Fishing sustainability and human health

Authors

  • Stefania Minuto Universitat de Girona (UdG)
  • Angel Izquierdo Institut Català d’Oncologia (ICO)
  • Elsa Lloret Institut de Recerca i Tecnologia Agroalimentàries (IRTA)
  • Ricard Bou Institut de Recerca i Tecnologia Agroalimentàries (IRTA)
  • Sebastián Biton-Porsmoguer Universitat de Girona (UdG)
  • Manuel Alcaide Universitat de Girona (UdG)
  • Arnau Carreño Universitat de Girona (UdG)
  • Montserrat Demestre Institut de Ciències del Mar (ICM-CSIC)
  • Alfredo García de Vinuesa Institut Espanyol d’Oceanografia (IEO-CSIC)
  • Joan San Universitat de Girona (UdG)
  • Sílvia Gómez Universitat de Girona (UdG)
  • Josep Lloret Universitat de Girona (UdG)

Keywords:

sustainable fishing, human health, food security, omega-3, Mediterranean diet, marine ecosystems.

Abstract

The oceans provide a number of essential goods and services, including much of the oxygen we breathe, climate regulation, mitigation of global warming and food supply. The benefits for the health of consumers derived from the consumption of fish in the Mediterranean diet, due to its content of omega-3 and other nutrients, and the benefits of this consumption for environmental sustainability are unquestionably helping to promote the appreciation of the quality of fish products, while highlighting the need to restore and conserve healthy marine ecosystems in order to preserve and ensure fishery stocks within a sustainable food system. Overexploitation, climate change and other factors such as marine pollution, the presence of pathogens and biotoxins, eutrophication (which causes deoxygenation), ocean acidification and the arrival of exotic species, endanger the omega-3 stocks necessary for human health. These are serious problems that affect marine habitats, marine biodiversity and, ultimately, fishery resources. For this reason, it is necessary to promote new sources of omega-3 and at the same time allow the recovery of the populations of overexploited species, as well as to support sustainable fishing systems such as artisanal fishing. The year 2022 has been declared the International Year of Sustainable Fisheries and Aquaculture by the Food and Agricultural Organization of the United Nations (FAO), with the aim of raising the awareness of their importance for food security and nutrition, poverty eradication and the sustainable use of natural resources. These small-scale production systems can contribute to the changes needed for a sustainable seafood system. 

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Author Biographies

Elsa Lloret, Institut de Recerca i Tecnologia Agroalimentàries (IRTA)



Alfredo García de Vinuesa, Institut Espanyol d’Oceanografia (IEO-CSIC)



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How to Cite

Minuto, S., Izquierdo, A., Lloret, E., Bou, R., Biton-Porsmoguer, S., Alcaide, M., Carreño, A., Demestre, M., García de Vinuesa, A., San, J., Gómez, S., & Lloret, J. (2022). Fishing sustainability and human health. TECA: Tecnologia I Ciència Dels Aliments, 21, 4–16. Retrieved from https://revistes.iec.cat/index.php/TECA/article/view/150215

Issue

Vol. 21 (2022)

Section

Articles

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