LAFPC co-sponsored the panel, and LAFPC Founder Paula Daniels facilitated a discussion on the environmental considerations of aquaculture, including comments from working group member Dana Murray, Senior Coastal Policy Manager at Heal the Bay, and Lisa Tucker, Senior Aquaculture Scientist with Seafood Watch at the Monterey Bay Aquarium.
Keep reading to learn about their innovative ideas for encouraging sustainable aquaculture while protecting precious ocean resources.
Paula kicked off the discussion by setting the context for the importance of building a market for aquaculture products in the United States to reduce our reliance on aquaculture imports.
Lisa shared the science-based analysis that Seafood Watch undertakes to assess the environmental impacts of farm-raised and wild seafood options and provide information to consumers. She also shared their innovative approach to working with stakeholders worldwide to improve certifications and rating systems and science-based decision-making.
Dana reflected on a vision for ocean planning that takes into account the many ocean uses—including commercial fishing, aquaculture, shipping, recreation, and more—as part of an effort to understand the impacts of ocean aquaculture projects cumulatively, rather than looking at their individual impacts.
At a keynote luncheon, Helene York, of Bon Appétit Management Company, shared inspiring thoughts on what consumers and procurement officers can do to encourage sustainable aquaculture production here in the United States, to reduce our reliance on beef and fish farmed unsustainably in other parts of the world:
“Pristine production conditions cannot be the goal… How do we change our businesses and education fast enough to keep up with the change of our environment? [Bon Appétit] believes in working with producers who are moving in the right direction, not only those at the top. If we effectively prevent aquaculture from experimenting and learning, we are doing nothing to make it cost-competitive with environmentally harmful production practices in other countries.”
View the full event program.
For more information about the Sustainable Seafood Working Group, click here.