Selected tags: scallop

Breaking down barriers, building up trust: French & UK Channel scallop fisheries are ready for change

Photo: Matt Watson, MSC

Photo: Matt Watson, MSC

Dialogue is often the first step towards change, and is a sign of willingness to cooperate. And there was plenty of it at the Scallop Management Workshop held recently in Brixham, England. The event was organised by WWF and EDF in collaboration with GAP2, a research project funded by the European Commission. The forum provided an inclusive setting to engage industry on design and management of their fishery and to identify opportunities to strengthen the existing management framework.

For the first time, industry participants from both sides of the French/English Channel were in the same room discussing what changes are necessary to achieve greater sustainability for the shared scallop fishery. More than 60 people took time off the water and from their jobs to tackle the management challenge head on.   Appreciating differing perspectives was a central component of the gathering’s success.  It requires a good deal of patience and frankly, courage, when addressing issues of such cultural and economic importance. Read More »

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Eating with the Ecosystem: Georges Bank


Eating with the EcosystemEating with the Ecosystem is a project created to help consumers learn about the marine waters from which New England seafood is harvested.  The project aims to build upon related efforts focused on sustainable seafood and eating local by urging consumers to think about the suite of species living together in a given place, and their ecological interactions and fluctuations in abundance.  In other words, their mission is to grow awareness of individual species to awareness of the entire ecosystem.

One important message of Eating with the Ecosystem is that consumers should focus on healthy stocks so that we benefit from abundance while allowing other resources to recover.  Today, this means being willing to try species that are unfamiliar to many seafood lovers.  As we work to recover well-known species like cod and flounder, species such as dogfish, skates, hake, pollock and redfish present opportunities to offset lost revenue for fishermen, and for diners to try some new tastes.  Fortunately, based on the results of a poll conducted collaboratively by EDF and the Center for Marketing Research at UMass-Dartmouth, consumers seem willing to give those species a chance. Read More »

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