Ray Hilborn: Seafood sustainability, certification ‘about money’

October 27, 2015 Canada, International News, National

Seafood sustainability and certification is “about money and value – science has largely been lost”. So claims Ray Hilborn, a professor in the School of Aquatic and Fishery Sciences at the University of Washington. Commenting on CFOOD on recent criticisms made by the World Wildlife Fund (WWF) on the Global Seafood Sustainability Initiative (GSSI), Hilborn said seafood sustainability, “at its core, is about the ability to produce food from the sea in the long term.” However, he argued, “the most interesting development in seafood sustainability is the force driving certification, and — spoiler alert — it isn’t consumers. Read the rest here 13:59

certification ‘about money’, Global Seafood Sustainability Initiative, RAY HILBORN, Seafood sustainability and certification, World Wildlife Fund

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The New England groundfish debacle (Part III): who or what is at fault? Nils E. Stolpe/FishNet

It took me a while to decide how to most accurately describe the situation that has been visited upon the New England fishing communities that are and since colonial times have been dependent on the groundfish fisheries.

NILS STOLPE: The New England groundfish debacle (Part IV): Is cutting back harvest really the answer?

While it’s a fact that’s hardly ever acknowledged, the assumption in fisheries management is that if the population of a stock of fish isn’t at some arbitrary level, it’s because of too much fishing. Hence the term “overfished.” Hence the mandated knee jerk reaction of the fisheries managers to not enough fish; cut back on fishing. What of other factors? They don’t count. It’s all about fishing, because fishing is all that the managers can control; it’s their Maslow’s Hammer. When it comes to the oceans it seems as if it’s about all that the industry connected mega-foundations that support the anti-fishing ENGOs with hundreds of millions of dollars a year in “donations” are interested in controlling. Read the article here

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