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Focus
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The State of the Oceans, Part 1
Eating Away at a Global Food Source John Tibbetts Abstract
Consumer demand for seafood has skyrocketed since the 1970s, with total fish consumption worldwide jumping from almost 50 million metric tons in 1976 to 95.5 million metric tons in 1990. With this explosion in consumption has come environmental health consequences, including exhaustion of many wild fish stocks, pollution associated with aquaculture, marine habitat destruction, spread of seafood-borne diseases, increased exposure to pollutants that bioaccumulate in fish, and growing disparity between who in the world can afford to eat fish and who cannot. New reports and initiatives on managing seafood resources are looking at these issues and at how to best manage these resources in the future for the benefit of the global population.
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