treating fish as a public health asset, not a commodity, is ......not a commodity, is key to food...
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2020-08-05, 12:33 PMTreating Fish as a Public Health Asset, Not a Commodity, Is Key to Food Security | Science Times
Page 1 of 4https://www.sciencetimes.com/articles/26754/20200805/treating-fish-public-health-asset-commodity-key-food-security.htm
Aug 05, 2020 | Updated: 12:22 PM EDT Subscribe Now Search
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Treating Fish as a Public Health Asset,Not a Commodity, Is Key to FoodSecurityMark B. Aug 05, 2020 10:10 AM EDT
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One of the answers for food security depends on the attitude towards fish--treatingthem as a domestic public health asset instead of a commodity--according to a newstudy.
The latest paper from members of the research initiative Sea Around Us - IndianOcean and the Sea Around Us global initiative from the University of BritishColumbia inquires about the current policies regarding the fishing industry.
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2020-08-05, 12:33 PMTreating Fish as a Public Health Asset, Not a Commodity, Is Key to Food Security | Science Times
Page 2 of 4https://www.sciencetimes.com/articles/26754/20200805/treating-fish-public-health-asset-commodity-key-food-security.htm
(Photo : Matt Cardy/Getty Images)BRIXHAM, ENGLAND - MARCH 02: Fishing boats moored in Brixham harbour on March 2,2016 in Devon, England.
A Change in Fishing Policies Could Affect Food Security
"Fish constitutes a major component of the diet of more than 3 billion people aroundthe world. In low-income countries, in particular, small-scale fisheries are the mainsource of nutrients for over a billion people," Gabriel Vianna said. Vianna is the leadauthor of the study and works as a research fellow with the Indian Ocean chapter ofSea Around Us.
In their report, titled Fisheries and Policy Implications for Human Nutritionpublished in the latest Current Environmental Health Reports, researchers compiledevidence relating existing fisheries policy to food and nutrient security.
The study noted that since the middle of the 1990s, global fishing hauls have beendeclining by approximately one percent. Overfishing is seen as the main contributingfactor in this decline. The annual one percent translates to about one million tons offish in hauls all over the world.
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Evidence suggests that unless fisheries-related policies that control industrialexploitation of these natural resources are put into place, the reduction trend will onlycontinue.
It is important that fisheries policies drift away from the current export-oriented, profit-maximizingfocus https://t.co/vuqUCcImgx pic.twitter.com/ndINPYz3I6 — Sea Around Us (@SeaAroundUs)August 4, 2020
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Treating Fish as a Public Health Asset, Not a Commodity,Is Key to Food SecurityTreating Fish as a Public Health Asset, Not a Commodity, Is Key to Food Security
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2020-08-05, 12:33 PMTreating Fish as a Public Health Asset, Not a Commodity, Is Key to Food Security | Science Times
Page 3 of 4https://www.sciencetimes.com/articles/26754/20200805/treating-fish-public-health-asset-commodity-key-food-security.htm
An Urgent Concern
Dirk Zeller, study co-author and director of Sea Around Us - Indian Ocean, noted theurgency of the matter. "If not addressed, the resultant loss in biomass due tooverfishing will translate into a shortage of fatty acids and essential micronutrients,affecting more than 10 percent of the global population, with a disproportionatelyhigh impact in tropical low- and middle-income countries." He added that thispractice, combined with climate change and the challenges of "artisanal andsubsistence fisheries," are considerable concerns to be addressed.
RELATED: Climate change shrinks many fisheries globally
However, other practices, such as the deep structural improvements in effectivefisheries management, as done in various parts of the world, work to improve globalcatch. These improvements can result in a potential increase, and in turn, help solvenutritional shortfalls.
In March 2019, a research team led by the University of Western Australia (UWA)and Stanford University established that eco-labels on seafood encourage consumersto purchase sustainably-sourced products. This, in turn, encourages fishers to turn tomore sustainable processes.
Observing 67 fisheries from 50 countries, the research team examined therelationship between implementing improvement efforts and success.
"Interestingly, and contrary to popular opinion, the level of success didn't come fromhow well-financed the fisheries were or their size, with fisheries in developingcountries and smaller catches often carrying out effective improvement initiatives,"said Dr. Kendra Travaille. She is the lead researcher of the study and a member of theUWA Oceans Institute and School of Biological Sciences.
"The research also highlights the power we have as consumers in ensuring asustainable and high standard of fishery practices," Dr. Travaille added. It supportsthe relationship between consumers who direct industrial fisheries, who must adaptto work towards nutrition and food security in their respective countries.
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