustainable means and offering conflicting recommendations about the same species of fish. The Atlantic blacktip shark, for example, is listed as green/best choice by NOAA FishWatch and red/worst choice by the Environmental Defense Fund's Seafood Selector. Some influential activists argue that no seafood is sustainable, and we should avoid it entirely.
Making matters worse is outright deception by some seafood harvesters and sellers. Because no government regulations govern what products deserve the label, some industry groups wrongly describe as sustainable seafood that is far from it.  Some grocery stores out there sell extremely unsustainable products and even actively mislead people by greenwashing with false sustainability claims.
Dr. David Shiffman, who previously gave an enlightening Profs and Pints Online talk on sharks, gives an encore of his talk on the science of sustainable fisheries management to help clear the waters surrounding sustainable seafood consumption. He'll discuss the different definitions and standards for sustainable seafood, teach you how to read a sustainability label like a fisheries biologist, and challenge some of the most common misconceptions about sustainable seafood, overfishing, and ocean conservation. You'll learn how to avoid being misled by grocery stores and industry groups, and pick up tips and tricks for finding healthy, delicious seafood that is sustainable as well. You'll also learn about what the pandemic has meant for sustainable fisheries and retailers.
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