Hotels and Restaurants to Launch Sustainable Seafood Week
by Vikas Vij
More than half of the world's population lives within 100 km of the coast. While human beings have always depended on the ocean for food, advancements in fishing technology and unsustainable fishing practices are now taking their toll. Fish stocks in continental shelf areas are considered to be fully or over exploited. Fishing techniques such as trawling and dredging are causing serious damage to marine habitats and organisms living on the sea floor.
Hotels and restaurants serving seafood can play an important role to counter this situation by choosing seafood that has been farmed or harvested sustainably.
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Image Credit: Flickr via radimersky
Vikas is a staff writer for the Sustainable Development news and editorial section on Justmeans. He is an MBA with 20 years of managerial and entrepreneurial experience and global travel. He is the author of "The Power of Money" (Scholars, 2003), a book that presents a revolutionary monetary economic theory on poverty alleviation in the developing world. Vikas is also the official writer for an international social project for developing nations "Decisions for Life" run in collaboration between the ILO, the University of Amsterdam and the Indian Institute of Management.
