Committing to socially responsible seafood

Last modified: 
August 23, 2018 - 11:12am
Type: Journal Article
Year of publication: 2017
Date published: 06/2017
Authors: John Kittinger, Lydia Teh, Edward Allison, Nathan Bennett, Larry Crowder, Elena Finkbeiner, Christina Hicks, Cheryl Scarton, Katrina Nakamura, Yoshitaka Ota, Jhana Young, Aurora Alifano, Ashley Apel, Allison Arbib, Lori Bishop, Mariah Boyle, Andrés Cisneros-Montemayor, Philip Hunter, Elodie Le Cornu, Max Levine, Richard Jones, Zachary Koehn, Melissa Marschke, Julia Mason, Fiorenza Micheli, Loren McClenachan, Charlotte Opal, Jonathan Peacey, Hoyt Peckham, Eva Schemmel, Vivienne Solis-Rivera, Wilf Swartz, T. Wilhelm
Journal title: Science
Volume: 356
Issue: 6341
Pages: 912 - 913
ISSN: 0036-8075

Seafood is the world's most internationally traded food commodity. Approximately three out of every seven people globally rely on seafood as a primary source of animal protein (1). Revelations about slavery and labor rights abuses in fisheries have sparked outrage and shifted the conversation (23), placing social issues at the forefront of a sector that has spent decades working to improve environmental sustainability. In response, businesses are seeking to reduce unethical practices and reputational risks in their supply chains. Governments are formulating policy responses, and nonprofit and philanthropic organizations are deploying resources and expertise to address critical social issues. Yet the scientific community has not kept pace with concerns for social issues in the sector. As the United Nations Ocean Conference convenes in New York (5 to 9 June), we propose a framework for social responsibility and identify key steps the scientific community must take to inform policy and practice for this global challenge.

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