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Sustainable Diets: The Gulf Between Management Strategies and the Nutritional Demand for Fish

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Abstract

Fish, the largest source of animal protein in the world, has long been one of the most important foods in the history of humanity. Its contribution to nutritional, economic and social well-being has been a pivotal factor in facilitating population growth over many hundreds of millennia. With population growth predicted to exceed 9 billion by 2050, its continued availability will be essential in taking humanity forwards. As far as sustainable development is concerned, a significant number of studies have suggested the more recent history of fishing is one of over-exploitation, pollution, nutritional inconsistency, depletion, local extinctions and imminent crisis. The incentive-driven free market for fish has encouraged efficiency and industrial scale production. Calculations of fish stocks are mostly based on United Nations data, but the accuracy of this data has also been called into question. As international and national governance failed to deliver effective fisheries management, these have largely been replaced by a proliferation of market-based certification schemes. This paper explores the more recent evidence in order to understand the key challenges of producing fish sustainably. The purpose is to understand how sustainable fish consumption is today. Specifically, it will attempt to investigate the scope and size of the challenges facing the sector, and critically appraise the management strategies currently in place to ensure that the Sustainable Development Goal is met. It will then assess the effectiveness of those organisations charged with governing the sector and attempt to ascertain the extent to which the consumer is aware of the challenges and how this influences seafood purchasing behaviour.

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Authors and Affiliations

  1. Department of Health Professions, Manchester Metropolitan University, Cavendish Street, Manchester, M15 6BG, UK

    Andrew Hollingsworth

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  1. Andrew Hollingsworth
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Correspondence to Andrew Hollingsworth .

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  1. Faculty of Life Sciences, HAW Hamburg, Hamburg, Germany

    Walter Leal Filho

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Hollingsworth, A. (2018). Sustainable Diets: The Gulf Between Management Strategies and the Nutritional Demand for Fish. In: Leal Filho, W. (eds) Handbook of Sustainability Science and Research. World Sustainability Series. Springer, Cham. https://doi.org/10.1007/978-3-319-63007-6_44

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