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    4 - Seafood

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    4 - Seafood

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    Montaser
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    6 views54 pages

    4 - Seafood

    Uploaded by

    Montaser

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    © All Rights Reserved
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    of 54

    SUSTAINABILITY EDUCATION FOR

    CULINARY PROFESSIONAL
    Part 4: Seafood in the Food Service Industry

    FEED THE
    PLANET
    Founded by WORLDCHEFS
    Powered by Electrolux & AIESEC
    Road Map
    • Current situation: The unique
    aspects of seafood, where it comes
    from and the state of global fisheries.
    • Problems in sourcing: How the way
    we fish and farm seafood impacts the
    environment—and why it is so
    important
    • Making a Difference: How
    foodservice professional can play a part
    if sustainable seafood by being able to
    recognize healthy fisheries and making
    wise choices as to which seafood they
    menu.
    Seafood Is Unique

    The term seafood encompasses a wide variety of products:


    • Fish: from small, short-lived anchovies to large, carnivorous fish that live
    more than 50 years like sharks and orange roughy
    • Invertebrates: shellfish like mussels, oysters, snails
    • Algae: foraged and farmed

    All seafood comes from two sources:


    • Wild-caught
    • Farmed (aquaculture)
    Seafood Is Unique

    The term seafood encompasses a wide variety of products:


    • Fish: from small, short-lived anchovies to large, carnivorous fish that live
    more than 50 years like sharks and orange roughy
    • Invertebrates: shellfish like mussels, oysters, snails
    • Algae: foraged and farmed

    All seafood comes from two sources:


    • Wild-caught
    • Farmed (aquaculture)
    WHAT IS HAPPENING?

    FEED THE
    PLANET
    Founded by WORLDCHEFS
    Powered by Electrolux & AIESEC
    World Fisheries And Aquaculture Production
    Biomass Of Table Fish In 1900
    Biomass Of Table Fish In 1999
    The maximum wild capture fishery potential from the 90% of fisheries « fully-fished or
    world’s oceans has probably been reached. - FAO overfished »- FAO
    And We Are Now Fishing In Places Where Management
    Efforts Are Infeffective

    Source: Mora, Camillo, et al., Management Effectiveness of the World’s Marine Fisheries. PLOS Biol 7(6)
    Dead Zones
    Plastics Pollution
    Much of the world’s plastic pollution comes from food-related waste.

    By 2050, there will be more plastic in the ocean than fishes.


    Threats To Seafood Sustainability
    Pollution of freshwater
    Persistent carcinogens (DDT, PCBs, etc.), heavy metals, phosphates and
    other chemicals have created rivers and lakes too polluted for
    swimming or fishing; and water that is unsafe to drink.
    SOURCING PROBLEM

    FEED THE
    PLANET
    Founded by WORLDCHEFS
    Powered by Electrolux & AIESEC
    OVERFISHING
    85+% Of Fisheries Are Fully Exploited Or Worse
    Impacts On Ocean Wildlife
    Impacts On Ocean Habitat: Fishing Gear
    Impacts On Ocean Habitat: Fishing Gear
    Threats To Seafood Sustainability
    Illegal, Unreported and Unregulated Fishing (IUU)

    IUU fishing can be stopped when seafood buyers ask for


    information about where their seafood came from and how it was
    caught.
    Aquaculture:
    Open Farms And Impacts On Ocean Habitats
    SOLUTION FOR FOODSERVICES

    FEED THE
    PLANET
    Founded by WORLDCHEFS
    Powered by Electrolux & AIESEC
    What Fish Should I Choose
    • Work with a reputable fish purveyor who can provide insights as to the sustainability,
    whether it is aquaculture or wild-caught, of each species.
    • Research characteristics of sustainable fisheries and aquaculture (following slides)
    • De-emphasize the most common seafood solutions (salmon, tuna, shrimp). This
    narrow focus put pressure on these fisheries with significant environmental impacts.
    • Farm-raised carnivorous fish result in heavy harvesting of small fish which effects
    ecosystems.
    • Serve seasonal seafood
    • Serve local seafood
    • Serve non-carnivorous species and small fish.
    • SERVE MORE VEGETABLES AND GRAINS. While there are excellent health attributes
    to consuming fish, it is still an animal protein. Refer to the Eat Lancet Diet.
    Characteristics Of Sustainable Fisheries

    Fishing Impacts Bycatch Impacts Management: Habitat Impacts


    on the desired on other species Fishery regulations on ocean, river
    species are that are caught balance the needs of or lake habitats
    minimized; or injured the fisherman and are minimized;
    A healthy and unintentionally the long-term There are places w
    abundant fish are minimized or survival of the fish; here fish and
    population is left in non-existent Catch is limited to other species can
    the water to the right number grow, feed and
    ensure future from the right place reproduce
    generations in the right season
    Characteristics Of Sustainable Aquaculture

    Data: Effluent: Farms Habitat Impacts: A Chemicals:


    Complete, that reduce their farm’s location, on Chemical use on
    accurate farm level waste land or in the water, farmed fish
    data help buyers production and changes the farm’s impacts nearby
    understand a discharge reduce impact on habitats species. There are
    farm’s impacts. their impact. and resources. also human health
    concerns.
    Characteristics Of Sustainable Aquaculture

    Feed: Ingredients Escapes: There are Disease: Farms Source of Stock:


    used and their effi many kinds of can host and Reliance on wild
    cient conversion t impacts on spread disease populations for
    o fish protein can nearby wild fish and parasites to farm stock can
    have global ecolog and ecosystems nearby wild fish, have similar
    ical impacts. Feed caused by increasing their impacts to fishing.
    is a defining factor escaped farmed mortality.
    for aquaculture. fish.
    Algae
    Aside from fish, our waters can be a source of algae which
    (microalgae and macroalgae). Both have a promising future!
    Macroalgae
    Microalgae These are large water plants,
    These are single-celled plants, rich in known as sea plants or seaweed,
    oils, proteins and carbohydrates. that are full of essential minerals
    Then can produce fuel, food for and nutrients. There are a wide
    aquaculture, food for humans and variety of these that are cultivated
    animals, plastics, textiles, paper, and or harvested wild and sold in
    medicines. markets across the globe.
    Other Chef Trends
    • Serve “trash fish” which are fish
    that traditionally the fishermen did
    not save and tossed back into the
    water.
    • Reduce seafood portion size in
    favor of more plant-based.
    • Cooking from the whole net
    It is always important to educate
    the consumer as to why certain Pan roasted red fish with
    spring vegetable fricassee and
    seafoods are served. This can
    asparagus veloute, Grace,
    increase business by Chicago, USA
    demonstrating your commitment
    Photo courtesy of Flavor and the Menu
    to the future.
    Need Help Finding Robust Seafood
    Recommendations

    There are organizations world-wide that have created guiding recommendations about
    the sustainability of popular seafood items. The Monterey Bay Aquarium Seafood Watch®
    program provides science based, peer-reviewed recommendations for approximately
    2,000 of the most popular seafood items. Visit SeafoodWatch.org or download the app
    for a complete listing

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