Sustainability Project: Due Date: May 109 and May 11th
Over the course of the next few weeks you are going to rate seafood restaurants that claim to
be highly sustainable. You will evaluate a sample of menu options using NOAA's National Marine
Fisheries Service (also referred to as NOAA Fisheries Service) FishWatch program. The NOAA Fisheries
Service is the U.S. Government's primary agency responsible for the stewardship of the nation's living
marine resources and their habitats. The FishWatch program provides scientific information about
different commercial marine species including population status, overfishing status and bycatch. This
information is designed to help you make informed decisions about the seafood you eat.
Using FishWatch information, you will assess a menu based on an actual seafood restaurant that
claims to serve sustainable fish. Using your results, you can choose from the following activities:
1) Write a newspaper article informing residents whether their favorite restaurant serves
sustainable seafood. Keep them honest.
a. If you're group has two people: You must evaluate two restaurants (2 articles)
b. If you're group has three people: You must evaluate three restaurants (3 articles)
c. If you're group has four people: You must evaluate four restaurants (4 articles)
er about
video
Procedure:
1) Start with some background research. Familiarize yourself with the information on the Fish
Watch homepage found here: http://www.nmfs.noaa.gov/fishwatch/
pool weetsepts aprolatuto baghelood.
3) Fill out the menu data sheet using information provided by FishWatch for each species. For
each menu item, describe the current level of biomass (a measure of the quantity of the item,
usually by weight), whether overfishing has occurred or is occurring and whether there is
bycatch associated with the item on the menu. If the restaurant menu does not provide you
enough information to decide how to fill out the data sheet, make sure to write that in the
notes.
4) If a menu item contains more than one type of seafood, be sure to evaluate all the types.
5) Answer the following questions within your article or video
a. Why should a consumer care about the sustainability of seafood?
b. How did you decide whether a restaurant is sustainabiu or not? (Hint: How does
FishWatch define sustainability?)
What were your findings are most of the restaurants truly sustainable according to your
determination or are most really not?
How would you respond to the claim restaurant A to be the "most sustainable
restaurant in your city?"
ii. How would you respond to the assertation that Restaurant D uses "only
sustainable seafood?"
C.
NDAA
d. Were all the menus clear about what type of fish the restaurant was offering?
e. Was it possible in every case to determine if the fish were sustainable?
f. What would you recommend to consumers who want to make sure that they are eating
the most sustainable possible seafood? Hint: Let consumers know what types of
questions they should ask the restaurant to make sure they are getting a sustainably
harvested item.
Early Submissions: This is the final project and the basically the only project for fourth quarter.
There will be some class days to work on the project but with your attendance patterns I recommend
exchanging information if you haven't already. If you submit the project early, I can provide feedback to
get you closer to the grade you really want. I will not take early submissions the after Friday May 4th.
Sustainable US Seafood
A Journey Tom Sea to Market
Activity
Going Green? Evaluating "Sustainable” Seafood
Do you like seafood?
Walleye pollock is a commercial species iused in
McDonald's fish fillet sandwiches. Photo: NOAA
If you are like the average American, you eat around 161bs of fish and shellfish per
years! That is good news for the many fshing and marine aquaculture operations
that sell to markets and restaurant in the United States. However, factors such as
overfishing and bycatch threaten the sustainability of some fisheries.
Commercial fisheries are managed at the stock level. A fish stock is a group of
individuals of the same species that inhabit the same geographic region and inter-
breed when mature. The Maximum Sustainable Yield (MSY) is the greatest number
of fish that can be caught each year without impacting the long-term productivity of
the stock. Overfishing occurs when fishing mortality exceeds a specific threshold,
usually set at a level to achieve MSY. Bycatch refers to organisms other than the
primary target species that are caug it incidentally. Bycatch may include other fish
species or endangered and threatened species like sea turtles, whales and dolphins.
