Aquaculture in the ocean is going to be a big part of feeding people 37 years from now, and while it’s made a lot of positive improvements, there’s room to do better.
That’s the conclusion which came out of a 2011 workshop involving expert scientists in fisheries, aquaculture and microbiology. The scientists, from Canada, the USA, the Netherlands and the United Nations, published their conclusions in a paper this year titled “Responsible Aquaculture in 2050: Valuing Local Conditions and Human Innovations Will Be Key to Success.”
Its conclusions are clear.
As aquaculture production expands, we must avoid mistakes made during increasing intensification of agriculture. Understanding environmental impacts and measures to mitigate them is important for designing responsible aquaculture production systems.
There are four realistic goals that can make future aquaculture operations more sustainable and productive:
- improvement of management practices to create more efficient and diverse systems at every production level;
- emphasis on local decisionmaking, human capacity development, and collective action to generate productive aquaculture systems that fit into societal constraints and demands;
- development of risk management efforts for all systems that reduce disease problems, eliminate antibiotic and drug abuse, and prevent exotic organism introduction into local waters; and
- creation of systems to better identify more sustainably grown aquaculture products in the market and promote them to individual consumers.
By 2050, seafood will be predominantly sourced through aquaculture, including not only finfish and invertebrates but also seaweeds.
Aquaculture is here to stay, and we have the unique opportunity and foresight to get it as “right” as we possibly can.
And sorry, “just putting it on land” is probably not the best solution. The scientists warn that there are environmental consequences of “closed” land-based systems, such as increased energy use and greenhouse gas emissions.
In their LCA [Life Cycle Analysis] of alternative aquaculture technologies, Ayer and Tyedmers (2009) warned that we could be shifting—not alleviating—environmental impacts by reducing local impacts but increasing material and energy demands. This shift may result in significantly increased contributions to several environmental impacts of global concern, including global warming, nonrenewable resource depletion, and acidification.
They also point out that there is limited land for expansion of agriculture in general, which would make it difficult to find suitable places for large-scale on-land fish farms. They make it clear that expanding aquaculture in coastal and inland waters is going to be a key part of the future.
And the scientists acknowledge that some of today’s fish farmers are already ahead of the game, working to improve their practices in significant ways.
Many of the environmental impacts of aquaculture are being effectively addressed by improvements in management. For example, the reliance on fish meal in feeds has been reduced to 15% for many carnivorous species by replacement with plant-based proteins or other feed sources (Naylor et al. 2009)—a change made in response to environmental and economic concerns.
This has been driven largely by salmon farmers worldwide, who have committed to continually reducing the amount of fishmeal and oil in feed over the past decade. And their reliance on wild fish for feed continues to drop.
Of course, there are many ways all fish farmers can improve, and the scientists in this paper offer hope that it is feasible and practical to have aquaculture worldwide by 2050 that is sustainable while playing a crucial role in feeding the world.
It’s the media’s job to provide context, but when it comes to reporting on farmed salmon, they fail miserably.
The latest example comes from Eastern Canada. While Canadian media was busy vilifying farmed salmon for possibly containing viruses which affect nothing but farmed salmon, they ignored reports showing that terrestrially-farmed meats routinely contain bacteria – the kinds of bacteria which, if the meat is processed and handled incorrectly, can be harmful to human health.
According to the National Antimicrobial Retail Monitoring System report, nearly a decade of research done by the US FDA and the Centre for Veterinary Medicine, your chances are very good for purchasing chicken, turkey, pork or beef containing E. coli, salmonella, enterococcus or campylobacter. Or perhaps all of the above.
It’s pretty much a given that, unless you are a vegan, in the past decade you have eaten meat containing these bacteria.
Should you worry? Should you declare your home a meat-free zone and go vegan?
If you want, but as we’ve pointed out before, the worst case of food-related illness in North America was from cantaloupes, which tragically killed 30 people. And other vegetables have been at the centre of food-related illnesses and deaths too, notably spinach. Vegetables often contain the same bacteria as meat, but like meat, they are usually present in such low quantities that they pose no health risks.
So if you’re a vegan, chances are good you’ve eaten these bacteria too, with no ill effects.
This sort of context is important in any discussion about the food we eat, be it salmon, chicken or spinach. But in the rush to “get it first” and “get people talking” the context is unfortunately the first thing the media cuts out in their reporting.
And because there’s a lot of money tied up in “demarketing” farmed salmon to boost wild salmon, there’s a lot of baloney out there about the healthiness of farmed salmon. Context is sorely needed to balance the nonsense, but most media are too lazy to do even basic investigative work to balance the claims of anti-salmon farming loudmouths.
The science speaks for itself. We are not aware of contaminated farmed salmon causing any deaths (unlike contaminated cantaloupes and spinach). In fact, the UN Food and Agricultural Organization and World Health Organization recently published a comprehensive report showing that the health benefits of consuming oily fish (including farmed salmon) greatly outweigh any risks.
And overall, meat, seafood and veggies are safe. We live in an age where our food supply is the safest it’s ever been. There is no need to be fearful in the grocery store.
So media, enough with the scaremongering farmed salmon stories already. It’s time to show some responsibility and investigative skills and put the context back in your reporting.