Sustainable seafood is seafood that is either caught or farmed in ways that consider the long-term vitality of
harvested species and the well-being of the oceans, as well as the livelihoods of fisheries-dependent communities.
Sustainable seafood is a way to replenish our oceans and manage their resources into the future.
Informed consumers can make all the difference by finding out where their fish comes from and by making
Sustainable fisheries target plentiful species, including those smaller and lower on the food chain, because they
can reproduce quickly to sustain their populations. They also mandate environmental safeguards like curbing bycatch
and reducing dredging and other destructive fishing practices. Sustainable wild fisheries must be well managed,
with accurate population monitoring and regulations that can track seafood from the fishing boat to the dinner table.
Aquaculture is a big part of the picture. Fish farms produce half of all the seafood the world eats—but not all of
them are created equal. True sustainable operations minimize environmental impacts like pollution, disease, and other
damage to coastal ecosystems on which wild species depend. They also avoid using wild-caught fish as feed, a practice
that puts enormous additional stress on wild fish stocks.