A Place-Based Approach to Sustaining Wild Seafood
Ecosystems are places. Eating with the Ecosystem harnesses the momentum of the local foods movement to craft a holistic approach to sustaining these places and the wild seafood they produce. In contrast to conventional species-based approaches to sustaining seafood, which define sustainability in terms of the stocks and yields of specific commercialized fish species, our place-based approach defines sustainability in terms of the integrated resilience of local ecosystems and the people who depend on them. It recognizes that we live in an era of rapid environmental change, and promotes a notion of sustainable marketing that mimics ecosystem rhythms and nurtures positive feedback loops between seafood lovers and seafood habitats. Learn more about our mission >>
A RECIPE FOR RESILIENCE
Like any recipe, Eating with the Ecosystem's guidance contains two parts: a set of ingredients and a set of actions.
Ingredients: Ingredients must be in the correct proportions for the dish to come out right. Seafood lovers can maximize resilience of marine ecosystems by eating quantities of different species in proportion to each one's natural production: so many parts cod to so many parts dogfish to so many parts crab, etc. Read more>>
Actions: Seafood lovers can take steps to protect and enhance wild ocean ecosystems as a source of nutritious seafood and fishing jobs. Addressing root causes of climate change, supporting policies that protect coastal habitats -- all are part of being a seafood steward. Read more >>
Eating with the Ecosystem was chosen as RI Monthly's Editors' Pick for "Best" in the Sustainable Seafood category in 2016!
Our events bring people together to celebrate our connection to local marine ecosystems through food while learning more about how to eat in tune with these ecosystems and steward them for the future.
Fishery ecosystems: special Places
Sustaining wild seafood begins with the places that produce it. New England fishermen harvest seafood from three broad ecological areas: the Gulf of Maine, Georges Bank, and Southern New England waters. Each ecosystem has a unique story.
SUSTAINING WILD FOOD FACTORIES
Marine ecosystems are exposed to a variety of impacts that can make their production of wild seafood less predictable. Seafood lovers can help by being flexible in the seafood they eat and addressing root causes of environmental change.
Diversifying seafood diets
New England's marine ecosystems produce an astounding array of edible seafood species. But only a handful is familiar to eaters. Eating each species in proportion to its production is the key to an ecologically sustainable seafood diet. COMING SOON.