Conservation & Science

Speaking up for sustainable fisheries

As new members of Congress get up to speed on key issues like oceans and climate, we’re in Washington, D.C., to raise our voice for ocean conservation.

IMG_4003
Jennifer Dianto Kemmerly addressed Congress on the state of fisheries.

On May 1, Jennifer Dianto Kemmerly, the Aquarium’s vice president of global ocean initiatives, testified before the House Natural Resources Subcommittee on Waters, Oceans and Wildlife about the state of fisheries. 

Jenn was invited by Rep. Jared Huffman (D-San Rafael), the subcommittee’s chair, to provide information on the status of U.S. and global fisheries. Building on her remarks to the United Nations in 2017, she provided insight into seafood markets and made policy recommendations to advance the sustainability of U.S. and global fisheries. 

Watch her testimony:

Read more…

Chefs serve up support for sustainable U.S. seafood

On June 14, chefs nationwide will be serving up support for our U.S. sustainable seafood law.

DanielleLeoni_TheBreadFruit&RumBar
Chef Danielle Leoni of The Breadfruit & Rum Bar in Phoenix, Arizona shows off sustainably harvested short-spined thornyheads from California.

Over 50 culinary leaders across the country in cities like Honolulu, Los Angeles, Denver, Kansas City, Cleveland, Sarasota and New York are joining together that evening to celebrate the successes of the Magnuson-Stevens Act (MSA), our country’s premier fisheries management law—and to defend it from threats in Washington D.C.

Two bills currently before Congress, H.R. 200 and S. 1520, would weaken the MSA’s sustainability measures that have largely ended overfishing and recovered depleted species in U.S. waters. Chefs have been particularly vocal in their opposition to these proposals, pointing out that fisheries management is not just an issue for fisherman or coastal residents—it’s a food issue.

The culinary community from landlocked states knows this better than most. Seventy-two chefs from Midwest and Mountain West states recently weighed in with a letter to Congress, urging them to maintain science-based management and accountability measures of the MSA.

“Fisheries management may seem like a weird topic for chefs to get involved in,” says Danielle Leoni, chef and owner of The Breadfruit & Rum Bar in Phoenix, Arizona. “But we all love fish. And as a businessperson, I want access to a consistent supply of sustainable seafood—even though my restaurant is hundreds of miles from the nearest coast.”

Read more…

%d bloggers like this: