The perfect protein
In The Perfect Protein, Andy Sharpless shows how seafood is the healthiest, cheapest, most environmentally friendly source of animal protein on Earth.
Sharpless contends that we must save the world’s seafood not only to protect marine life and biodiversity but also to stave off the coming humanitarian crisis.
With Earth’s human population expected to reach 9 billion by 2050—adding the equivalent of two Chinas to current numbers—we need wild fish more than ever to feed us (especially the nearly 1 billion of the world’s poorest people who rely on seafood as their main source of animal protein).
The bad news is that wild fish populations are in decline because of overfishing, destruction of habitat, and bycatch.
We are grinding up small “reduction” fish such as anchovies, mackerel, and sardines into feed for salmon and other farmed animals even though these overlooked fish are delicious and packed with health-boosting omega-3 fatty acids—and could feed millions inexpensively.
The good news, as Sharpless and Evans reveal, is that if just 25 coastal nations of the world—including the United States—take three key steps to better manage their wild seafood supply, the world’s oceans will not only become more biodiverse, they will sustainably provide more fish for the world to eat. And more fish in our oceans and in our bellies will result in less obesity and heart disease and reduced carbon emissions.
It is good to show both sides:
we can keep eating fish if we are able to manage the marine resources.
But it is dangerous to speak to eat more fish just like that.
This book is to people from occidental, developed and rich countries.
Fish does not have a nationality.
And the problem is also the way we distribute fish protein worldwide.
Some poor countries have a lot of fish but they still have hunger and lack of animal protein.
Some discussion about the book:
In his book, Sharpless freely admits that managing and eating from the oceans is something we're still figuring out how to do well.
But he writes that if at Oceana they were forced to come up with a philosophy for eating seafood, as food Michael Pollan did for food in general, it would be this:
"Eat wild seafood. Not too much of the big fish. Mostly local."
Sardine,
it is why we love you!
In The Perfect Protein, Andy Sharpless shows how seafood is the healthiest, cheapest, most environmentally friendly source of animal protein on Earth.
Sharpless contends that we must save the world’s seafood not only to protect marine life and biodiversity but also to stave off the coming humanitarian crisis.
With Earth’s human population expected to reach 9 billion by 2050—adding the equivalent of two Chinas to current numbers—we need wild fish more than ever to feed us (especially the nearly 1 billion of the world’s poorest people who rely on seafood as their main source of animal protein).
The bad news is that wild fish populations are in decline because of overfishing, destruction of habitat, and bycatch.
We are grinding up small “reduction” fish such as anchovies, mackerel, and sardines into feed for salmon and other farmed animals even though these overlooked fish are delicious and packed with health-boosting omega-3 fatty acids—and could feed millions inexpensively.
The good news, as Sharpless and Evans reveal, is that if just 25 coastal nations of the world—including the United States—take three key steps to better manage their wild seafood supply, the world’s oceans will not only become more biodiverse, they will sustainably provide more fish for the world to eat. And more fish in our oceans and in our bellies will result in less obesity and heart disease and reduced carbon emissions.
It is good to show both sides:
we can keep eating fish if we are able to manage the marine resources.
But it is dangerous to speak to eat more fish just like that.
This book is to people from occidental, developed and rich countries.
Fish does not have a nationality.
And the problem is also the way we distribute fish protein worldwide.
Some poor countries have a lot of fish but they still have hunger and lack of animal protein.
Some discussion about the book:
In his book, Sharpless freely admits that managing and eating from the oceans is something we're still figuring out how to do well.
But he writes that if at Oceana they were forced to come up with a philosophy for eating seafood, as food Michael Pollan did for food in general, it would be this:
"Eat wild seafood. Not too much of the big fish. Mostly local."
Sardine,
it is why we love you!