This is a preview of one of the upcoming Volume 34 notes
by Jessica Hass
In what has been called the “blue revolution,” more and more consumers and producers are turning to seafood as an alternative to land based meat. Unfortunately, natural fisheries are not an inexhaustible resource. The modern fishing industry has been called “the most destructive activity on Earth.” Farming fish, or “aquaculture,” is an alternative method of producing fish for human consumption that could relieve pressures on wild fish populations, but also causes serious environmental degradation. The original purpose of the organic movement was to encourage sustainable, environmentally friendly food production. Congress passed the Organic Foods Production Act in 1990, empowering the USDA to certify organically produced food. None of the current regulations describe organic production of fish, though a number of controversial regulations have been proposed.
This note discusses the purpose of an organic label and organic certification in terms of protection for the environment, consumers, and producers. It then describes current organic labeling requirements for livestock and argues that the USDA certified organic label is an imperfect method of encouraging environmental sustainability and informing consumers. More specifically, the proposed regulations that would control organically produced fish are ineffective and counterproductive. Private certification agencies and other regulations are a more viable alternative.
What should the USDA do to prevent overfishing? What can conservation conscious consumers do to reduce the “blue revolution’s” impact on the environment? Is aquaculture a viable option for reducing the impact of fishing on the oceans?
