Diversity on our plates is part of the biodiversity solution. Seafood diversity on your plate helps with biodiversity in our oceans. By eating a variety of green listed fish, you are relieving the pressure on one species or one fishery.
Marine diversity strengthens the ocean ecosystems with each species playing a particular role, from producing food/nutrients and oxygen to reducing our carbon dioxide. This biodiversity includes worms, fish, sharks, whales, and even plankton and allows nature to be productive, resilient and adaptable to environmental changes. Fish, sharks, prawn species, like the much-loved turtles and whales also have the right to exist and thrive for their own sake. A healthy, functioning biodiverse ecosystem means the natural processes are working effectively, including those providing goods and services to humans, such as storing carbon or filtering water. The more biodiversity that becomes depleted, the less nature can provide the food, economic and cultural benefits it currently provides to humanity.
Some fishing methods result in marine species being vulnerable to bycatch? Bycatch – or unwanted catch – is one of the leading threats to marine biodiversity. These can be Endangered, Threatened or Protected (ETP) species such as special birds, sharks, rays and turtles. By choosing green , you may be saving a good few birds, turtles and sharks – just by caring what’s on your dinner plate!
Choosing sustainable seafood and saying no to red listed species will mean shifting demand off species that need to recover. This ensures that our oceans remain productive, resilient and adaptable for time to come.
Check the SASSI list to stay up to date on green listed species: https://wwfsassi.co.za/sassi-list/