The oceans could look much emptier by 2100, according to a new study that found that most fish species would not be able to survive in their current habitat if average global temperatures rise 4.5 degrees Celsius by the end of the century, as The Guardian reported.
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By David Shiffman
Let's go fishin'! After all, a lone angler fishing from a dock or a few friends going out to sea can't have all that much of an effect on fish populations … right?
The marina in Valencia, Spain. Mark Chinnick (CC BY 2.0)
Cod in a commercial net. Derek Keats (CC BY 2.0)
Fishing off the coast of Brazil, with dolphins swimming nearby. Felipe Vaduga (CC BY 2.0)
EcoWatch Daily Newsletter
By Moira McCarthy
- Researchers say eating at restaurants is generally bad for our overall health.
- They note that 50 percent of full-service restaurant meals and 70 percent of fast-food meals are of poor dietary quality.
- Experts say you can avoid unhealthy eating habits at restaurants by checking the menu beforehand and saving a portion of your meal for lunch the next day.
There was a time not so long ago when dining out was a rare treat and most of our meals were prepared at home.
Making Quality Food Available<p>The study results come as no surprise to food entrepreneur <a href="https://www.specialtyfood.com/news/article/sfa-news-live-innovator-series-shannon-allen-grown/" target="_blank">Shannon Allen</a> and her husband, former NBA star <a href="https://www.basketball-reference.com/players/a/allenra02.html" target="_blank">Ray Allen</a>.</p><p>Eight years ago, while driving along a suburban Boston highway and realizing her young son with type 1 diabetes needed to eat quickly, Shannon Allen was faced with the realization that not one of the many restaurants she passed — fast food or otherwise — came close to offering the kind of meals she chooses to feed her children.</p><p>In reaction, Allen took action. She formed <a href="https://www.grown.org/our-story/" target="_blank">Grown</a>, a group of organically certified restaurants.</p><p>Her goal is to place a healthy spot to eat quickly close enough for anyone to access.</p><p>So far, Grown has four locations, including one in the Florida stadium that will host <a href="https://www.ecowatch.com/tag/super-bowl" target="_blank" rel="noopener noreferrer">Super Bowl</a> 2020.</p><p>Allen agrees personal choice plays a role in ordering, but she places the responsibility squarely on the restaurants themselves.</p><p>"I think that for the most part, the food industry is broken," Allen told Healthline. "For some families, it's cost prohibitive to eat real food. Delicious, fresh, nutrient dense, organic ingredients are about three times more expensive than conventional grown ingredients, and it only costs pennies to eat traditional fast food, like burgers, tacos, and fries."</p><p>Allen says those choices aren't necessarily a bad thing if they're an occasional meal. However, if that's the only kind of food a person can afford, it will affect their health over time.</p><p>"If we lead with what's right, what is real, and what is obvious — that real food made with fresh, organic ingredients should be the right of every family," she said, "now we are really doing something to change busy people's lives for the better."</p>
Getting the Government to Act<p>Mozaffarian agrees that restaurants must take action, but he adds this problem should be attacked with a societal and governmental effort as well.</p><p>He says federal, state, and local governments should reward restaurants that are doing the right thing.</p><p>Those officials, for example, can link the <a href="https://www.eda.gov/opportunity-zones/" target="_blank">Opportunity Zones</a> legislation to healthier menu items, or provide tax or regulatory policy that encourages and lowers the cost of healthier options and eating.</p><p>He adds that more messaging is needed to consumers about how critical their food choices are for health and healthcare costs.</p><p>"Many chefs are showing that healthier options can taste even better than unhealthy ones. We need more of this innovation," Mozaffarian said.</p>
What You Can Do<p>So, what's a busy diner to do?</p><p><a href="https://susanweinernutrition.com/" target="_blank">Susan Weiner</a>, MS, RDN, CDE, FAADE, owner of Susan Weiner Nutrition, suggests diners take time to think ahead, study menus, and not fall prey to special "value deals."</p><p>"If you're with other people, it's always best to order first," she told Healthline. "You are less likely to be peer influenced."</p><p>She also suggests the following:</p><ul><li>Review the menu before you go to the restaurant so you have a heads-up on the offerings. You can also call in advance to see if food can be prepared in a way that's satisfactory to you.</li><li>Try to avoid the "upsell" meal deals. Stick to the basics.</li><li>Your server is your friend. Be kind, and ask for recommendations that would fit your needs.</li><li>Put some away for lunch tomorrow. Think about how much you would eat at home. Chances are restaurant portions are much larger. Or, share a meal.</li></ul><p>Mozaffarian would also like to see the presidential candidates not just take this up as a talking point, but take action on the campaign trail.</p><p>"With the 2020 elections in full swing, everyone is talking about healthcare and healthcare costs, but no one is addressing a leading driver: poor food," he said.</p><p>"In fact, it sometimes seems like the candidates are trying to outdo each other on the campaign trail by eating the worst food possible. We will never get healthcare costs under control until we fix our food system. This is a leading opportunity for innovation and better health," Mozaffarian said.</p>
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As the Pacific Ocean becomes more acidic, Dungeness crabs, which live in coastal areas, are seeing their shells eaten away, according to a new study commissioned by the National Oceanic and Atmospheric Administration (NOAA).
