Finding Nemo
Let’s Talk Fisheries
If you think the caretakers of the global economy have bigger fish to fry than unsustainable seafood consumption, think again.
Global fish consumption has doubled since the 1960s, and fish stocks have paid the price; large-scale fishing has resulted in a 90% decrease in global fish stocks (UN Food and Agriculture Organization). Fishing used to be a local, community-based industry where fishermen and women would buy supplies from local shipyards and tackle stores, and sell to local distributors. Now boats are big, and nets are even bigger — one net can hold the weight of 13 jumbo jets. Farmed fish emerged as a way to meet growing demand that is outstripping the natural supply. Last year, people consumed more farmed fish than wild caught for the first time in human history. Factory fish farming, however, carries its own environmental costs, as open net-cages cause farm waste, chemicals, and parasites to be released directly into the surrounding waters, harming other marine life.
So what’s a seafood lover to do? Pay attention to sustainable fishing guides, like this one from Seafood Watch. Try to eat local — you’ll have fresher fish and a stronger connection to the people who fished it for you. Think about what’s going on in the supply chain — how seafood gets from ocean to plate — and whether nor not co-ops might provide a more sustainable way to supply seafood for generations to come.
Kate Starr, CIO
Scottish salmon — what’s not to love? I’ll take mine on an everything bagel with cream cheese. Oh, and hold the sea lice.
That’s right — sea lice infect salmon farmed in Scotland at higher rates than in other parts of the world.
On second thought, I’ll take the herring.
Encourage Capital and Zoma Capital (both friends of Flat World) have launched Pescador, a holding company for investments in sustainable fisheries. It’s a great way to invest in the future of fish, and it comes after two years of deep research to lay out blueprints for investing in fisheries of all sizes.
Imagine the sun setting on the Pacific Ocean after a day of surfing in Northern California. You stop by a roadside stand piled high with glistening fish fresh from that day’s catch to make a delicious, healthy dinner for your family, in a wood fired stove, with a bottle of Sancerre from your cellar….
Yeah, right! For those of us who live in the real world, here’s an interesting seafood CSA. At least we’ll have fresh fish at least once a week.
