One of my favorite things about the Green Chefs/Blue Ocean online course for chefs and culinary students is how we discuss innovations in different fishing methods. If there’s a catch method that has high bycatch, we also let folks know what gear modifications are being developed to reduce bycatch.
The FAO (Food and Agriculture Organization), an autonomous agency within the United Nations, is a forum where nations convene to debate and develop policies regarding farming, fishing, and aquaculture. On January 31st, they issued their most recent report regarding global fish consumption. The report included some facts and figures that got my attention and I wanted to share them with you.