Sustainable Seafood Could Feed A Billion People A Day

It might come as a surprise to hear that Oceana, the world’s largest international advocacy organisation dedicated solely to ocean conservation would be advocating for seafood consumption, especially given that overfishing is a major driver in the decline of ocean wildlife populations. But while overfishing has caused a decline in 34.2 per cent of the world’s fish stocks, potentially leading to the depletion of a quarter of all fish by the end of the century, sustainable fisheries, on the other hand, are beneficial for fish populations, the environment and people.

The premise of sustainable fisheries lies in the belief that fishing practices that adapt to the reproductive rate of fish and maintain the health and productivity of wild fish stocks are not only critical to the sustainable growth of fish species, but also to the health of the surrounding marine ecosystem, coastal communities and the planet.

“Seafood eaters who choose sustainably managed wild seafood can feel good about their choice,” says Jacqueline Savitz, Chief Policy Officer at Oceana. “A healthy, fully restored ocean could feed a billion people a seafood meal every day, forever.”

Feeding a billion people a day extends way beyond directly combating hunger. The benefits of sustainable fishing extend to livelihoods, the economy, human health and the environment.

Sustainable fisheries could help fight hunger

The Food and Agriculture Organisation of the United Nations has advised that “the sustainability of fisheries and aquaculture is a fundamental condition for food security and nutrition.” With more than 3 billion people dependent on fish as a significant part of their diet and with the world’s population projected to grow by 33 per cent by 2050, requiring production of 70 per cent more food to meet demand, a threat to fish stocks is a threat to global food security. With more than 50 percent of the world’s population living in coastal communities, 1.7 billion people living in poverty in major fishing nations and given the World Food Programme’s projected doubling of the number of people suffering from acute hunger to 265 million, due to COVID-19, the sustainable consumption of fish should be a global nutritional priority.

Sustainable seafood is a safer, healthier protein option

“Studies have found that switching proteins from red meat to seafood reduces the risk of heart disease, cancer and diabetes, and micronutrients like those found in wild-caught fish are important in preventing prenatal and maternal mortality, growth retardation, child mortality, cognitive deficits and reduced immune function,” says Jacqueline Savitz of Oceana. Fatty fish also help to control inflammation in the body, supporting immunity in the fight against viruses such as COVID-19. Given recent findings about Zoonotic (animal borne) diseases, sustainably sourced fish is also a safer protein option. According to the FAIRR collaborative investor network, the vast majority of emerging infectious diseases in humans are transmitted from land animals due to conditions such as “high stocking density, indoor confinement, chronic stress, lowered immunity and live transport [which] create the perfect environment for deadly diseases to mutate and spread rapidly.”

Sustainable fisheries are better for the economy

According to the Food and Agriculture Organisation, global per capita fish consumption reached a record of 20.5 kilograms per person in 2020, presenting a tremendous economic opportunity for the 260 million people worldwide whose livelihoods depend on the fisheries sector. Resilient fish stocks and a healthy ocean environment are critical in the support of these livelihoods. According to a 2018 article in the journal, Science, rebuilding fisheries sustainably “could increase global fishing yields by ~15 per cent and profits by ~80 per cent.”

Seafood is also a cost-effective protein source. “When you look at how much fish protein you get per dollar invested compared to all the other animal proteins, fish is a good business decision. Wild seafood is a truly renewable resource,” says Savitz.

Sustainable fisheries are better for the environment

“Wild fisheries produce modest amounts of greenhouse gases and help to support the marine environment whereas land-based agriculture is one of the most significant drivers of climate change and habitat destruction,” says Savitz. Sustainably managed fisheries also reduce the need for clearing arable land, which is on the decline in both developed and developing countries, and requires virtually no freshwater.

“Further, unlike other protein sources, sustainable fishing does not pose a biodiversity risk,” continues Savitz. “On land, you might have to cut down a biodiverse forest to raise livestock. Sustainable fisheries are actually aligned with biodiversity. When sustainably managed, seafood populations rebound and abundance increases. There are dozens of examples of this around the world, but you do not need to look any further than the U.S. haddock fishery, which was in dire straights until it was properly managed. Norway’s herring and Arctic cod populations are two other examples.”

With COVID-19, there has been warranted concern around whether countries will be able to meet their Sustainable Development Goals (SDGs) by 2030.

Sustainable fisheries are at the core of SDG 14 – Conserve and sustainably use the oceans, seas and marine resources for sustainable development. Sustainable fishing practices also directly contribute to eight other Sustainable Development Goals: SDG 1 – No Poverty, SDG 2 – Zero Hunger, SDG 3 – Good Health and Well-being, SDG 5 – Gender Equality, SDG 8 – Decent Work and Economic Growth, SDG 10 – Reduced Inequalities, SDG 12 – Responsible Production and Consumption and SDG 13 – Climate Action.

“Restoring ocean fisheries addresses biodiversity loss on land and in the water, freshwater depletion, climate change, economic growth and development, human health and world hunger,” says Savitz. “That’s why fish is the perfect protein.”