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 final installment of a four-part series, we begin to see the payoff of this effort—as a small supply of sustainably farmed shrimp makes its way from Vietnam to Los Angeles. (Continued from Part 1, Part 2 and Part 3)
Silver skyscrapers stretch into the clouds above Bangkok, towering over streets packed with traffic and colorful food tents. Street-cart vendors serve sticky pad Thai, lotus-root curry and pickled pig skin from sizzling woks. This city of more than eight million is alive with open-air markets, underground art and some of the world’s oldest temples.
Seafood Watch Science Director Wendy Norden looks out from the restaurant balcony. Her team of ocean policy and aquaculture experts is decompressing after a busy day of meetings. They had spent more than eight hours with dozens of stakeholders from across Southeast Asia, brainstorming solutions to the seafood industry’s biggest challenges, from habitat degradation and chemical overuse to labor abuses.
The group included Vietnamese caviar producers, Indonesian fish professionals, Burmese seafood producers, American seafood buyers, and environmental auditors from Ireland, Thailand and Vietnam—all face-to-face in a Bangkok conference room.
“The people in that room pull a lot of levers,” says Tyler Isaac, a Seafood Watch aquaculture scientist. “There’s a chance to make a really big impact, from both the top and from the ground level.”
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.
For nearly 20 years, Monterey Bay Aquarium has worked to shift global seafood production in more sustainable directions—because fishing and aquaculture, done the wrong way, can do great harm to the ocean and ocean wildlife. What started as the Aquarium’s consumer-focused Seafood Watch program has blossomed to engage major seafood buyers, producers and governments in seafood-producing countries around the world.
More recently, the Aquarium has stepped up to address another growing threat to ocean health: a tide of plastic pollution.
The global impact of our work on both fronts took several steps forward this week at the international Our Ocean Conference in Bali, Indonesia—in ways that will be felt in Southeast Asia and beyond.
Since the inaugural conference in 2014, Our Ocean has brought government officials, business leaders and NGOs together to make measurable commitments that will improve ocean health. This year, the Aquarium is a part of four commitments: two to make our global seafood supply more sustainable, and two to reduce the use of ocean-polluting plastic.