Comparing the ethics of capture fisheries and aquaculture

M.E. Lam

Comparing the ethics of capture fisheries and aquaculture

In: The ethics of consumption

Author:

M.E. Lam

M.E. Lam University of British Columbia, Fisheries Centre, 2202 Main Mall, Vancouver, BC V6T 1Z4, Canada; University of New Mexico, Department of Biology, 167 Castetter Hall, MSC03 2020, 1 University of New Mexico, Albuquerque, NM87131-0001, USA; mimibethlam@gmail.com

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Type:: Chapter

Pages:: 305–312

DOI:: https://doi.org/10.3920/9789086867844_051

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The fish sector (wild or capture fisheries and aquaculture) is an important global source of food, income, livelihood, and culture. Aquaculture currently supplies 42% of the world fish production and is predicted to soon eclipse capture fisheries. The balance between these two production systems in supporting global seafood consumption has serious implications for food security, income distribution, ecosystem services, and overall sustainability. Here, the ethics and sustainability of capture fisheries and aquaculture will be analyzed and compared. An innovative practical ethics approach will be presented which adapts the ethical matrix, a conceptual tool that analyzes the welfare, freedom, and justice of different interest groups, and Rapfish, a semi-quantitative, rapid appraisal technique used to evaluate the sustainability of fisheries. In analyzing the ethics of seafood production and consumption, the roles of the law, market, and citizen are emphasized. Based on rapid appraisal case studies of large- and small-scale capture fisheries and carnivorous and omnivorous finfish aquaculture, it is argued that all three are essential for creating ethical and sustainable seafood production systems.

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The ethics of consumption

The citizen, the market, and the law

E-Book ISBN:: 9789086867844

Publisher:: Wageningen Academic

Print Publication Date:: 01 Nov 2013

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- Life Sciences

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Comparing the ethics of capture fisheries and aquaculture

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The ethics of consumption

The citizen, the market, and the law

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