How Sustainable is Farmed Fish?


Aquaculture has been a boon to the supply chain and as the quality of many species has improved, it has been embraced further.


But the issues of sustainability that have plagued some wild species have also become more prominent on the farm. Ultimately, the ecological impact of aquaculture depends on the species being raised, how they're raised and where the farm is located.

Trout, catfish and tilapia are raised inland in sustainable water supplies where wastes are carefully controlled and cannot contaminate coastal waters or the wild supply.

Salmon are cultivated in net pens usually situated in coastal waters. In the United States, Canada, Chile and other developed nations, salmon farmers must abide by laws that protect the surrounding seas from wastes, so country of origin sourcing and sustainable practices should be key to purchasing decisions.

Clams, oysters and mussels are raised in special beds or on ropes suspended near the shoreline. Harvesting these shellfish does little to disturb the ecosystem. And as they grow, they filter plankton from the water for their food supply and can actually improve water quality.

Shrimp farms run by certain producers in the United States and Mexico use re-circulating closed-water systems and tanks, thus eliminating contamination by waste products; others use inland ponds and treat the wastes internally. Several shrimp farms, including one in Ecuador, have also received organic certification. But generally, shrimp farmed in Asia and Latin America are not as ocean-friendly. Check with your supplier to make sure you're getting sustainably farmed shrimp.

More From FoodService Director

Menu Development
usa map regions

From global flavors to clean labels, it’s clear that some buzzworthy noncommercial menu trends are universal. But FoodService Director ’s 2016 surveys have revealed some noteworthy differences within segments in the Northeast, South, Midwest and West regions. We combed through data from our College and University Census, Hospital Census and Long-Term Care/Senior Living Census for the most surprising variations in menu trends and expectations.

1. Plant-based dishes are on the rise at Midwestern colleges and universities

Seventy-seven percent of C&U operators in this region say...

Industry News & Opinion

Ithaca College is turning to new solutions to address overcrowding at a dining hall that is already understaffed, The Ithacan reports .

The Ithaca, N.Y., school's Terrace Dining Hall has seen a large influx of students this year after being renovated, causing lines to wrap around the dining hall.

To ease congestion, Sodexo Area General Manager Jeffrey Scott told The Ithacan that the eatery has added a separate entree line, as well as signage displaying menu items at less-crowded food stations in an effort to draw students to the other side of the dining hall.

The...

Menu Development
mac cheese pizza

Anybody think the popularity of mac and cheese has played out? Anyone?

More likely, foodservice directors are trying to bake new life into the comfort staple by tweaking the presentation and components. Here’s a snapshot of how that rejuvenation effort looks in streetside restaurants.

Industry News & Opinion

Noncommercial foodservice operations and other employers would be spared from costly new overtime pay regulations if 21 states succeed in the legal challenge they jointly filed yesterday.

The lawsuit asks the U.S. District Court for the Eastern District of Texas to set aside the rules, which are scheduled to take effect on Dec. 1.

If the court rejects the request, restaurants and other businesses will be required after that date to pay overtime to any salaried employee who works more than 40 hours in a week and earns less than $47,476 on an annual basis.

The...

FSD Resources