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

Industry News & Opinion

Sodexo has appointed Cathy Desquesses as its chief people officer, the company announced on Friday.

Before joining Sodexo, Desquesses held multiple leadership roles in the human resources department at General Electric, where she worked for 20 years. Most recently, she was the global HR leader for GE Power Gas.

Desquesses will begin her new role on July 1 and will report to Sodexo CEO Denis Machuel. She will replace Juan Pablo Urruticoechea, who is moving into a new position at Sodexo.

Photo courtesy of Sodexo

Managing Your Business
woman in the kitchen alone

The #MeToo movement has turned sexual harassment into the top labor-related regulatory issue for all employers, triggering action from three out of four companies, according to a new survey on workforce concerns.

About two-thirds (66%) of employers rank the issue among their top two employment-related legal worries, even without a change in the pertinent laws and regulations, the canvass found.

What has changed, concluded surveyor Littler Mendelson, one of the nation’s largest labor-focused legal firms, are employee expectations and the social climate.

“No company...

Managing Your Business
Starbucks college campus

Noncommercial dining centers are often filled with their own Starbucks, Burger Kings, Panera Breads and dozens of other nationally recognized brands. Branded concepts, whether corporate brands or self-operated, offer diners familiar names, menu items, and a sense of place. This translates into more money spent and more diner loyalty for foodservice operators.

However, the success of branded concepts vary greatly. There can be significantly different results depending on whether noncommercial operators decide to franchise, lease or develop their own branded concepts. There’s no one-...

Menu Development
pizza oven

Wood-fired ovens take the biggest slice of the pie when it comes to pizza-cooking preference for consumers. Just fewer than half (45%) of consumers say they prefer a pizza cooked in a wood-fired oven compared to other oven cooking methods. Here are the styles of ovens pizza consumers prefer most.

Wood-fired oven 45% Gas oven 13% Electric oven 11% Grilled 4% Coal oven 4% No preference 23%

Source: Technomic 2018 Pizza Consumer Trend Report , powered by Ignite

Photo courtesy of Thinkstock

FSD Resources

Code for Asynchronous jQuery Munchkin Tracking Code