Fortunately, there has been a lot of attention to increasing sustainability of
fisheries over the past several years. In general sustainability represents the ability
of a fish stock to persist in the long term. If a fish stockremains ata constant level
(or even grows) despite fishing pressure over a long time period, it is considered
sustainable. The Sustainable Fisheries Act of 1996 (a set of amendments to the
1976 Magnuson-Stevens Fishery Conservation and Management Act, which autho-
rizes NOAA to manage U.S. commercial and sport fisheries) gave fishery managers
new mandates and tools to promote sustainable fisheries. The Magnuson-Stevens
Reauthorization Act of 2006 included iams designed to end overfishing, expand
programs to promote sustainable nsheries management and improve the science
used to monitor and manage fisheries.
As the concept of sustainability has gained visibility in fisheries management
and policy, commercial vendors like markets and restaurants are increasingly inter-
ested in offering sustainable seafood to their customers. This is a promising devel-
opment, but can consumers be sure that restaurants are living up to their claims
of sustainability?
STUDENT Sustainable Seafood
Sustaina
Scafoo
Student
Activity
Menu A
First course
$8
$42
Mahi Mahi
Seafood Combination
(American lobster, clams, crabs)
Second course
Pacific Halibut
$24
$28
Atlantic Salmon
Additional notes
Menu item
Biomass
Available year
round.
Mahi Mahi
Overfishing?
The population level Fishing rate is at
is unknown, but a recommended
level,
Bycatch?
Regulations are in
Place to minimize
bycatch in the tuna
and swordfish
presumed stable,
fishenes,
Available mostly
Seafood
Combination
year round.
Above target populata At recommended
levels in the Gulf levels. Au 3,
of Maine. Below
torget levds ja
Southern New
Regulations ore
in place to
minimize by catch Crabs are available
All 3.
Janurary to Apol
England.
Available fresh
Pacific Halibut
Above torget
I from Morch to
Fishing rate is at Regulations are in
populated levels recommended lovels place to minimizc
set by the IPHC. bycatche
November
Wild-caught is not
available. Farm-
raised is available
year-round.
Atlantic Salmon significantly below commercial fishing
Not applicable-
for Atlantic salmon there is no
levels. Rebuilding is prohibited, commercial Ashery
plon is in place,
in the us.
torget populaten
for Atlonte Salmon
STUDENT Sustainable Seafood
DN
food
Burghi
Sustainable
Seafood
Menu 1
Appetizers
Sea Scallops
Seafood Volcano
(crab, shrimp, lobster)
Entrees
Pub Fish and Chips
Red Snapper
$10
$38
$12
Market price
Biomass
Menu item
Sea Scallops
Overfishing?
Bycatch?
Additional notes
Seafood
Volcano (Crab,
Shrimp, Lobster)
Fish and Chips
Red Snapper
STUDENT Sustainable Seafond
Sustainability Project: Due Date: May 109 and May 11th
Over the course of the next few weeks you are going to rate seafood restaurants that claim to
be highly sustainable. You will evaluate a sample of menu options using NOAA's National Marine
Fisheries Service (also referred to as NOAA Fisheries Service) FishWatch program. The NOAA Fisheries
Service is the U.S. Government's primary agency responsible for the stewardship of the nation's living
marine resources and their habitats. The FishWatch program provides scientific information about
different commercial marine species including population status, overfishing status and bycatch. This
information is designed to help you make informed decisions about the seafood you eat.
Using FishWatch information, you will assess a menu based on an actual seafood restaurant that
claims to serve sustainable fish. Using your results, you can choose from the following activities:
1) Write a newspaper article informing residents whether their favorite restaurant serves
sustainable seafood. Keep them honest.
a. If you're group has two people: You must evaluate two restaurants (2 articles)
b. If you're group has three people: You must evaluate three restaurants (3 articles)
c. If you're group has four people: You must evaluate four restaurants (4 articles)
er about
video
Procedure:
1) Start with some background research. Familiarize yourself with the information on the Fish
Watch homepage found here: http://www.nmfs.noaa.gov/fishwatch/
pool weetsepts aprolatuto baghelood.
