Monday, March 02, 2009

Red lists of seafood to avoid

Is a list of seafood to avoid a good way to save our oceans? Here's a quote from a Canadian who is working to protect fish and save our oceans, who has a sharp opinion on the question of do-not-eat lists:

“The do-not-eat lists are important, because they get people to think about what they are doing and what their actions result in. The hope would be that they result in meaningful moderation, but I think they are such small private statements that they will not work fast enough to stop the over-fishing of several species.”
Her name is Julie Pithers and here's a what Fast Forward Weekly has to say about her: Pithers played an active role in having shark fin soup removed from all Loblaws stores, the company that owns Superstore. A protest was set to be held at a Calgary Superstore against the grocery chain’s sale of shark fin, but just days prior, the Loblaws company distributed letters to protest organizers and other concerned patrons announcing the decision to remove the product from its stores.

Seems like she knows how to help save fish.

What do you think? What's the best way to make more seafood sustainable?


Tesia Love said...

The seafood cards such as those produced by Environmental Defense Fund and Monterey Bay Aquarium are important tools that provide consumers with information on how to make environmentally friendly choices when buying fish. But of course the cards alone aren't enough to solve the enormous problem of overfishing.

Governments regulate fishing, so the only way to end overfishing is to fix fishing regulations. Innovative fisheries management systems such as catch shares, also called “limited access privilege programs,” that use scientifically-set catch limits are the most important tool for ending overfishing.

Marci Shindel said...

What can you do though when restaurants (in the US) are so calous to the issues... how do you spread the word effectively to educate others? For example, a friend of mine emailed a restuarant in Ft. Collins, CO about their use of Mako and Blacktip sharks in their dishes... Their response was not only horrible (and the guy even goggled Lori to find out where she worked to try to intimidate her, though all it did was piss her off). This restaurant's response was abhorrent and ignorant... what can you do when this is the response you get?

Here was the response... (the restaurant is called 2Mayto 2Mato:

--- On Tue, 3/3/09, Jerry Poduska wrote:
From: Jerry Poduska
Subject: RE: Mako and Blacktip sharks
To: Lori Shindel
Date: Tuesday, March 3, 2009, 12:00 PM


Sorry to bother you at work. Does your employer, Xxxxx, Inc, know you do this on company time? I will inform them today.

Neither Mako or Blacktip are endangered or over fished or in general depletion. Where did you get your information as I would like to see it please. U.S. Wildlife Department is mine.

I appreciate your concerns however I don’t appreciate someone who does it “sneaky” without facts!

Have a nice day!

Jerry Poduska
970- 21 4-1083

From: Lori Shindel
Sent: Tuesday, March 03, 2009 11:49 AM
To: comments -at- 2mayto2mato dot com
Subject: Mako and Blacktip sharks

Hi there,
I just wanted to let you know that both the Mako and Blacktip species of sharks are suffering from over fishing and general depletion.

There are alternatives to those fish that would be more ecologically responsible, and the Seafood Watch program at Monterey Bay is a great place to do some research.

Thank you for your time, and as lovers of the oceans alive; I hope you'll take this info to heart. :-)