INSIGHT
The future of fishing
MAKING BLUE FOODS GREENER While the COVID-19 pandemic has monopolised seafood industry action plans in recent times, the climate emergency remains a colossal concern, writes Jason Holland
8 Iceland has introduced a new target of 55% reduction of greenhouse gas emissions by 2030 and carbon neutrality by 2040
The global seafood economy’s reliance on ocean health means that climate change is by far its most pressing environmental challenge, and without the luxury of a silver bullet solution, the onus is on all stakeholders to look at their own carbon intensities and to come up with radical actions that rapidly build on the modest progress already seen, heard a Sustainability Seminar at the recent North Atlantic Seafood Forum (NASF 2021). Lesley Mitchell, Associate Director – Sustainable Nutrition with Forum for the Future, told the conference that a lot has changed as a result of the ongoing COVID-19 pandemic, but one constant has prevailed throughout – the climate emergency. The non-profit organisation advocates for a quick transition to a carbon-positive economy that limits global warming to 1.5°C, but Mitchell warned that even through the COVID crisis and the widespread lockdown measures, the opportunity to stay below that level has continued to quickly disappear. Consequently, climate change requires even faster, more intensive responses, she said. “What we are seeing from more recent research is that some predictions could have been quite conservative and the situation is accelerating, with us potentially reaching 1.5°C by the mid-2030s. “We should bear in mind that 1.5°C is in itself a challenge for disruption and presents an unacceptable risk of substantiative change, particularly for marine environments. “With rising temperatures, we see increasing risks of tipping points, and frankly, this is where it gets really scary with the potential for runaway climate change.” Moving forward, Mitchell acknowledged that a number of
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food businesses are now establishing more regenerative, environmentally-friendly action plans and making commitments to achieving net zero. “There’s huge potential for seafood to be part of the solution, but within that there’s a key focus on embedding sustainability throughout business strategies, and increasing the level of urgency and boldness of ambition in achieving that.” She advised that future seafood business and value creation models need to look at economic and social viability and practices that regenerate the environment, adding that as unpredictable as things are, “it’s a great opportunity to build something new” and to “create a sustainable future for food”. Beneficial efficiencies NASF 2021 also heard that Iceland is on such a pathway, with the Minister for Foreign Affairs and International Development Cooperation, Guðlaugur Thór Thórdarson, confirming that alongside participating in regional and international efforts to combat climate change, the country and its fisheries sector are “deeply committed” to the 2015 Paris Agreement, the long-term, legally binding international treaty that amongst other things seeks to keep the increase in global average temperature to well below 2°C above pre-industrial levels. Iceland has introduced a new target of 55% reduction of greenhouse gas emissions by 2030 and carbon neutrality by 2040 and plans to reach these goals through several different actions, Thórdarson explained. At the same time, he expects green hydrogen and eco-fuels to become increasingly relevant in heavy transport, shipping and aviation, and that that carbon capture and storage from
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