Vague environmental claims are in breach of international best practice and Commerce Commission guidelines, which list the “dolphin friendly” label as a claim that should not be used.
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Articles on Seafood
Displaying 1 - 20 of 57 articles
Canada is an outlier in its failure to hold buyers and retailers accountable for labour abuse in seafood supply chains.
Climate change and overfishing are depleting global fish stocks with clear implications for the food security future of billions of people.
Several key events highlighted the growing ties between China and Africa.
A new study shows that a time stamp can be put on mercury that accumulates in fish eyes, offering a window into their lifetime exposure.
Sharks are much more severely threatened by humans than vice versa. A marine biologist explains how people can help protect sharks and why some strategies are more effective than others.
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.
As the ocean temperature rises, many marine species are moving toward the north and south poles in search of cooler waters, thus rewriting the menus of seafood restaurants on the West Coast of Canada.
One of the oldest industries, fishing, is entering the world of advanced analytics and data-driven planning. With oceans under stress and key fish stocks dwindling, can precision fishing help?
A tin of tuna is significantly cheaper than many types of fresh meat or fish. But how much can you eat before you need to worry about mercury?
Farming shellfish instead of large, predatory fish, is also better for the planet.
It’s a great time to buy sustainable Australian seafood, from cheaper lobster to farmed prawns and oysters. Here’s how.
An estimated 8 million metric tons of plastic waste enters the ocean each year – equivalent to dumping in a garbage truckload of it every minute. A new report calls on the US to help stem the deluge.
Ecolabelled seafood fetches higher prices in supermarkets, giving retailers and producers the incentive to up their sustainability game.
The industry says the deterrent is necessary, but evidence suggests the devices pose a significant threat to some marine life, including maiming and killing seals.
A new study puts numbers to the health and environmental benefits – or impacts – of individual foods and shows how small changes can make a significant difference.
Tackling bycatch in large-scale fishing can make our seafood habit more sustainable
Local, flexible buyers and networks helped support small-scale seafood supply chains coping with COVID-19 disruptions.
Aquaculture is a growing source of healthy protein for millions of people around the world, but there are big differences between farming fish on land and at sea.
When fish are out of water, consumers are out of their depth.
Top contributors
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Associate Professor of International Development, Michigan State University
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Associate professor, The University of Queensland
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Professor of Aquatic Resources Development, University of Stirling
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Cornelia H. Dudley Professor of Psychology, Knox College
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Communication Manager - CSIRO Oceans and Atmosphere, CSIRO
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Faculty Research Associate in Marine Biology, Arizona State University
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Research Ecologist, National Oceanic and Atmospheric Administration
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Associate Researcher, Yellow Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences
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Professor of Agricultural Economics, Mississippi State University
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Professor of Economics, Colorado State University
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Professor of Ecotoxicology of Delta and Coastal Waters, Vrije Universiteit Amsterdam
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Senior Principal Research Scientist, Environment, CSIRO
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PhD Candidate in Marine Ecology, The University of Western Australia
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Professor in Palaebiology, University of Bristol
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PhD Candidate in Marine Microplastics, University of Southampton
