Seaweed also does not need any further feeds as they grow out naturally. Therefore, water where seaweed is cultivated becomes a nursing ground for fish and crustaceans. They also play a crucial role in cleaning water by removing unnecessary nutrients. Seaweed helps in absorbing carbon dioxide and releasing oxygen. Growing seaweed through agriculture farming has become a popular option because of its positive effects on the environment. Seaweed is much more sustainable because they don’t need feeds or create waste in aquaculture This is popularly done in Palawan and several islands and provinces in Mindanao. Most seaweed available in the market is farmed. Wild harvesting of seaweed can be done but needs the right permits and guidance from the government. It requires laboratory tests and proper classifications, especially if the variety is questionable. Wild harvesting, however, presents more difficulties as seaweed still needs to be tested appropriately. Seaweed can be wild-harvested or farmed in aquacultures. Seaweed can be farmed in an environmentally sensitive and sustainable way But strict regulation must be made because fish ponds can also have a harmful effect on the environment, including deforestation of mangrove forests. “This means much more aquaculture is needed in the country,” Schmidradner says. It’s a ratio that is aimed to be turned around in the next few years to decrease the pressure on wild stocks while ensuring food security. A recurring challenge is the implementation of landing sites in islands and provinces, especially because the country is an archipelago with fragmented coastlines that are difficult to control and monitor.Ĭurrently, there is a ratio of about 70 percent wild-caught seafood to 30 percent aquaculture-harvested. Initiatives like the Philippine Sustainable Seafood Week, which is supported by the government, non-governmental organizations, and some private sector companies, are addressing these issues on endangered species, overfishing, stock control and monitoring, vessel registration and licensing, traceability systems, fish catch reports, and IUU (illegal, unreported, and unregulated) fishing. In the Philippines, about 90 percent of fishing grounds are heavily overfished and exploited Sustainable food supply chains should also generate a positive livelihood impact through sourcing from small-scale fishing communities rather than large corporations. Several factors determine the sustainability of seafood: They should be caught through processes that do not harm endangered species they should not include juvenile fish into the supply chain they should not employ harmful methods such as bottom trawling and dynamite or cyanide fishing they should come from registered licensed vessels and their supply chain should be fully traceable and certified in terms of food safety, chain of custody, and sustainability.Īs for aquacultures, seafood should be assessed on where the feed comes from, where the wastewater flows to, and whether or not they are medicated. “Crucial in sustainable food supply chains is that it is traceable.” “Sustainable food do not exploit our resources and is characterized by sensitive production methods,” Schmidradner says. Sustainable food calls for food production that is regenerative and has low environmental impact For Philippine Sustainability Month last 2019, founding partner and CEO Christian Schmidradner shares facts on the sustainable product. Pristine Solutions, a Philippine company that focuses on building sustainable supply chains, is one of the key promoters of seaweed in the country. But beyond its indispensable role in nature, seaweed is also gaining traction for its sustainable production. Seaweed provides a habitat for fisheries and removes undesired nutrients in the water. Usually green, red, or brown, these sea vegetables are not only a viable food source for both humans and ocean dwellers but also vital in sustaining ecosystems. Seaweed are marine algae that have been found to play an essential role in global food security. Seaweed is not just for salads or appetizers anymore.
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