No doubt the salmon is a preferred seafood dish. But there is not just one type of salmon. Buying salmon can be quite complex when factoring in seasonality, catch areas, species, regulations and logistics.
From rural remote to dense and urban, the seafood we sell is shepherded along with critical control points prone to mishaps. Sounds complicated? Well it is.
The European Academies Science Advisory Council warned of the “dire consequences” for marine ecosystems and against the “misleading narrative” that deep-sea mining is necessary for metals required to meet the transition to a low-carbon economy.
Imagine if the fish you ate was produced in a way that actually improved the environment, not just sustained it. But actually brought it back to a healthier and more abundant state than it was for previous generations.
In order to answer that question, we should first define sustainability. The term ‘sustainable’ is commonly and loosely used to define practices that don’t degrade the physical and natural environment to the point that it diminishes its longevity.
“Fish, culturally significant in global celebrations, is especially important during China’s Lunar New Year as it symbolizes good luck. The word for ‘fish’ also means ‘extra’, hinting at surplus wealth, health, love, and family in the coming year.