Seafood Ecolabelling: Principles and Practice

Description

The pursuit of balanced conservation of commercially exploited wild fish stocks, and the increasing importance of sustainability in the ever expanding aquaculture industry are never far from the headlines. In recent years there have been some major developments in the recognition of the importance of sustainable and environmentally-friendly fishing and fish culture method, with the introduction and implementation of various types of seafood eco-endorsements. These initiatives have now blossomed into an extensive range of types of product endorsement labels and systems. Building on an earlier book [Phillips et al. (2003) Eco-labelling in Fisheries] this new book comprehensively reviews the current systems in place.

Commencing with a full description of the background and history of ecolabels, ratings, guides and choice systems, a section then follows looking in depth at seafood evaluation and certification. Chapters in this section include details of various approaches and systems including those adopted by the Food and Agriculture Organisation of the UN, the Marine Stewardship Council, the Global Aquaculture Alliance and the Seafood Choices Alliance.

The book's third section encompasses a number of highly significant case studies in the use of eco-labels, including details of programs undertaken with species such as Alaskan Salmon, Pollock, New Zealand Hoki, Baja Red Spiny Lobster, Patagonian Toothfish and British Columbian Salmon. A final section of the book looks at perspectives for the future of seafood choices, ecolabelling, ratings, etc.

Seafood Ecolabelling is an essential purchase for all those involved in fisheries and aquaculture management and product labelling throughout the world. Professionals including fishery scientists and managers, fish farm managers, marine biologists, environmental biologists, conservation biologists and ecologists will find this book to be extremely valuable. Professionals involved in the seafood trade, packaging and seafood product labelling, will find a great deal of commercial interest within this book. Libraries in all universities and research establishments where biological sciences, food science and fisheries are studied and taught should have copies of this important book on their shelves.

Enjoy this great book! Brought to you by SMIRK




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