The seemingly straightforward definition of aquaculture—the cultivation of aquatic organisms in water environments—has a web of history, controversy, and complexity beneath it. It addresses critical issues facing the environment today.
In the beginning
Aquaculture is not new. Evidence of various forms dates back millennia, though large-scale commercial fish farming became prominent in the mid-20th century. Initially, aquaculture served recreational purposes, with publicly funded hatcheries producing sport fish like trout and bass for stocking waters.
As the world’s population grew and demand for fish and shellfish increased, pressures on certain species intensified. This led to a significant shift in the mid-20th century, giving rise to a new industry focused on food production.
Feeding the masses
The first commercial aquaculture efforts in the US began in the 1950s, spreading globally in the 1960s and ’70s. However, this growth brought environmental issues: shrimp farms in Asia destroyed mangroves and polluted waterways, and open-net pens for salmon threatened local ecosystems.
Other challenges included untested management practices and dealing with unforeseen consequences. Advances in technology, better management, and regulations have addressed some of these problems, but many issues remain.
Pushing forward
Two of the companies at the forefront of that movement are LocalCoho and Bluehouse Salmon. Both are braving uncharted waters to find solutions.
For these innovators, the central challenge lies in striking a balance between meeting rising global demand for seafood and reducing the environmental impact of production. Climate change adds another layer of complexity, raising questions about whether historically well-suited ocean regions will remain viable for open-net pen farming in the future.
This is why land-based aquaculture is increasingly seen as a promising alternative—one that avoids operating “in the commons” of the ocean and reduces reliance on government consent for offshore sites. Despite the hurdles, both companies are motivated by the opportunity to transform aquaculture into a more sustainable and resilient industry.
Another perspective
Patagonia Provisions, part of the environmentally focused Patagonia, promotes eating lower on the food chain to reduce the impact on larger species like tuna and salmon. They offer products featuring species such as mackerel, anchovies, and pink salmon, supporting traditional, sustainable, local farming methods that benefit communities and the environment.
Learning and choosing
Consumers play a key role in supporting sustainable seafood. Learning from organizations that monitor and analyze industry practices helps. Certifications like those from the Aquaculture Stewardship Council indicate responsible farming practices.
The Monterey Bay Aquarium’s Seafood Watch program offers current data on sustainable seafood options worldwide. Their standards are based on science and collaboration, setting a high bar for environmental responsibility.
A look ahead
Aquaculture’s role will only grow; it is the world’s fastest-growing food sector and essential for future protein needs. It supports global food security but also raises questions about environmental sustainability.
Can we feed the world while protecting the environment? The ongoing search for solutions continues.
By Neil Zevnik
