The Monterey Bay Aquarium is working to make the global shrimp supply chain more environmentally sustainable, from family farms in Southeast Asia to customers’ plates in the United States. In this third installment of a four-part series, we explore how an innovative partnership is driving an ambitious vision for sustainable shrimp production. (Continued from Part 1 and Part 2.)
Friday rush hour traffic rumbles by the Hanoi coffee shop where Cu Thi Le Thuy sips a cup of hot tea. Mopeds zip between cars, pedestrians weave through the currents and sirens amplify the tumult.
But for Thuy, this is a rare moment of stillness. She gazes past the traffic at Hoàn Kiếm Lake and its Temple of the Jade Mountain, which appears to float on the water. Thuy has a gift for focusing on what’s most important when others might be overwhelmed by the surrounding noise.
The Aquarium hired Thuy as a regional expert who knows her native Vietnam and its neighboring nations inside out.She works as a translator in the broadest sense—helping bridge linguistic, cultural and knowledge gaps between Aquarium experts and the region’s seafood industry representatives. And she’s helping deploy a new tool that aims to share the power, and responsibility, of verification throughout the supply chain.
The Aquarium’s collaboration with Thuy, and regional experts like her, gets to the heart of a common question: Why are we working to influence seafood production an ocean away from our California headquarters?
The Monterey Bay Aquarium is working to make the global shrimp supply chain more environmentally sustainable, from family farms in Southeast Asia to customers’ plates in the United States. In this second installment of a four-part series, we take a peek at life on the shrimp pond—as Seafood Watch wades into the business of small-scale aquaculture in Southeast Asia. (Continued from Part 1.)
Pokkrong Kirdsook, Taylor Voorhees and Tyler Isaac walk single-file onto a thin wooden plank. The boards bow with each step, sagging closer to the pond four feet below. Pokkrong pulls up a spindly rope, lifting a cylindrical mesh cage from the water.
It looks like they could be panning for gold, but the riches in this cage are more lively. Exposed to the warm air on this humid afternoon in southern Thailand, whiteleg shrimp wriggle and jump on the mesh.
Taylor and Tyler, both Seafood Watch senior aquaculture scientists, admire the results. Shrimp farmers need to navigate a number of risks to produce shrimp this healthy. Even the variation within a lunar cycle can impact the development of their protective exoskeletons.
The tiny pier on Pokkrong’s farm is 8,300 miles from the Seafood Watch office in Monterey, California, but Taylor and Tyler feel at home. Both worked in aquaculture production before joining the Aquarium; they even built a small aquaponic rig in Tyler’s backyard.
They’re visiting shrimp operations in the Thai province of Krabi to talk with farmers about everything from local government regulations to wastewater management and natural remedies for shrimp ailments.
The Monterey Bay Aquarium is working to make the global shrimp supply chain more environmentally sustainable, from family farms in Southeast Asia to customers’ plates in the United States. In this first installment of a four-part series, we examine the growing American appetite for shrimp—and how it’s created a booming industry across the Pacific.
Every night, in kitchens across America, hundreds of thousands of people prepare the same dinner. Recently it was cavatelli pasta with zucchini, garlic and cherry tomatoes, sautéed in butter with mascarpone cheese and tender shrimp.
The portioned ingredients—down to the optional bottle of Viognier white wine—are delivered to customers’ doorsteps from Blue Apron, a national meal kit company that makes this sophisticated meal easy to prepare. The shrimp is also sustainable: As a partner of the Monterey Bay Aquarium Seafood Watch program, Blue Apron avoids seafood that’s produced in ways that harm other marine life or the environment.
Carrie Conley of Fort Irwin, California, says she chose Blue Apron because of its partnership with Seafood Watch. Sustainable seafood has been important to her since she started visiting the Aquarium, where she learned about the environmental impacts of fishing and aquaculture.
“If I’m actively trying to find organic chicken,” she reasoned, “why not make better choices across the board?”
Blue Apron makes it easy for customers like Carrie to access sustainably harvested shrimp. But producing that shrimp, and getting it into meal-kit boxes from faraway places like Southeast Asia, is anything but simple.
Ask not (only) what you can do for sea otters, but what sea otters can do for California.
That’s one of the thoughts on the minds of Aquarium scientists in the wake of a new study, which confirms the power of sea otters to restore coastal ecosystems.
Since 2002, the Monterey Bay Aquarium has reared rescued sea otter pups for release to the wild. Female otters in our exhibit serve as their “surrogate mothers,” teaching them critical life skills like how to groom themselves and forage. The hope is that when the pups are released in Elkhorn Slough, a wetland 20 miles north of the Aquarium, they’ll be able to thrive on their own.
A newly published study confirms that these surrogate-reared pups are surviving as well as their wild kin—and the resulting bump in the otter population at Elkhorn Slough is helping to restore the estuary ecosystem.
The Paris Agreement— the strongest global commitment to reduce emissions of carbon dioxide and other heat-trapping gases—became international law on November 4. Ratifying nations from both the developed and developing world have gathered in Marrakech, Morocco, for the 2016 U.N. Climate Change Conference, known as COP22. Nations are now focusing on detailed steps to meet reduction targets designed to keep Earth’s temperature from rising 2 degrees Celsius above pre-industrial levels. Dr. Kyle Van Houtan, the Aquarium’s director of science, is part of a panel addressing the ocean impacts of climate change. Here’s what he told the world.
At the turn of the century, I spent over a decade researching tropical forests. Most of this time was in Earth’s largest and most biologically diverse terrestrial ecosystem: the Amazon rainforest.
Tropical rainforests attract the attention of scientists, including me, because of two colliding facts: the astounding biodiversity they hold; and the alarming pace of their deforestation. Heaving with the breath of millions of unique plants and animals, the Amazon’s dense vegetation produces massive amounts of oxygen—an attribute that’s earned it a reputation as the lungs of our planet.
If we think of the Amazon’s trees as the lungs of the planet, then surely the ocean is its heart.
“We have to get our heads collectively around how much [plastic] might be entering the ocean every year,” said Dr. Roland Geyer, an associate professor of industrial ecology and green supply chain management with the Bren School at UCSB.
Global plastic production has far surpassed the production of metals like aluminum and steel. Globally, people have created and used 7 billion metric tons of plastic over the past 65 years—half of that in just the past 15 years.