The Environmental Outlook: Sustainable Seafood
AP Photo/Robert F. Bukaty
There’s a very good chance that the fish you order at a restaurant or serve at home was not caught in U.S. waters. About 90 percent of the seafood we consume is imported and much of this is produced on seafood farms. Seafood pens in the ocean and sometimes on land are thought to be the key to developing a sustainable source of seafood, but they raise serious environmental challenges as well. For this month’s Environmental Outlook, we explore new efforts to meet the growing world demand for sustainable seafood.
president, National Fisheries Institute.
director of aquaculture, World Wildlife Fund; co-author with Claude E. Boyd of Oct 2014 book: "Aquaculture, Resource Use, and the Environment."
deputy assistant administrator for regulatory programs, NOAA Fisheries.
contributing writer, National Geographic Magazine; author of "How to Farm a Better Fish," National Geographic, June 2014.
How To Farm A Better Fish
Joel K. Bourne Jr. explored the world's fish farming industry in "How to Farm a Better Fish," which appears in the June issue of National Geographic magazine.
To explore photos from Bourne's story, click through the gallery below.
A Look At Fish Farming Around The World
The Food and Agriculture Organization of the United Nations released a report on sustainable seafood last month.
Here are some of their major findings (credit: FAO of the UN).