Sustaining Food From the Seas
The world’s oceans provide an important source of nutrition for more than one billion people, and employment for hundreds of millions. But is this sustainable? And if so, where? And how?
Over the last decade, a series of international collaborations have evaluated the impact of fishing around the world, and the results are contrary to popular perception: The abundance of fish in the oceans appears to be stable overall — not decreasing — and fish numbers are increasing in countries that are willing to reduce fishing pressure when necessary. This talk will explore why some fisheries are prospering and some are not, and will examine the environmental impact of harvesting food from the seas compared to other food sources.
Professor Ray Hilborn, School of Aquatic and Fishery Sciences