Governments all over the world are propping up overfishing. Now scientists have penned an open letter calling on trade ministers to implement stricter regulations against harmful fisheries subsidies.
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To fish the oceans sustainably, nations must reduce bycatch, or accidental catches. But fishermen often resist changing gear or techniques that kill nontargeted species.
Traditional food provenance methods are typically designed to identify one species at a time. So we worked out a new approach, as part of a broader effort to combat seafood fraud and illegal fishing.
Technology and regulation have solved some issues with bycatch. To reduce damage to marine life further, we can harness the skills of our best fishers.
When fish are out of water, consumers are out of their depth.
Fish farms feed millions of people around the world, but they also consume a lot of fish that are dried or ground up to make aquafeed. Researchers are developing more sustainable alternatives.
The oils in fish are excellent buffers against disease. Why don’t we eat more fish?
Bushfires not only destroy things on land, they can also have an impact on our seafood industry including our oyster farms.
The abrupt downturn in seafood consumption in China is wreaking havoc on the traditional fishers of the Torres Strait and other Australian fishing communities
Cape monkfish caught from some areas off Namibia’s coast should be screened for mercury and other heavy metals.
In a world where products are just a few clicks away, foragers continue to seek out their food.
Australian fishing boats throw away up to half the fish they catch. To make the seafood industry sustainable, we need to eat all the fish that get caught.
Without an array of ecosystems and species, it’s tough for farmers to grow crops or ranchers to raise animals.
A lack of sustainability, profitability and transparency in the global fishing industry is exacerbating the problem of slave-like working conditions for crew. Here are the warning signs to look out for.
Aquaculture is endangering the marine environment, threatening the livelihood of small-scale fishers and food security.
The ocean is getting warmer and more acidic but changing our diet could help us cope.
Australians love canned tuna. Here’s our handy guide to finding the most sustainable options for you (and your cat).
Are consumers being duped into thinking they are supporting a sustainable fishery?
A new study shows that sustainable fish farming in deep ocean waters could produce as much seafood as all of the world’s wild fisheries, in a space the size of Lake Michigan or Africa’s Lake Victoria.
Recently revised guidelines on mercury in seafood suggest cutting bait on some fish but making sure you eat other types. Then there are omega-3s to consider. Here are some tips to help you choose.
Principais colaboradores
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Professor & Director, Sea Around Us - Indian Ocean, The University of Western Australia
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Wen Family Chair in Conservation, The University of Western Australia
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Professor, University of Wollongong
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Senior Principal Research Scientist, CSIRO
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Fisheries Economist, Oceans and Atmosphere, CSIRO
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Visiting Scholar, School of Behavioral and Social Sciences, Arizona State University
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Associate Professor of Sustainability and Food Solutions, UMass Boston
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Research Associate, Faculty of Science, University of Technology Sydney
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Associate Professor, Canada Research Chair, Integrated Ocean and Coastal Governance, Dalhousie University
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Marine Ecologist and ARC Future Fellow, University of South Australia
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Postdoctoral Scholar, National Center for Ecological Analysis and Synthesis, University of California, Santa Barbara
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Ph.D. Candidate, University of California, Santa Barbara
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Senior Lecturer in Ocean Biogeochemistry, The Open University
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PhD Candidate, University of Wollongong
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Professor; Faculty of Science, University of Technology Sydney
