The oceans are being overfished at rate 40% than is sustainable.
Promotion of sustainable seafood has many benefits including:
Seafood is generally low in fat and high in Omega 3 making it a health choice.
Seafood uses far less carbon emissions than grain fed beef.
Making the choice for sustainable seafood promotes a market demand choice that changes the way fish are caught and farmed around the world.
A sustainable seafood choice is a vote in favor of protecting the oceans.
There are many simple ways to begin promoting sustainable seafood. Walt Disney World is a model for beginning this process through the following examples.
Annette Grecchi Gray, Chef de Cuisine at the Animal Kingdom Lodge Jiko restaurant won a Seafood Champion award for finding ways to replace non-sustainble fish choices with sustainable ones and promoting the concept throughout Walt Disney World
Aquaculture at the Land Pavilion provides sustainable seafood for the Coral Reef and other Walt Disney World® restaurants
The Wave Restaurant offers a "Sustainable Seafood Choice of the Day". This action in turn creates awareness of sustainable seafood to guests each day.
The Responsibility of Environmental Quality Last Updated on 2014-10-29 10:15:51Environmental quality is the responsibility of the tourism industry, the tourist business, the tourists, the suppliers, and the developers. These entities work together to create sustainable tourism, playing a significant role and influencing each other.
The Tourism Industry
The tourism industry is the umbrella that everything else falls under. Focusing on sustainable tourism practices sets a standard for other sectors in the world to follow. The tourism industry is the fastest growing industry in the world---relatively unknown places are being visited and well known destinations are significantly increasing in popularity. The environmental quality of destinations is a reflection of the tourism industry and what it deems to be acceptable for the most part. Because this industry is growing so quickly, it has the power to shift toward being ecofriendly and sustainable on a global scale.... More »
Sustainable Seafood and Local PurchasingLast Updated on 2014-09-15 18:18:03
The first time I heard about alternative growing methods (in any non-superficial way) was when I visited my cousin, Alexandra, and stayed with her in Cota, Colombia.
Cota is a small town outside of Bogota but it is a different world. It has attracted a community of artists and crafts designers as well as small restaurant owners like Alex. Her restaurant is called the Cosmic Café and it offers astrological charts along with the meal.
I had also visited before, a couple of years ago, at the start of the Global Sustainability program. I used Cota as the setting for a Dr Randle paper. At that time organic growing, hydroponics, sustainable seafood, local purchasing wasn’t on my radar. My paper was about ‘sustainable tourism’ in Cota and I focused mainly on transportation, building, and waste. There was no section on food. Didn’t I think people ate... More »
Food Choices Are A Key Strategy for Sustainable TourismLast Updated on 2013-11-25 12:44:35Most people agree that good tasting food is part of what makes our travels more enjoyable. Unfortunately, the food served at tourism resorts is often not very sustainable.
Our food choices do impact tourism in several ways including the climate change impacts, higher energy costs, soil erosion and loss of agricultural land, and marine environment pollution from fertilizers.
It is estimated that global food production contributes between 14 and and 22% of total CO2 the world produces every year.
Food production is one of the greatest sources of greenhouse gas emissions including:
emissions from animals
transport of food
deforestation to develop cropland
The U.N. Food & Agriculture Organization reports that our diets, especially meats, may cause more CO2 than industry or transportation.
Higher energy costs can make tourism operations less profitable. As... More »
Blue Community Series Part 4Last Updated on 2013-11-25 12:29:29
Dr. Reese Halter hosts Part 4 of the Blue Community Coastal Habitat & Marine Environment series that presents best practices for sustainable tourism at the Walt Disney Company. This video focuses on organic and hydroponic food, and sustainable seafood. The video features Tom Hopkins, Animal Operations Director, Walt Disney World Resort, and Dr. Fred Petitt, Agricultural & Water Sciences Director, Walt Disney World Resort.
Ocean pursuit leaves toothfish pirates with nowhere to runLast Updated on 2013-05-04 00:00:00
The battle to make fishing for ''white gold'' sustainable is being won.Ocean pursuit leaves toothfish pirates with nowhere to run.
An Australian-backed illegal fishing watchdog in Asia is on the heels of some of the last toothfish pirates, as a long-plundered fishery moves to a sustainable catch - and to local meal tables.
A fishing vessel believed to be loaded with millions of dollars worth of Southern Ocean toothfish is being tracked through Malaysia and Indonesia, where it was stopped from landing its catch in a joint operation with Australian fishing managers.
Known as the Thunder, or Wuhan, and operated by a Spanish company, the 1100-tonne ship is one of a handful believed to be still operating in the Antarctic, rapidly switching their names and registrations in efforts to escape detection.
Long-lived, bottom dwellers: A taxinomically correct... More »
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