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.

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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:

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Leading the way in sustainable hospitality

The Monterey Bay Aquarium isn’t alone in its drive to inspire conservation and host visitors sustainably. Thanks to steps by the Monterey County Convention & Visitors Bureau and others, the region is increasingly positioning itself as a leader in sustainable hospitality—and earning recognition for its commitment.

For visitors and local businesses, following sustainable practices has become a defining characteristic of Monterey County.

Building on the area’s unique advantages, like having the Monterey Bay National Marine Sanctuary in its backyard, the Aquarium is leveraging results far beyond its doors, says Public Affairs Director Barbara Meister.

“The Aquarium is well-known and recognized, so to the extent that we can help with messaging or bring other partners along—whether hotels that are reducing plastic use or restaurants that are serving Seafood Watch-approved species—all that bodes well for our mission,” Barbara says.

Local fisherman Jerry Wetle brings sustainably caught sablefish to area restaurants by working with the Monterey Bay Fisheries Trust.

The multifaceted push marks the latest chapter in the area’s long history of working to protect its environmental assets, she says. In recent years, communities around Monterey Bay have opted to draw only renewable energy from the electric power grid, to reduce greenhouse gas emissions. The Monterey Bay Fisheries Trust is helping fishing crews connect with regional restaurants to serve locally caught seafood.

International recognition

Last year, Monterey County became internationally ranked on the Global Destination Sustainability Index, which will help track its progress going forward. (Only three U.S. destinations have qualified, and Monterey County is the greenest of the three.)

The CVB has also partnered with Positive Impact, a global not-for-profit that works to foster sustainability in the events industry. And with Monterey’s newly renovated conference center working toward LEED Platinum certification, the region is increasingly enticing to corporate clients and event planners for whom sustainability is a priority. Read more…

Tackling climate change with a tasty plant-based menu

Fighting climate change, according to Monterey Bay Aquarium Executive Chef Matt Beaudin, should “taste amazing.”

With that in mind, Chef Matt and his team have designed a sumptuous—and almost entirely plant-based—menu to show just how delicious climate-friendly meals can be.

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Executive Chef Matt Beaudin gets creative with a seasonal, plant-based menu.

In developing the latest seasonal menu for the Aquarium Restaurant, Chef Matt wanted to both lower the carbon footprint of each dish, and to delight customers’ taste buds with new and enticing flavors.

“This menu takes forgotten ingredients and makes them the star of the show,” says Chef Matt, who sources a significant portion of the Aquarium’s food from Evergreen Acres farm in nearby San Benito County.

For the Aquarium, this winter menu is all about providing people with an opportunity to try something new—and to embrace the power we hold when deciding what to eat.

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Julie Packard named ‘American Food Hero’ for tackling seafood sustainability and slavery

 

For American Food Hero Julie Packard, protecting the rights of people in the seafood industry is as fundamental to sustainability as are sound environmental practices. Photo courtesy Motofumi Tai.

Monterey Bay Aquarium’s commitment to sustainable seafood has grown over the past 20 years, from a simple Seafood Watch consumer guide to a program that influences seafood production and government policy around the world.

The impact of that work—including a new initiative to address slavery and other labor abuses in seafood supply chains—has earned Executive Director Julie Packard recognition as an American Food Hero from EatingWell, the influential print and online publication that’s been at the forefront of the healthy-eating movement for more than 25 years.

EatingWell cites the “wildly successful Seafood Watch program,” which has “revolutionized the way we buy fish and shellfish today.”

It’s a view shared by ocean conservation leader Carl Safina, who told EatingWell: “Julie Packard has been the single most effective person in raising public awareness about seafood sustainability.”

A Pulitzer Prize-winning Associated Press series found that even seafood landed in Hawaii was being caught by crews of slaves. Photo by Associated Press

The honor singles out the launch earlier this year of a Seafood Slavery Risk Tool that helps major seafood buyers assess potential risk of labor abuses in their supply chains, so they can work with suppliers globally to correct problems and improve the sustainability of their seafood.