Ocean waters off the coast of California are acidifying twice as fast as the rest of the world's oceans, new research shows.
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By Eoin Higgins
The climate crisis is hurting the New England fishing industry, claims a new report published Monday, with a decline of 16% in fishing jobs in the northeastern U.S. region from 1996 to 2017 and more instability ahead.
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By Emily Petsko
For many, the end of October evokes images of falling leaves or Halloween's ghosts and ghouls. But those of us focused on oceans also know October as National Seafood Month.
1. Seafood can provide a healthy source of protein to a growing population.<p>Right now, 821 million people around the world are living in hunger. This problem isn't likely to disappear anytime soon, especially with the population projected to grow by 2 billion people over the next 30 years. But by ensuring that fisheries are managed sustainably, and within scientifically sound parameters, we can restore ocean abundance and put enough fish in our waters to feed a sizable portion of the planet. If we look after our oceans properly and avoid overexploiting their resources, they could provide a nutritious meal every day for 1 billion people.</p>
2. Seafood could fill the micronutrient void that exists in many developing countries.<p>Enough fish are caught in many developing countries to nourish their populations, and yet malnutrition remains a persistent problem. How can this be? A team of researchers, including Oceana Science Advisor Dr. Eddie Allison, found that the fish being caught in tropical countries are chock full of important micronutrients — including calcium, iron, zinc, selenium, omega-3 and vitamin A — but they don't always end up on local people's plates. That's because much of the catch is exported, sometimes for the sole purpose of being churned into fishmeal and fed to carnivorous farmed fish like salmon, which are ultimately consumed by people in higher-income countries.</p><p>This has consequences for both local people and the economy. "A lack of fish-derived nutrients has been found to have a large effect on public health, notably infant mortality and hence GDP," Oceana Board Member and fisheries scientist Dr. Daniel Pauly wrote in a <a href="https://oceana.org/blog/daniel-pauly-having-access-fish-good-us" target="_blank">response</a> to the <a href="https://www.nature.com/articles/s41586-019-1592-6" target="_blank">study</a>, which was led by Dr. Christina Hicks. That's why, when we consider the benefits of seafood, it's important to also consider who has access to those benefits.</p>
3. Seafood tends to be a low-carbon food, so it reduces the strain on the environment.<p>Compared to land-based animal proteins like beef and pork, wild-caught seafood has a significantly lower carbon footprint (as long as it's not being carted around the planet by plane). Plus, it requires virtually no fresh water or arable land to harvest it. At a time when concerns over habitat destruction and <a href="https://oceana.org/blog/climate-change-and-oceans-what-you-need-know-united-nations%E2%80%99-new-report" target="_blank">climate change</a> are growing, it's more vital than ever to rethink our global food systems.</p><p>A recent <a href="http://dev-oceanpanel.pantheonsite.io/sites/default/files/2019-09/19_HLP_Report_Ocean_Solution_Climate_Change_final.pdf" target="_blank">report</a> from the High Level Panel for A Sustainable Ocean Economy suggested that climate change could be mitigated, in part, by shifting global diets towards plant- and ocean-based options. "Food from the sea, produced using best practices, can (with some notable exceptions) have some of the lowest greenhouse gas emissions per unit of protein produced of all protein sources," the panel wrote.</p>
4. The fishing sector provides jobs to millions of people — half of whom are women.<img lazy-loadable="true" src="https://assets.rebelmouse.io/eyJhbGciOiJIUzI1NiIsInR5cCI6IkpXVCJ9.eyJpbWFnZSI6Imh0dHBzOi8vYXNzZXRzLnJibC5tcy8yMjA0NTkxMC9vcmlnaW4uanBnIiwiZXhwaXJlc19hdCI6MTY0MjQ1NzU4MX0.oXvmpilVB0-MJEhsqxKrSRD_AU855m0QPizlAXoIoe4/img.jpg?width=980" id="a29f6" class="rm-shortcode" data-rm-shortcode-id="2913e41194d8df4252bfc88b9adb73ed" data-rm-shortcode-name="rebelmouse-image" />
