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The Role of Sustainable Fisheries and Aquaculture for Food Security and Nutrition

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The Role of Sustainable Fisheries and Aquaculture for Food Security and Nutrition The Role of Sustainable Fisheries and Aquaculture for Food Security and Nutrition James Rohan CPA MBA WorldFish, FAO and World Resources Institute has conducted research recently which will support many of the questions suggested. Principles of sustainable business should be considered as the framework seeks to have minimal negative impact on the global or local environment, community, society, or economy,while achieving an industrious objective. Local environment will require an understanding of marine life and a model similar to planetary boundaries may promote education, research opportunities and continuous improvement principles. Many of the researchers have commented on the lack of research activity in this area and justifies the request by FSN for consideration. Rather than calories, I have proposed in the past a nutritional mass balance approach to recognise nutrition for health in food security. This would require consideration of yield and while some researchers have identified process capability, we should also explore product capability. Is nutrition compromised under stress or can it be enhanced with management? Over 90% of the world's living biomass is contained in the oceans, which cover 71% of the Earth's surface. At present, we harvest about 0.2% of marine production. ● Marine sources provide about 20% of the animal protein eaten by humans. Another 5% is provided indirectly via livestock fed with fish. ● 60% of fish consumption is by the developing world. ● The fishing enterprise employs some 200 million people worldwide. http://www.globalchange.umich.edu/globalchange2/current/lectures/fisheries/fisheries.html Data exists which suggests some fisheries are over and under exploited. Deep sea fisheries lack productivity but resilience of all systems should be explored. Fisheries will need a paradigm similar to Rockstroms planetary boundaries to create common standards and sustainable practice measurement. Past activity, movement of species, including invasive plants, population movement and city expansion need to be analysed as a system. Respective contribution of fisheries and aquaculture to food security and nutrition: How and to what extent do fisheries and aquaculture contribute to food security - through which impact pathways? What is the evidence available to present fisheries and aquaculture as key ways for improving the food security of targeted populations? Net Nutritional balance sheets To make an adequate assessment of contribution, analysis needs to consider the components of marine resources. Data collected by FAO appears at total resources level and therefore is likely to overlook variability in availability at species level, variation in price impacting access, and variation in use such as diets impacting nutrition and non food usage. Globalisation means nutrition may be imported but quality is not appropriately assessed. World Resources Institute reports that 90% of Fishers in marine capture are small scale. Reasons for failure to scale will change and some evidence is suggested that artisans are beginning to be overwhelmed. The industry therefore has potential to have impact on food security due to the income potential impact on food access as well as availability. It is unclear whether these small scale producers have variety in diet undermining nutritional benefits from fish. Depletion also may be denying cultural customs . Most data seems to focus on export which is reported as 90% processed to reduce waste, whereas domestic trade is more complex. For example, Australia are a net importer of fish but supply high margin products to Asia. Domestic trade only accounts for 30% and is supplemented by imports. Traditional fresh fish varieties are no longer available locally. Cultural practices can be maintained or transported through globalisation. Food security must consider routines and rituals and impacts on culture if they are ceased. http://www.icis.kansai-u.ac.jp/data/journal02-v1/31_Carroll.pdf http://www.npr.org/blogs/thesalt/2012/04/05/150061991/lust-lies-and-empire-the-fishy-t ale-behind-eating-fish-on-friday FAO also will need to include an examination of nutrition as the assumption that fish is nutritionally rich does not take into account how fish are consumed. With increasing obesity in some regions, fish may have become a vehicle for unhealthy choices. Also, aquaculture has practices that risk contamination of the food chain. ● Inorganic chemicals: arsenic, cadmium, lead, mercury, selenium, copper, zinc and iron. ● Organic compounds: polychlorinated biphenyls (PCBs), dioxins and insecticides (chlorinated hydrocarbons). This is a very diverse group with a wide range