Sustainable seafood – a chef perspective
With no clear, go-to definition, “sustainability” is a word that often rankles – particularly irking people connected to the seafood space. Yet it continues to be one of the widest-used terms the industry has; it’s applied in wide variety of different contexts and circumstances to imply any number of things. It’s been most commonly given as an indication that products are sourced from well-managed, healthy stocks or are species that were caught or farmed using methods that have a minimal impact on the marine environment. More recently, alongside the growth of certification schemes and third-party accreditation, the sustainability agenda has extended further still to examine and evidence the social and ethical impacts of seafood production and fish welfare.
With no clear, go-to definition, “sustainability” is a word that often rankles – particularly irking people connected to the seafood space. Yet it continues to be one of the widest-used terms the industry has; it’s applied in wide variety of different contexts and circumstances to imply any number of things. It’s been most commonly given as an indication that products are sourced from well-managed, healthy stocks or are species that were caught or farmed using methods that have a minimal impact on the marine environment. More recently, alongside the growth of certification schemes and third-party accreditation, the sustainability agenda has extended further still to examine and evidence the social and ethical impacts of seafood production and fish welfare.
