Ziptrek Ecotours

Sustainable Seafood

November 2009

In November, 2006 a team of North American and European marine biologists and economists released a report on the state of fish stocks in the world’s oceans.  Not only has our taste for fish caused some ocean species to disappear since the 1800’s, the trend has accelerated in recent years. Roughly one-third of seafood species have collapsed so far. That means their catch has declined 90 percent below the historic maximum. Of these species, seven percent have become extinct.

The lead researcher, Boris Worm of Dalhousie University has warned, “If this trend continues, if we don’t change the way we are managing ocean ecosystems, this trend projects that 100 percent of species will collapse by the year 2048 or around that.”

This shocking conclusion is considered credible, and was arrived at through exhaustive research. Many smaller studies of species loss on smaller, local scales were brought together, in addition to historical archives that tracked changes in species diversity over the past one-thousand years in 12 coastal regions around the world. The team also compiled seafood catch data from 64 large ocean fisheries and analyzed fisheries’ databases. At this time, it is estimated that 90% of all large predatory fish are gone from the world’s oceans.

This forecast is chilling, but not inevitable, and action can be taken to prevent this catastrophe. As Worm himself explains, “We can do this, we know how to do this, and it can be done, but it must be done soon.” So what can we do?

A simple but effective step we can take as individuals is to embrace local initiatives committed to supporting sustainable fisheries.  The Vancouver Aquarium has led the way in this respect with its “Ocean Wise” Seafood Choices Program.  Started in 2005, this conservation initiative is presented in conjunction with local restaurants and other conservation partners.

The program helps diners confidently identify and choose environmentally responsible seafood menu items, as it works to provide participating restaurants with the information and support needed to continuously improve menus from an environmental sustainability perspective.  Several issues are considered which include overfishing,  bycatch (removing animals not intended to be part of the catch) and habitat degradation.

“Ocean Wise” and similar programs are growing throughout North America. There are twelve restaurants in Whistler participating at this time. With credible institutions like the Vancouver Aquarium doing the legwork, consumers are given the power to support sustainable seafood practices. It’s an easy decision for us, and if we don’t make it our children won’t have any choice at all.