of industrial uses and a chemical stability that allows them to accumulate and persist in the environment. ● Processing-related compounds: sulphites (used in shrimp processing), polyphosphates, nitrosamines and residues of drugs used in aquaculture (e.g. antibiotics or hormones). ● radioactive water from the Fukushima nuclear plant http://nutritiondata.self.com/facts/fast-foods-generic/5929/2 http://www.fao.org/fishery/topic/14815/en But not all fish is directly consumed. Some is used in fish meal or as fertiliser. Variability and timing of catch compared to sustainable operations There are multiple standards in sustainable sourcing which impacts on investment and purchasing behaviour. Rather than best practice, natural variation in fish stocks should be explored to identify breeding and natural attrition of the food chain. The red list should identify causes and opportunities for improvement and reported with localised statistics with gps data. What are these concept boundaries? Reporting of annual statistics fails to reconcile potential for a “hunger season” in fish. Although it is suggested that 90% of the catch is preserved, suggesting stockpiling, losses by species need exploration. For example, research shows 10% of catch in Nigeria was unmarketable, a further 5% lost in storage crates and up to 13% lost in jute bags. Dry fish has a shelf life of up to 4 weeks. This would suggest industry standards and access to appropriate storage discussions is advisable given the potential waste. Further location and choice of storage to offer yield may be conflicting with cost control efforts. Trends in profitability and yield from methods should be explored further to ensure viable triple bottom line approaches are considered. Aquaculture has grown to 40% of fish supply as a result(see FAO, World Resources Institute). This has grown with aquaponics, with fish byproduct also producing fertiliser for food plants and producing greater potential yield than hydroponics alone.(see Asian-Pacific Aquaculture 2013) Feed for aquaculture demand is a growing resource use. Quotas and catch limits also have an impact on price. http://www.fao.org/docrep/016/i2727e/i2727e01.pdf http://www.dpi.nsw.gov.au/fisheries/pests-diseases/freshwater-pests/species/carp/control -information http://www.murrayriver.com.au/fishing/ http://www.charliecarp.com/download/Charlie%20carp%20fact%20sheet.pdf http://articles.latimes.com/2003/sep/13/local/me-sbriefs13.6 http://www.seafoodforaustralia.com.au/seafood_for_australia/seafood_for_australia.phtml http://www.pir.sa.gov.au/__data/assets/pdf_file/0008/176723/South_Australian_Seafood_ Market_Summary_2012.pdf http://www.unilorin.edu.ng/publications/josephjk/Aspects%20of%20the%20PostHarvest%20F ish%20Handling,%20Storage%20in%20the%20Middlebelt%20of%20Nigeria.pdf http://www.wri.org/sites/default/files/pdf/fishanswer_fulltext.pdf https://www.was.org/ http://www.theguardian.com/sustainable-business/blog/venture-capitalists-embrace-sustai nable-seafood-fish http://www.theguardian.com/sustainable-business/scale-traceability-seafood-industry http://www.abc.net.au/news/2013-12-18/lobster-price/5165582 http://www.huffingtonpost.com/2013/12/16/china-shark-fin-soup_n_4452897.html Women and food security: What is the specific role of women in enhancing food security in fisheries and aquaculture sectors? What are the threats and barriers to this specific role and why and how should this role be strengthened? Women make up 46% of small scale fisheries including pre and post harvest but make very little income. Food security has a traditional view and food access needs to consider the impact of same sex marriage or choosing not to marry. In some parts of Africa, stories of transactional sex to purchase fish suggest it may be attributing to HIV Aids. Research indicates gender bias but increasingly, women are taking up greater working roles. ● In many parts of the world, women engage in collecting mollusks and near-shore fishing using small hand nets ● use gear to fish near-shore and off-shore in canoes or boats ● women support men’s fishing activities by engaging in pre- and post-harvest subsistence tasks and managing the household while men are away at sea. ● They might also support men by providing much needed credit for boats and gear Customary beliefs, norms and laws and unfavorable regulatory structures of the state, reduce women’s access to fisheries resources, assets and decision-making . Governance particularly can undermine participation and food security. The impact of industrialized fishing has been found to push artisanal male fishers out of business and to undermine the livelihoods of female traders. New industries may bring new opportunities such as women taking up seaweed cultivation or harvesting sea cucumber, or finding employment in fish processing factories, where working conditions are often poor. It would
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