Women and children fish in Pemba, Mozambique. © OCEANA / Ana de la Torriente<p>Roughly 120 million people work in capture fisheries around the world. Over 95% of those people live in developing countries, and nearly half of them are women. Although fishing is typically viewed as a "masculine" occupation, many women make a living by spearing octopus, digging for clams, diving for abalone and packing and processing seafood. This industry is particularly important in small island nations. In Palau and Seychelles, for instance, 10% to 50% of their GDPs may be derived from fisheries, according to <a href="https://www.forbes.com/sites/jamesellsmoor/2019/01/26/rethinking-our-oceans-investing-in-the-blue-economy/#603e11983531" target="_blank"><em>Forbes</em></a>.</p>
5. Fisheries are vital to many Indigenous coastal communities.<p>Indigenous peoples eat roughly 2 percent of all the seafood caught annually around the world, according to a 2016 <a href="https://journals.plos.org/plosone/article?id=10.1371/journal.pone.0166681" target="_blank">study</a> written by Dr. Andrés Cisneros-Montemayor and co-authored by Dr. Pauly. Considering that Indigenous groups comprise just 5% of the global population, their seafood consumption works out to be 15 times higher than that of non-Indigenous peoples.</p><p>So what exactly does this mean? As the study's authors put it: "Marine resources are crucial to the continued existence of coastal Indigenous peoples, and their needs must be explicitly incorporated into management policies." Canada's revamped <em>Fisheries Act</em>, which was championed by Oceana and our allies, is a good example of how this can be achieved. The new version of the Act recognizes Indigenous knowledge and states that the Minster of Fisheries and Oceans has a duty to consider any adverse effects that decisions may have on Indigenous peoples.</p>
Fish at a market in Punta Gorda, Belize. © OCEANA / A. Ellis<p>From coastal communities to octopus fishers to people living in the tropics, it's clear that millions of people around the world depend on abundant oceans. Of course, when we talk about the benefits of seafood, sustainability is an important caveat. <a href="http://www.ecowatch.com/tag/overfishing" rel="noopener noreferrer">Overfishing</a> and destructive fishing methods are still ravaging marine habitats, rendering them less capable of providing for people's nutritional needs in the future. That's why, when you select a fish from a restaurant or your local supermarket's seafood counter, it's important to check the source. The Monterey Bay Aquarium has a helpful tool called <a href="https://www.seafoodwatch.org/" target="_blank">Seafood Watch</a> that simplifies the process.</p><p><em>Want to learn more about how Oceana is helping to save the oceans and feed the world? Visit their campaign page <a href="https://oceana.org/feedtheworld" target="_blank">here</a>.</em></p><p><em>Reposted with permission from our media partner <a href="https://oceana.org/blog/5-ways-sustainable-seafood-can-benefit-people-and-environment" rel="noopener noreferrer">Oceana</a>.</em></p>
By Heather Cruickshank
Trillions of bacteria and other microbes live in the human digestive system. Together, they form a community that's known as the gut microbiota.
Many bacteria in the microbiota play important roles in human health, helping to metabolize food, strengthen intestinal integrity and protect against disease.
By Bret Stetka
Glaciers continue to melt. Sea levels are on the rise. And now scientists believe the changing climate may put our brains at risk. A new analysis predicts that by 2100, increasing water temperatures brought on by a warming planet could result in 96 percent of the world's population not having access to an omega-3 fatty acid crucial to brain health and function.
Tuna auctions are a tourist spectacle in Tokyo. Outside the city's most famous fish market, long queues of visitors hoping for a glimpse of the action begin to form at 5 a.m. The attraction is so popular that last October the Tsukiji fish market, in operation since 1935, moved out from the city center to the district of Toyosu to cope with the crowds.
Tuna is the star of the show: The meaty fish is in such high demand that stocks have come under severe pressure.
Lively trade: In Tokyo, the fish market isn't just big business, it's become a tourist attraction.
Scientists continue to uncover more ways climate change poses a threat to our health, such as the spread of tropical diseases northward and the loss of crucial nutrients in crops. Now, researchers at Harvard have added another risk to that list: increased neurotoxins in seafood.