Ethical consumption: How to choose sustainable seafood
No other phenomenon demonstrates the tragedy of commons better than the mismanagement of world's oceans. Global fish consumption is growing at the rate not less than 2% per year. But this increase in consumption patterns cannot be supported for very long in the face of depleting fish stocks. The loss of biodiversity should be a genuine worry for anyone who is interested in practicing sustainable living. The Hilsha, turtle, crabs and other popular species are threatened due to the increase in popularity as delicious food. In the west bluefin tuna of sushi and its subsequent spread to the Western world. So before you dig into your sushi, check where the seafood comes from. A San Diego based American Albacore Fishing Association is the first sustainable tuna fishery to be officially certified by the Marine Stewardship Council (MSC), an independent non-profit organization that promote environmental awareness in an industry plagued by overfishing and accidental bycatch. The MSC is a barometer of sustainable seafood as the organization tries to use stringent methods in order to certify fisheries. Retailers and consumers can do a lot to support sustainable fishing and this is something that MSC galvanizes on. Their mission is to use ecolabeling and fishery certification programme to contribute to the health of the world's oceans by recognising and rewarding sustainable fishing practices. According to a 2008 Greenpeace report titled "Retailers Role in Supporting the World's Favourite Fish" there are certain ethical sourcing guidelines that they can follow. UK supermarket chain Marks and Spencers stated that it would only source pole & line or line-caught tuna for its fresh foods from sandwiches to fresh steaks. By the end of 2009, they hope to source only pole and line-caught fish for its canned tuna. Sainsbury, Co-op and Marks & Spencer came top according to the report. Princes and John West, most of whose tuna was...
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