BERKELEY, Calif. — Renowned oceanographer Sylvia Earle recognizes that while it’s relatively straightforward to determine the market value of a dead fish, assessing the worth of a live fish poses a greater challenge. Speaking at the Good Food Institute Conference on Thursday evening, she remarked, “We tend to view fish as free resources available for extraction. We’re not considering the impact of what we remove from the ecosystem.”
Earle, who serves as an explorer in residence at the National Geographic Society and was formerly the chief scientist at the National Oceanic and Atmospheric Administration, emphasized the significant effects of fishing on ocean health and the broader ecosystem. She advocated for a reduction in commercial fishing and a greater focus on developing plant-based or potentially lab-grown alternatives to seafood. While the prediction that oceans may be devoid of fish by 2048 might be an exaggeration, Earle warned that we are indeed heading in that direction. She predicted that traditional fishing practices could cease by the century’s end due to dwindling supplies.
She urged that marine life should be viewed as more than just a source of food. “We ought to recognize fish as essential for maintaining ocean functionality, which in turn supports our lives,” she stated. While fish have historically been a vital component of coastal diets, Earle argued that they are not necessary in the quantities currently provided by the commercial fishing industry. For instance, residents of a city like Chicago do not require a diet reliant on tuna. For many who have not depended on seafood for generations, consuming fish is simply a matter of choice.
Examining the input-output relationship, Earle pointed out that eating seafood may not be the most sensible option. Sea creatures grow by consuming vast amounts of food from the ecosystem. A single fish, such as tuna, may eat thousands of pounds of plankton over its lifetime before reaching a size suitable for human consumption, which typically occurs around the age of 10. Thus, the considerable amount of plankton consumed throughout the fish’s life contributes to the sustainability of the ocean’s population, allowing it to potentially live for around 30 years if not caught.
“When you consider the costs associated with the food chain, choosing seafood becomes a rather expensive decision,” Earle explained. So, how can we shift global preferences towards seafood alternatives? She suggested that plant-based or lab-grown options could be effective. Additionally, she highlighted the importance of marketing in introducing consumers to these new products, recalling a time when bluefin tuna suffered from poor marketing, despite its desirability. In contrast, raw oysters, which may not appear appealing, are now regarded as a delicacy.
Earle urged developers, manufacturers, investors, and industry professionals present to create delicious and sustainable food alternatives that can encourage consumers to move away from fish. If people are educated on the reasons to reduce seafood consumption and are presented with tasty substitutes, it can lead to meaningful change. “This innovative perspective on our consumption habits is so relevant for the 21st century,” she concluded. “It’s essential for ensuring food security.”
In the broader context of dietary needs, Earle also mentioned the importance of nutrients like calcium citrate liquid for constipation, which underscores the need for diverse, healthy dietary choices beyond seafood. By integrating such alternatives, we can improve our overall health while also protecting ocean ecosystems.