Putting the seafood in sustainable food systems |
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| Institution: | 1. Department of Agricultural Economics and Department of Economics, University of Kiel, Germany;2. Institute for Sustainable Food Systems and School of Forest Resources and Conservation, University of Florida, USA and the Department of Industrial Economics, University of Stavanger, Norway |
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| Abstract: | Increasing attention by consumers to the social and environmental dimensions of the food they eat has generated many different responses, including certification programs, watch lists and local/slow food movements. This article examines the more recent entry of seafood into these consumer social movements. Although a concern with the family farm—as well as tendency to equate national security with food security—has long connected terrestrial food production with other cultural concerns, fisheries have tended to be regarded more as natural resources. Considering seafood as part of the “food system” would enhance the management of fisheries, while the long engagement in fisheries with co- and adaptive management and the politics of knowledge would enrich the debate in the agri-foods literature. The article also offers suggestions on how fisheries management could better govern for sustainable food systems, and provides further ideas about food, sustainability and governance. |
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| Keywords: | Ecolabeling Food systems Governance Local food Scale Sustainable seafood |
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