User:Jwgrand3/Seafood
Sustainability
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Many underlying problems associated with the unsustainable consumption of seafood worldwide have been traced to the commodification of seafood.[1] Although the increased efficiency of seafood production which often comes out of intensive aquaculture innovations, for example, might be created with the intention of feeding more people with less resources, it has been theorized that this could actually lead to increased demand for certain seafood products due to increased availability.[2] With the example of intensified aquaculture, this could in turn lead to increased demand for the wild-caught fishmeal that are in turn fed to farmed fish. In this way, some critics argue that the commodification of seafood and other natural resources enables their degradation due to the exchange value which becomes inherently assigned to them. With their “transformation from use value, fundamentally based in human need, to commodity exchange value, geared toward capital accumulation” (p.232)[2] fish are perceived as a potential source for profit and consumption rather than something with intrinsic ecological value.
Texture and taste
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Taste can be considered as certain culture’s inclinations to specific types of seafood as well. With the increased interconnectedness of markets due to globalization, people’s tastes for certain seafoods have been altered with the introduction of cultural-specific cuisines in the global market. One example of this is with sushi. With global trade introducing sushi to western countries, Americans and others have developed a taste for this culture-specific food and have in turn increased demand on fish stocks required for these food stuffs. Blue-fin tuna is one fish in particular which has become endangered due to depletion of fish stocks in the attempt to meet global demand for the seafood.[3]
Mislabelling
[edit]The deceit which comes with mislabeling fish does not only come with economic ramifications. It can also lead consumers to assume that the supply of fish is plentiful in the face of continually escalading demand.[4]
- ^ Hamanda, Shingo; Wilk, Richard (2019). Seafood: Ocean to the Plate. New York: Routledge.
- ^ a b Clausen, Rebecca; Longo, Stefano (2012). "The Tragedy of the Commodity and the Farce of AquAdvantage Salmon®". Development and Change. 43(1): 229–251.
- ^ Bestor, Theodore (2001). "How Sushi Went Global". Foreign Policy – via JSTOR.
- ^ Jacquet, Jennifer; Pauly, Daniel (2007). "The rise of seafood awareness campaigns in an era of collapsing fisheries". Marine Policy. 31: 308–313.