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Seafood is a staple in many diets. But are you aware of the way it’s changing? There are 8 global trends that will affect the seafood industry for years to come. Our team at __, __ has highlighted these trends and what they mean for you and your business! Take a look at our list below:
– More people are going vegan, meaning less fish consumption.
– The global population is growing at a rapid rate and the world’s demand for seafood will rise too! This means more water pollution and overcrowding in fishing communities.
*The United States imports 90% of its seafood from other countries.*
– Ocean acidification caused by climate change is affecting coral reefs as well as oysters, mussels, crab and lobsters. Rising temperatures cause these animals to reproduce faster or die off entirely. To find out how this could affect your business read on.. *
Keyword: Seafood Industry Trends – “More than half of all marine life has disappeared since 1970.” (National Geographic) Now that you know what’s happening to fish, you need to know what can be done about it.
– Fish are moving north as well as into deeper and more remote areas in order to escape higher temperatures (National Geographic)
*Moving forward, there will be less of a variety of species because they’re limited by their environment.* *If the temperature continues rising at this pace then most types of life won’t survive in these conditions – including humans!*
– The answer is sustainable fishing methods that allow for an abundant population size while also providing enough food for people. It has been said that “sustainable fishery management plans balance ecological sustainability with economic viability.” This is often accomplished through offshore aquaculture or onshore farming..
– Research has shown that “marine aquaculture systems can provide a sustainable alternative to traditional fishing, potentially mitigating the impacts of climate change by altering where and how fish are grown.”
– There will be an increased reliance on cultured food like seaweed. However, there is still no large scale cultivation in North America (United States). If this continues then finding healthy seafood near me could become difficult as demand rises for it.
The answer is sustainable fishing methods that allow for an abundant population size while also providing enough food for people. It has been said that “sustainable fishery management plans balance ecological sustainability with economic viability.” This is often accomplished through offshore aquaculture or onshore farming..
The Future of Seafood:
Seafood is everywhere, from sushi and ceviche to shrimp cocktails. But with the world’s population expected to jump by a third in less than 40 years – rising from about seven billion people today to an estimated nine billion or more by 2050 — it could be hard for some who love seafood not only as a delicacy but also as sustenance, especially if fisheries don’t start producing enough fish and shellfish to feed everyone. One solution supported by many environmental experts–as well as chefs like Rick Moonen at Oceana restaurant here in Las Vegas–is that restaurants should serve local species rather than imported ones whenever possible. So what will this mean? In short, it means that the world’s best seafood will be found in your backyard.
The first trend is that access to quality seafood for most of us, and especially those living on or near coasts, will become a luxury rather than an everyday commodity. In Parisians are already beginning to pay $15 per kilo for fresh fish from Brittany (rather than paying less than half that price at their neighborhood market), while coastal Italy now has its own private reserve system where members can buy shares in fishing rights as well as get their hands on high-quality products like scampi straight off the boat.
This second one might sound obvious: overfishing currently poses a huge threat not just to our oceans but also to people who rely on fisheries livelihoods and income, so the best way to sustain fisheries is by limiting how many fish we take out of the water. Yet overfishing has been happening for decades in industrialized fishing nations like Japan, which have strict quotas but routinely exceed them.
The third trend is that our seafood will be coming from different places than it does now. The world’s population continues to grow—we reached eight billion people last year—and more and more of us are moving into coastal cities where nearly 40% of all wild-caught fish come from today.
This fourth one might also sound obvious: climate change means that some regions will cease being able to produce seafood at a certain time or during specific seasons each year because they just won’t have enough water, and some of the fish they need will move to colder waters.
The fifth trend is that we’ll be eating a lot less seafood than we currently do because there simply won’t be any more wild-caught fisheries in many parts of the world. In fact, experts are predicting that aquaculture production—raising fish or shellfish on farms instead of catching them from natural sources—will account for an ever higher percentage of our seafood as time goes by.
Seafood farming has its own problems, like creating pollution and causing disease outbreaks among farmed animals (remember how last year someone discovered antibiotic-resistant bacteria on oysters?). And it also relies heavily on fossil fuels for energy, which means that the risk of climate change becomes a whole lot more serious.
But one thing farming does have going for it is its ability to be localized—and if we’re lucky, people will realize how important it is to keep seafood production close by and not rely on imports from countries who are either running out of fish or polluting their seas as they go about catching them.
The last trend I want to mention here is that our oceans just aren’t what they used to be. The overfishing has been tragic in many ways: Not only do we lose out on all those delicious species (bye bye lobster!), but the habitats where these animals live get wiped clean because there’s no food or habitat to support them.
This article is about the future of seafood consumption and production, so let’s take a look at what some of these trends mean for our food choices in five years from now. All photos courtesy NOAA; all stats from Oceana unless otherwise noted.
The first trend that will change how we eat seafood is biodiversity loss—that means fish populations are dwindling fast due to climate change, pollution, global fishing practices (e.g., bottom trawling), disease outbreaks like infectious salmon anemia virus (ISA) which has wreaked havoc on wild Pacific stocks), overfishing by other countries who can’t feed their own people because they don’t have enough resources, etcetera . As a seafood wholesaler, you’re always looking for what’s new and hot. You want to stock the items that people are asking for, but at the same time offer products they haven’t even considered yet. How do you know which trends will catch on? We’ve done some research here and come up with eight of our favorite predictions about eating seafood in 2022: -Fish farming is going mainstream. With rising costs of wild fish populations, more companies are interested in making money from their own supply chains by raising popular species like trout or salmon. In fact, there has already been a small wave of smaller farms popping up across North America over recent years – largely driven by chefs who have seen firsthand how we can take better