When news articles highlighted the scope of the problem, EatingWell notes, “The thought of slave-caught fish landing on American plates—or any plates for that matter—was a galvanizing moment for Julie Packard. To her, protecting the people working on our waters was no different than protecting the fish swimming in them.”

“’I felt it was imperative that we include human rights issues in our definition of sustainable, because sustainable isn’t just about the environment,’ she says. ‘It’s about the broader social impact. And the seafood industry is rife with problems in that area.’”

You can read the full article here, with profiles of Julie Packard and 11 other American Food Heroes: men and women doing extraordinary things to make food and food systems better.

Featured photo: Shrimp are left on an abandoned peeling table after a raid in Thailand connected with seafood slavery investigations. Credit: Associated Press/Dita Alangkara

Shining a light on seafood slavery

Imagine you’re a young father, from Myanmar, who has come to Thailand to find work as a fisherman and support your family. Once aboard ship, your time at sea stretches to weeks, months, or even a year. You find yourself working 20 hours a day, at one of the world’s most dangerous occupations. You sleep in unsanitary quarters, and are subject to violence and intimidation.

The risk tool can help businesses engage with suppliers to eliminate slavery from their supply chains.

But your biggest surprise occurs when the boat finally docks: You are kept in locked quarters, and not allowed to come ashore. The captain has taken your passport and keeps much of your wages.

Seafood slavery is real, and occurring in many parts of the globe. And the byproducts of this underworld economy—shrimp, crab, snapper and other popular seafood items—can make their way to dinner tables in the United States.

The Monterey Bay Aquarium Seafood Watch program wants to help businesses keep slavery out of their seafood supply, and improve conditions for people who are—literally—slaving to produce the world’s seafood. In coordination with Liberty Asia and the Sustainable Fisheries Partnership, it just released an online tool so major seafood buyers—retailers, foodservice companies and restaurant chains—can identify the risk of forced labor, human trafficking or hazardous child labor in the seafood they purchase. Read more…

The world unites to protect Our Ocean

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Former U.S. Secretary of State John Kerry at the Our Ocean conference. ©European Union, 2017

Each year, global leaders gather at the Our Ocean conference, pledging meaningful actions to protect the health of the global ocean. This year, on the Mediterranean island of Malta, Monterey Bay Aquarium was at the heart of several key initiatives addressing fisheries, aquaculture and ocean plastic pollution.

Former U.S. Secretary of State John Kerry, who launched the event in 2014, announced a new partnership between the Aquarium and the Carnegie Endowment for International PeaceThrough the Southeast Asia Fisheries and Aquaculture Initiative, we’ll work with regional governments and seafood producers in Thailand, Indonesia, Myanmar, Vietnam and the Philippines to overcome obstacles to sustainable seafood production.

“Sustainable fishing is good for jobs and good for the environment at the same time,” Kerry said. “It’s not a competition between the two.”

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Chefs worldwide speak out to save Pacific bluefin tuna

Leading chefs on five continents have pledged to keep Pacific bluefin tuna off their menus until there’s effective international action to manage the fishery and reverse a precipitous decline in the population.

Chef Alex Atala of Brazil: “We are not living within our means when it comes to Pacific bluefin tuna.”

Nearly 200 prominent chefs and culinary leaders from around the world—including Alex Atala of Brazil, James Beard Award nominee Michael Cimarusti of the United States and Annabel Langbein of New Zealand—say Pacific Rim nations must act immediately to recover Pacific bluefin tuna.

Bluefin tunas are among the planet’s most iconic and prized fish. In recent decades, global demand for Pacific bluefin tuna has driven the population down to a critical level—just 2.6 percent of its historic abundance, significantly lower than those of the two other bluefin tuna species, Atlantic and Southern bluefin tunas, and lower than all other assessed tuna species.

The chef pledge comes as fishing nations charged with securing the future of Pacific bluefin tuna prepare to meet in Busan, South Korea from August 28 to September 1, to craft a new recovery plan in the face of growing international criticism that the current plan falls far short of what’s needed.

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