5 things you should know about aquaculture, food systems, and climate change
We – every single one of us on Planet Earth – has an important question to answer: how are we going to feed the world?
This is especially critical because our answer must address multiple challenges:
The immense growth in populations we’ll see in this century alone
The threats of climate change and dwindling resources to provide food security
The need to provide sustainable livelihoods that uplift all communities involved
A solution that many now acknowledge and fervently support, including the United Nations, is sustainable, ethical aquaculture.
The farming of fish, seafood, seaweed and kelp, and even corals, is not only going to provide a nutritious, affordable protein with a lower carbon footprint, but will also help us replenish wild fish and seafood populations and even contribute to the health of our waters.
But to get there, we need to hear everyone’s voices and perspectives on how to do it well and pave the way for expansive, sustainable growth – from environmental activists, to chefs and culinary leaders who shape the meals on our plates, to the water farmers themselves.
This week, a discussion exactly like this took place at South by Southwest. Normally held in Austin over a week-long period, SXSW attracts over 400,000 attendees including entrepreneurs, enthusiasts and ordinary people looking to experience the latest in music, film, technology, economics and impact.
The “Aquaculture, Food Systems, and Climate Change” panel was held on the first day – fittingly so given the urgency of these issues.
Moderated by Social Activist & Chef Andrew Zimmern, it featured the variety of voices we need to hear:
David E. Kelley, an Emmy award winning producer and writer, but surprisingly the founder & owner of the largest trout farm in North America, Riverence
Alexandra Cousteau, the granddaughter of Jacques-Yves Cousteau, and an award-winning ocean activist and advocate for ocean restoration and founder of Oceans 2050.
Sarah Redmond, an innovator, educator, and organic seaweed farmer on the coast of Maine
Here are the key takeaways from the panel that everyone should hear as we continue to shape the path of global food security:
You can feel good about eating farmed fish and seafood.
Chef Andrew Zimmern shared that aquaculture doesn’t need to be on “the defense anymore.” In aquaculture’s earlier days, there were so many bad actors in the space, but that has really changed.
Innovations in tech and the methodologies for raising fish and seafood have shaped aquaculture into an efficient, sustainable solution that can create delicious, nutritious protein at scale.
Plus, as Riverence founder David E. Kelley pointed out, “Some of the bad actors are coming to the conclusion that it makes good business sense to be stewards of the environment and make a healthier product.”
But it’s not just about how far aquaculture has come either. Andrew noted that today “aquaculture can be a powerful force for healing, preservation, economic development, advancing wellness, fixing our broken food system, as well as a variety of other social needs.”
Aquaculture IS what’s needed to save wild fish stocks.
Water farming will help wild fish populations recover and allow well-managed sustainable fisheries to continue providing us the gift of beautiful, wild-caught seafood.
David, who grew up loving fishing, shared his story: “One day, I fell in love with a fish – in this case, salmon. I lived in Maine, but when I grew up, I realized that the salmon had essentially been fished out.
Later in life, I went fishing for salmon in British Columbia. I was enraptured and in awe of this incredible fish. I found the salmon to be a great beacon of verocity and courage. As I learned more about salmon, I realized that salmon had a problem. It tastes good and is good for you.
When you have a food that tastes good and is good for you, humans will eat them. Salmon is a seafood item of choice right now, and it’s only a matter of time until we eat them into extinction – unless aquaculture comes to the rescue.
With the gap between what the market demand versus what the oceans can provide, I saw a dire need to jump in. I got into aquaculture to take the pressure off of wild stocks. “
Seaweed is an essential part of the aquaculture solution.
When many of us think about water farming and aquaculture, we immediately think of fish farms. But seaweed and kelp farming is a critical part of regenerative aquaculture that will help aid in the fight against climate change.
Seaweed farmer Sarah Redmond understands this well: “Seaweed has this very powerful way of attracting people as a porthole into the natural world. It opens up opportunity and excites the imagination of the collective.
At this time, there is a desire and a need to create new types of food systems. We have to have conversations about aquaculture and seaweed in order to transform our food system and ultimately create new ones.”
Ocean activist Alexandra Cousteau also believes the farming of seaweed can be the gateway to restoring abundance to our oceans by 2050, which is the mission of her organization, Oceans 2050:
“Seaweed is actually Oceans 2050’s first project. We’re using data collected from 21 farms on 5 continents including 23,000 farmers, most of whom are women.
We are hoping that the data collected will help us understand how seaweed not only supports our food system, but sequesters carbon and supports biodiversity in an effort to bring our oceans back to life. "
It’s possible to not only save our oceans, but to also bring them back into a state of abundance.
As the granddaughter of Jacques Cousteau, Alexandra has held a lifelong connection to the oceans. “In the course of my lifetime,” she shared, “I have watched the degradation of the ocean continue and continue.
To date, we have lost 50% of the oceans, including whales and marine life that existed when my grandfather used to swim. What I realized is that if we are going to avert the worst case scenario for our oceans in the future, we need to change how we articulate our ambition.
Conserving and sustaining what is left feels insufficient. It is time that we start rebuilding and regenerating in an effort to restore abundance to our oceans.
Oceans 2050 uses the latest science in understanding how we can restore abundance to our oceans by 2050 so that we can enable and amplify people and organizations, companies and initiatives that will rebuild and restore abundance."
You don’t have to be a “consumer” – you can be a “contributor” who actively supports businesses and organizations that advocate for the health of our people and planet.
Alexandra introduced this paradigm shift – a change in mindset that we all can adopt. If we are contributors – not consumers, not only can we save our oceans, but bring them back to a place of thriving, beautiful abundance by 2050.
This means asking questions about where your goods and services come from, demanding traceability and accountability from brands and businesses.
When it comes to our oceans, it means choosing fish and seafood from sustainable water farmers and fisheries and adopting seaweed as more than just a garnish.
Chef Andrew Zimmern recommended adding sea greens to your sautéed greens and kelp to your soups and stews. “No one know’s it in there...it adds a magical salinity and it’s super healthy!”
