October 16, 2015
News of interest this week:
Eating salmon - environmentally, the best choice
Laura Baden, FishfarmingXpert, Oct. 13, 2015
In the face of global climate change, eating land-based protein products are environmentally unsustainable, while there is an increasing groundswell of support for the sustainable nature of the aquaculture industry.
Farming for the Future
BCSFA, Oct. 16, 2015
Whether you are eating fresh salmon sashimi, a grilled salmon fillet or smoked salmon, odds are it was farm-raised. Over the last 25 years, global salmon production has more than doubled. According to the International Salmon Farmers Association (ISFA), salmon farmers around the world produce 2.1 million tonnes of salmon annually, which provides roughly 14.8 billion healthy meals on dinner tables around the world each year.
GSI @GSI_salmon: Today is #WorldFoodDay! #DYK by 2030 62% of global fish consumed will be sourced from #aquaculture according to @FAO_fish #foodsecurity
Elanco @Elanco : The growing population will drive demand for nutritious food. Sustainable #aquaculture around the world is crucial. #SeafoodMonth #FeedThe9
Bubble Plumes Off Washington, Oregon Coast Suggest Warmer Ocean May Be Releasing Frozen Methane
Posted on Friday, October 16, 2015 (PST)
Warming ocean temperatures a third of a mile below the surface, in a dark ocean in areas with little marine life, might attract scant attention. But this is precisely the depth where frozen pockets of methane 'ice' transition from a dormant solid to a powerful greenhouse gas. New University of Washington research suggests that subsurface warming could be causing more methane gas to bubble up off the Washington and Oregon coast.
