sea·food
[noun] any fish or shellfish from the sea used for foodsus·tain·a·ble
[adj.] capable of being maintained at a steady level without exhausting natural resources or causing severe ecological damage.Sustainable seafood is about eating seafood today, tomorrow and into the future.
Demand for seafood is greater than ever before, and fish stocks are increasingly under pressure. Overfishing of key species and the use of damaging fishing techniques have taken their toll on fish stocks and disrupted the fragile balance of marine ecosystems. However, there is hope. Increasingly, consumers, government and the seafood industry are becoming aware of their impact. Many fishers and farmers are taking steps to improve their practices to the benefit of the environment.
The GoodFishBadFish philosophy is that improving the state of the oceans (and ending overfishing) starts with consumers. Making consumers aware of the power of their purchasing decisions starts with highlighting the demand based nature of the food services industry. By supporting the development of sustainable fisheries we can encourage changes within the industry which will lead to better environmental outcomes.
GoodFishBadFish collates and interprets information about sustainable seafood in order to make consumers’ choices easier.
GoodFishBadFish provide the resources that will allow you to make informed, sustainable, choices. Background information is provided to allow for a clearer understanding of some of the issues relating to seafood sustainability. The ‘Seafood Converter’ helps find sustainable species and offers alternatives to those that should be avoided, with handy cooking tips too. The site also provides additional information and resources that allow for optional further reading on key issues and developments.
By supporting the industries that put fish on our tables and encouraging better environmental practices consumers can turn the tide, ensuring that there will always be ‘plenty more fish in the sea’.