3) Fill out the menu data sheet using information provided by FishWatch for each species. For
each menu item, describe the current level of biomass (a measure of the quantity of the item,
usually by weight), whether overfishing has occurred or is occurring and whether there is
bycatch associated with the item on the menu. If the restaurant menu does not provide you
enough information to decide how to fill out the data sheet, make sure to write that in the
notes.
4) If a menu item contains more than one type of seafood, be sure to evaluate all the types.
5) Answer the following questions within your article or video
a. Why should a consumer care about the sustainability of seafood?
b. How did you decide whether a restaurant is sustainabiu or not? (Hint: How does
FishWatch define sustainability?)
What were your findings are most of the restaurants truly sustainable according to your
determination or are most really not?
How would you respond to the claim restaurant A to be the "most sustainable
restaurant in your city?"
ii. How would you respond to the assertation that Restaurant D uses "only
sustainable seafood?"
C.
NDAA
d. Were all the menus clear about what type of fish the restaurant was offering?
e. Was it possible in every case to determine if the fish were sustainable?
f. What would you recommend to consumers who want to make sure that they are eating
the most sustainable possible seafood? Hint: Let consumers know what types of
questions they should ask the restaurant to make sure they are getting a sustainably
harvested item.
Early Submissions: This is the final project and the basically the only project for fourth quarter.
There will be some class days to work on the project but with your attendance patterns I recommend
exchanging information if you haven't already. If you submit the project early, I can provide feedback to
get you closer to the grade you really want. I will not take early submissions the after Friday May 4th.
Sustaina
Scafoo
Student
Activity
Menu A
First course
$8
$42
Mahi Mahi
Seafood Combination
(American lobster, clams, crabs)
Second course
Pacific Halibut
$24
$28
Atlantic Salmon
Additional notes
Menu item
Biomass
Available year
round.
Mahi Mahi
Overfishing?
The population level Fishing rate is at
is unknown, but a recommended
level,
Bycatch?
Regulations are in
Place to minimize
bycatch in the tuna
and swordfish
presumed stable,
fishenes,
Available mostly
Seafood
Combination
year round.
Above target populata At recommended
levels in the Gulf levels. Au 3,
of Maine. Below
torget levds ja
Southern New
Regulations ore
in place to
minimize by catch Crabs are available
All 3.
Janurary to Apol
England.
Available fresh
Pacific Halibut
Above torget
I from Morch to
Fishing rate is at Regulations are in
populated levels recommended lovels place to minimizc
set by the IPHC. bycatche
November
Wild-caught is not
available. Farm-
raised is available
year-round.
Atlantic Salmon significantly below commercial fishing
Not applicable-
for Atlantic salmon there is no
levels. Rebuilding is prohibited, commercial Ashery
plon is in place,
in the us.
torget populaten
for Atlonte Salmon
STUDENT Sustainable Seafood
DN
food
Burghi
Sustainable
Seafood
Menu 1
Appetizers
Sea Scallops
Seafood Volcano
(crab, shrimp, lobster)
Entrees
Pub Fish and Chips
Red Snapper
$10
$38
$12
Market price
Biomass
Menu item
Sea Scallops
Overfishing?
Bycatch?
Additional notes
Seafood
Volcano (Crab,
Shrimp, Lobster)
Fish and Chips
Red Snapper
STUDENT Sustainable Seafond
Sustainable
Seafood
Brant
my
Red Lobster
Menu D
esc
$8
Appetizers
Red King Crab Legs
Entrees
Stuffed Yellowfin Sole
North Atlantic Swordfish
Market price
Market price
North Atlantic Albacore Tuna Market price
Additional notes
Bycatch?
Overfishing?
Menu item
Biomass
Red King Crab
Stuffed
Yellowfin Sole
North Atlantic
Swordfish
North Atlantic
Albacore Tuna
STUDENT Sustainable Seafood
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