Cheers: Post Covers Chefs and Sustainable Seafood
We were pleased to see that Washington Post environmental reporter Juliet Eilperin graced the pages of the Food section today in an excellent article about the challenge of managing the ocean fisheries in a sustainable manner as seafood demand continues to rise. The article discussed the trap of shifting from consumption of one fish to another as more and more favorite fish populations become depleted.
Given that the Bush Administration, many members of Congress, and some of the media seem to have bought into the myth (hook, line, and sinker) that fish farming will save us, it was refreshing to read an article that acknowledged the problems with popular fish farm methods.
Many chefs serve farm-raised fish on the grounds that farming operations do not deplete wild fish stocks. . . . but scientists and environmental activists say the open-water fish farms that produce them can pollute the ocean while consuming vast amounts of smaller, wild fish as feed for the salmon.
While the Post article was a bit short on solutions, it did highlight some of the great work of chefs who are leading the way toward sustainable seafood consumption.
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