Shoppers told to avoid North Sea cod and wild Atlantic salmon

Exclusive: species added to at-risk list as numbers fall, but hake and plaice are boomingConsumers are being urged to steer clear of North Sea cod and wild Atlantic salmon – and eat more herring, plaice and hake – in a fresh attempt to alleviate pressu…

Read more

Waitrose urged to stop selling Shetland scallops over dredging concerns

Waitrose and MSC defend eco credentials of Shetland king scallops as conservation group calls for sales to be suspendedWaitrose has been urged to suspend sales of one of its premium products, an eco-certified king scallop from Shetland, which can sell …

Read more

Meet the new US entrepreneurs farming seaweed for food and fuel

As the world grows and the climate changes, there’s been fresh interest in seaweed – and a new breed of farmers are exploring how best to harness the humble plant’s benefits

Michael Graham reaches into a bright blue tub of bubbling water and pulls out a handful of a dark brown curly substance. It’s slippery to the touch, smells like the sea, and tastes a bit like salty kale.

It’s live seaweed, and Graham – a kelp biologist and the creator of Monterey Bay Seaweeds – has been farming the stuff on a small scale in these big tanks in Moss Landing on the central coast of California for close to two years. Using more than a dozen of these big tubs and a couple of larger tanks, he produces between 50 and 100lbs of seaweed per week.

Continue reading…

Read more

Sainsbury’s named world’s best sustainable seafood supermarket

Marine Stewardship Council table has Sainsbury’s on top with 225 MSC-certified products

Sainsbury’s has been named the best sustainable seafood supermarket in the world in a survey published by the Marine Stewardship Council.

The annual supermarket league table from the international certification body – known for its blue “ecolabel” – rates British supermarkets on their sustainable seafood range. More than 300 fisheries in over 30 countries are certified to the MSC’s sustainable standard.

Continue reading…

Read more

First courgettes, now cod: Iceland trawler strike to hike fish prices

UK consumers face higher prices for cod and haddock as fishermen dispute halts imports and costs jobs at British suppliers

The price of a fish supper could rise in the coming weeks as a strike by Icelandic fishermen threatens the UK’s supply of fresh cod and haddock.

The dispute, which has been fuelled by currency swings following the Brexit vote, has now started to affect British fish industry jobs, with business owners warning consumers that price hikes could be on the horizon. The news threatens a further hit to consumers’ pockets as poor weather in Spain has caused a spike in lettuce, broccoli and aubergine prices.

Continue reading…

Read more

Why oysters, mussels and clams could hold the key to more ethical fish farming

Aquaculture is fast becoming unsustainable and unnecessarily cruel. It’s time to look to bivalves, the most environmentally sound animal species to farm

Aquaculture – the farming of aquatic animals – is one of the fastest growing food production industries in the world. But it’s growing the wrong way. Similar to factory farming, aquaculture is becoming an industrialized food system that is unsustainable and unnecessarily cruel. It doesn’t have to be this way. When it comes to aquaculture, we can avoid making the same mistakes that we made on land.

To reduce the problems in the rapidly growing aquaculture sector, government policies, investors, and farmers should encourage the production of bivalves – a group that includes oysters, mussels and clams. In a recent article in the journal Solutions, my NYU colleagues and I argue that bivalves are the most environmentally sound animal species group, and the least worrying when it comes to welfare.

Continue reading…

Read more

Price of salmon leaps 50% as sea lice epidemic worsens

Producer price set to soar further in 2017 as salmon farmers from Scotland to Norway and Chile battle upsurge in killer pest

You may never have heard of Lepeophtheirus salmonis, and you’re unlikely to have spotted one, because they are usually less than 1.5cm long, but the humble sea louse is creating waves that are about to wash onto your dinner plate.

Balanced on blinis, tucked into bagels or crafted into sushi, salmon has become an everyday luxury in the UK. But fans of seafood may be forced to take it off the menu as prices are expected to soar as a surge in sea lice hits production.

Continue reading…

Read more

Will 2017 be the year we get serious about sustainable food?

The next few years could be pivotal for sustainable food in the realms of organic farming, sustainable fishing and plant based meat alternatives

Americans love to eat. Each person devours, on average, 1,996 lbs – or nearly a ton – of food per year. The enormous effort to satisfy that big appetite creates significant environmental impacts, from fertilizers leaching into our water supplies and overfishing to massive die-offs of bees from pesticides and habitat loss.

Our eating habits come with tremendous social costs, too. More than 70% of the adults in the US and about a third of children are overweight. The medical cost of treating people who are grossly overweight, or obese, reached $147bn within the past decade.

Continue reading…

Read more

The latest weapon in the fight against illegal fishing? Artificial intelligence

A $150,000 reward is up for grabs for any data scientist who can write code for facial recognition software that can pinpoint illegal catch on fishing boats

Facial recognition software is most commonly known as a tool to help police identify a suspected criminal by using machine learning algorithms to analyze his or her face against a database of thousands or millions of other faces. The larger the database, with a greater variety of facial features, the smarter and more successful the software becomes – effectively learning from its mistakes to improve its accuracy.

Related: The government wants more offshore fish farms, but no one is biting

Continue reading…

Read more