Now More Than Ever, Our Seafood Choices Matter

Global Collapse of Fisheries Not inevitable

The world’s fish species are headed for collapse by 2048 – unless we act to alter this trend – says a study published Nov. 3 in the journal Science.

The international group of ecologists and economists show that progressive biodiversity loss not only impairs the ability of oceans to feed a growing human population, but also disrupts the stability of marine environments and their ability to recover from stresses. The global trend indicated by the authors is a serious concern: the collapse (defined as 90% depletion) of all species of wild seafood that are currently fished by 2048.

According to the study (“Impacts of Biodiversity Loss on Ocean Ecosystem Services”) every species lost causes a faster unraveling of the overall ecosystem. Conversely, every species recovered adds significantly to overall productivity and stability of the ecosystem. In other words, every species matters.

Collapse is not inevitable

The good news is that the data show ocean ecosystems still hold great ability to recover. In the absence of corrective policies, the findings identify a trend (a collapse by 2048) based on current observations.

“From the Alliance’s perspective, one of the more significant findings of this study is the inherent ability of the ocean to self-heal and regenerate, but only if given the opportunity” says Mike Boots, Seafood Choices Alliance director.

Seafood buyers, sellers and consumers play an important role

Many companies, big and small, are integrating sustainability into their seafood purchasing. Well before the study was published, companies like Unilever, Ahold USA, Wal-Mart, Marks & Spencer, Compass Group, Darden Restaurants and many others were already examining their seafood procurement policies and/or shifting their business towards more responsible choices. And increasingly, seafood suppliers, retailers and restaurateurs are incorporating environmental responsibility in their catalogs, menus, newsletters and websites, and we expect this trend to continue.

“By making investments now to change business operations and reorient purchasing practices, Alliance members are working to ensure that these dire predictions do not come true,” adds Boots. “Instead, they are forcing change both within their companies and across the industry that will allow them to maintain profitable businesses and sell a greater diversity of seafood for years to come.”

Study in Science Reveals Ocean's Ability to Rebound If Given Opportunity

In "Impacts of Biodiversity Loss on Ocean Ecosystem Services" (published November 3, 2006 in the journal Science), an international group of ecologists and economists show that the loss of biodiversity is profoundly reducing the ocean’s ability to produce seafood, resist diseases, filter pollutants, and rebound from stresses such as overfishing and climate change. The authors note that, unless we manage for whole ecosystems (instead of indisvidual species), wild seafood species are heading for global collapse before 2050.

The study reveals that every species lost causes a faster unraveling of the overall ecosystem. Conversely every species recovered adds significantly to overall productivity and stability of the ecosystem and its ability to withstand stresses.

• View the abstract of the study
• View the press release
• Read the coverage of this study in our Newsroom

Worldwatch Institute Notes Seafood Eaters As a Powerful Ally for Beleaguered Fisheries

On the heels of a new study in Science projecting the global collapse of fisheries before 2048, Worldwatch Institute has released its own report showing how the world’s beleaguered fish populations have found an unlikely ally: seafood eaters. From Chinese universities that refuse to serve shark fin soup, to U.S. supermarkets that feature sustainably harvested shrimp, to Japanese consumers who are restoring wild oyster beds, "Catch of the Day: Choosing Seafood for Healthier Oceans" reveals a well-informed population of seafood eaters, distributors, restaurants, and supermarkets is playing a growing role in fostering a more sustainable, lower-impact fishing industry.

“A public that better understands the state of the world’s oceans can be a driving force in helping governments pass legislation to ban destructive fishing, mandate fishing labels that indicate how fish were caught, and create marine preserves off-limits to fishing where fish can spawn,” notes Brian Halweil, a Worldwatch senior researcher and globally recognized food expert.

The rapid decline of marine life is largely a result of increased seafood consumption and the use of high-impact fishing technology, which not only raises yields, but also requires about 12.5 times as much energy to catch fish as the fish provide to those who eat them, explains Halweil. He notes that the United States, Europe, and Japan—the world’s largest seafood consumers—receive most of their seafood through large distributors, restaurants, and supermarkets, so changes in buying habits in these channels could have a profound impact on the health of today’s fish stocks.

“In the same way the organic food movement is evolving beyond the culinary fringe, sustainable seafood can make its biggest impact when it starts appearing at popular supermarkets and restaurants,” says Halweil. “Fish is an incredibly healthful food, but we’ll need to eat less of certain kinds and more of others if we want fish in the future.”

• For more information about seafood and health, click here.
• For more information about making Smart Seafood Choices, click here.