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Committing to socially responsible seafood
Kittinger, J.N.; Teh, L.C.L.; Allison, E.H.; Bennett, N.J.; Crowder, L.B.; Finkbeiner, E.M.; Hicks, C.C.; Scarton, C.G.; Nakamura, K.; Ota, Y. (2017). Committing to socially responsible seafood. Science (Wash.) 356(6341): 912-913. https://dx.doi.org/10.1126/science.aam9969
In: Science (Washington). American Association for the Advancement of Science: New York, N.Y. ISSN 0036-8075; e-ISSN 1095-9203, meer
Peer reviewed article  
Beschikbaar in  Auteurs 
Auteurs  Top 
  • Kittinger, J.N.
  • Teh, L.C.L.
  • Allison, E.H.
  • Bennett, N.J.
  • Crowder, L.B.
  • Finkbeiner, E.M.
  • Hicks, C.C.
  • Scarton, C.G.
  • Nakamura, K.
  • Ota, Y.
Abstract
    Seafood is the world's most internationally traded food commodity. Approximately three out of every seven people globally rely on seafood as a primary source of animal protein . Revelations about slavery and labor rights abuses in fisheries have sparked outrage and shifted the conversation (placing social issues at the forefront of a sector that has spent decades working to improve environmental sustainability. In response, businesses are seeking to reduce unethical practices and reputational risks in their supply chains. Governments are formulating policy responses, and nonprofit and philanthropic organizations are deploying resources and expertise to address critical social issues. Yet the scientific community has not kept pace with concerns for social issues in the sector. As the United Nations Ocean Conference convenes in New York (5 to 9 June), we propose a framework for social responsibility and identify key steps the scientific community must take to inform policy and practice for this global challenge.
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