What is tolerated in our oceans would not be tolerated on land. I am convinced of that. Can you imagine going deer hunting for a buck and then killing every doe, rabbit, squirrel, hawk, chipmunk and eagle in the area just to get that one deer? In our oceans, the equivalent of that happens every day in the hunt for fish that is most marketable. According to a recent report issued by the Natural Resources Defense Council, in order to put wild-caught seafood on dinner tables, more than 650,000 marine mammals are killed or seriously injured every year in foreign fisheries after being hooked, entangled or trapped in fishing gear. This marine mammal “bycatch” is just a very small part of the total bycatch that is wasted by fisheries each year.
Why is it important to know this? If you buy fish in the United States, nine times out of 10, it will have been imported from countries where sustainable fishing is not practiced or enforced. Do you really know the true story behind the seafood that you serve to your guests?
“People don’t understand what goes into where their seafood has come from,” Elizabeth Fitzsimons, outreach coordinator for the New England Aquarium, told me in an interview for my recently posted article on sustainable seafood. “We have an enormous amount of seafood that is imported. It is the second largest trade imbalance that we have in this country,” she said.
‘Sustainable Fish 101’
In my article I try to make sense of what is sustainable or not sustainable when it comes to fish. Elizabeth did a great job explaining it all to me. I also cite many other sources that you can tap into for additional helpful information. Call it “Sustainable Fish 101.”
In a nutshell, or crab shell if you will, we all eat too much of the same fish. One half of seafood consumed is tuna, shrimp and salmon. More than 50 percent of seafood that people eat is farmed. Less than 3 percent of seafood is farmed in the United States. Just because fish is farmed does not necessarily make it more sustainable. Eating fish lower on the food chain—not tuna, shark, etc.—is definitely a good thing as fish higher on the food chain take much longer to mature.
Fitzsimons says the hospitality industry can play a significant role in driving demand for more sustainable fish. Given that most people eat their seafood at restaurants, there is a platform to introduce fish that people do not know as much about—redfish, hake, and Atlantic pollock, for example. “The idea of diversifying the seafood palette is important,” Fitzsimons says. “People will not go to the store and buy a fish they have not heard of before. It is easier for a server to tell that story.”
Look for Certifications
You can help yourself in your search for what is or is not sustainable fish by looking for certain certifications.
“The Marine Stewardship Council began in Europe and is particularly focused on wild seafood—not farmed,” she says. “They have a robust system for looking at the health of the fish stock, the management of it, and bycatch. You will see it at certain grocery stores. There are a number of other wild-catch certification programs as well. The Aquarium here is one of the founding members of an industry collaboration that will be benchmarking these certifications.” The Aquaculture Stewardship Council is another organization to check out; they are just beginning to certify fish farming operations.
According to NRDC, consumers can play a role in protecting marine mammals by purchasing American-caught seafood that abides by U.S. safety standards. The NRDC says Federal law requires seafood be clearly marked with the country of origin. If you are not sure of seafood’s origin, ask your supplier where it came from, how it was caught, and whether or not it was wild or farmed.
As an industry, through our purchasing practices, we can help push fisheries toward sustainability.
Got comments? I can be reached at (813) 510-3868, or by e-mail at editor@greenlodgingnews.com.
We Have Moved Our Offices!
Green Lodging News has moved its offices from University Heights, Ohio, to Tampa, Fla., as of December 23, 2013. Our new address is: 7438 Gunn Hwy., Tampa, FL 33625. The new office number is (813) 510-3868. My cell number is the same: (216) 702-0334. Of course my e-mail will remain the same: editor@greenlodgingnews.com.
Who is Your Sustainability Champion?
Green Lodging News is always looking to profile sustainability champions in our Personnel Profile section. If you would like to nominate someone for this section of Green Lodging News, contact me at (216) 848-1406, or by e-mail at editor@greenlodgingnews.com.
Looking for Guest Columnists
Every two weeks Green Lodging News posts a new guest column on its website. (Click here for examples.) The guest column also appears in the weekly e-newsletter. Green Lodging News is currently in need of industry experts to contribute occasional guest columns. Experts may include consultants, architects, designers, suppliers and those who own or operate green lodging establishments. Columns may be articles that take a stance on a particular subject or be strictly educational in nature. Columnists benefit by having their photo included along with a one paragraph description of their company. Interested in writing a column? Contact Glenn Hasek, publisher and editor, at (216) 848-1406, or by e-mail at editor@greenlodgingnews.com.
Planning Advertising for 2014?
Green Lodging News is accepting reservations for advertising spots for 2014. Many excellent spots are available on the website and in the weekly e-mail newsletter. Many Green Supplier Spotlight dates are also available. Interested in receiving a 2014 media kit? Be sure to contact me as soon as possible at (216) 848-1406, or by e-mail at editor@greenlodgingnews.com. Media kits can also be accessed by clicking here. Thank you to all of those companies that consistently support Green Lodging News.
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As always, I can be reached at editor@greenlodgingnews.com.
