Scientists create new sustainable seafood tool for consumers
A new coalition of fisheries management experts is banding together to create a new series of fisheries databases for consumers, a counter to what they say are inaccurate portrayals of sustainable fishing by the mass media.
The international coalition, based at the University of Washington in the United States, has formed the Collaborative for Food from Our Oceans Data (CFOOD) project to gather worldwide data on the world’s fisheries. It will include a website and social media channels to present the data.
“The CFOOD website allows us to offer independent scientific commentary to debunk false claims, support responsible science, or introduce new issues based on recent research,” said Ray Hilborn, Professor at University of Washington’s School of Aquatic and Fishery Sciences and founder of the CFOOD initiative.
The site, according to its backers, will provide science-based information for consumers on sustainable seafood choices.
“The ocean is a remarkably abundant source of healthy protein,” Hilborn said. “And while sustainability challenges exist, particularly in areas lacking sufficient fishery management infrastructure, many fisheries around the world are well-managed and sustainable. The message doesn’t always seem to resonate with consumers because of misinformation they continue to hear in the media.”