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.

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Industry News & Opinion

Billerica Memorial High School in Billerica, Mass., is turning to a little friendly competition to get students excited for lunch, Wicked Local Billerica reports.

Throughout the month, the school is hosting a sandwich competiton between its principal and vice principals. Each contestant created a sandwich to be added to the lunch menu for one week, from which a winner will be chosen.

The competition was proposed by Director of School Nutrition April Laskey, who said she was surprised by how responsive people were to the idea.

Read the full story via billerica....

Industry News & Opinion

Just over 100 foodservice workers at Mayo Clinic in Rochester, Minn., have voted to join a branch of the Service Employees International Union, KIMT reports.

SEIU Healthcare Minnesota said that 89% of the ballots cast during last week’s election were in favor of unionizing.

The workers are employed by Sodexo, Mayo Clinic’s current foodservice vendor. The clinic recently announced plans to switch vendors to Morrison Healthcare Food Services, a move that has sparked backlash from workers and led to a lawsuit from the SEIU .

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pasta dish from NC State

From Barilla.

Good-for-you food doesn’t do much good if it’s a hard sell to get diners to eat it. Luckily, pasta is nearly always a crowd-pleaser, especially with student athletes who benefit from its nutritional boost.

“One thing about pasta is that students like it,” says Lisa Eberhart, a registered dietician and director of nutrition and wellness for North Carolina State University, where they serve Barilla pasta. “It’s also a great source of slow-burning carbohydrates.”

In fact, 57% of Gen Z consumers and 58% of millennials call pasta a “preferred food,”...

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The Los Angeles Unified School District has lifted its ban on flavored milk in an effort to reduce food waste, the Los Angeles Times reports.

After implementing the ban in 2011, the district noticed that many students would simply throw away their unused milk containers, causing them to end up in landfills. In order to combat the problem, the district’s board is launching a four-part study in 21 schools that will examine different ways to encourage kids to drink more plain milk.

One of the theories proposed is that students will be more likely to drink plain milk if they...

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