Version 1
: Received: 9 December 2021 / Approved: 10 December 2021 / Online: 10 December 2021 (07:29:31 CET)
Version 2
: Received: 15 May 2023 / Approved: 15 May 2023 / Online: 15 May 2023 (10:50:22 CEST)
How to cite:
Vella, T.; Klein, C.; Roberson, L.; Kuempel, C. Quantifying the Accessibility of Sustainable Seafood in Southeast Queensland, Australia. Preprints2021, 2021120164. https://doi.org/10.20944/preprints202112.0164.v2
Vella, T.; Klein, C.; Roberson, L.; Kuempel, C. Quantifying the Accessibility of Sustainable Seafood in Southeast Queensland, Australia. Preprints 2021, 2021120164. https://doi.org/10.20944/preprints202112.0164.v2
Vella, T.; Klein, C.; Roberson, L.; Kuempel, C. Quantifying the Accessibility of Sustainable Seafood in Southeast Queensland, Australia. Preprints2021, 2021120164. https://doi.org/10.20944/preprints202112.0164.v2
APA Style
Vella, T., Klein, C., Roberson, L., & Kuempel, C. (2023). Quantifying the Accessibility of Sustainable Seafood in Southeast Queensland, Australia. Preprints. https://doi.org/10.20944/preprints202112.0164.v2
Chicago/Turabian Style
Vella, T., Leslie Roberson and Caitie Kuempel. 2023 "Quantifying the Accessibility of Sustainable Seafood in Southeast Queensland, Australia" Preprints. https://doi.org/10.20944/preprints202112.0164.v2
Abstract
Context; Seafood is a nutritious source of protein. However, seafood production can have perverse environmental impacts. Seafood sustainability differs depending on species, origin, and production/fishing method. Australian consumers seeking sustainable seafood rely on independent sustainability guides and detailed labels at point of sale. Aims; We aimed to determine consumer accessibility to sustainable seafood products in Southeast Queensland, Australia. Methods; We assessed the sustainability of 52,447 seafood products from 2,110 restaurants, supermarkets, and takeaway shops. Key results; We determined the sustainability of 36% of products according to Australia’s Good Fish Guide. Of these, 4.9% were classified as sustainable, 4.1% as ‘Eat Less’, and 27% as ‘Say No’. Australian farmed barramundi was the most common sustainable product and farmed Australian Atlantic salmon the most common ‘Say No’ product. We could not assess 64% of products because of a lack of information (16%) or the product was not included in the Good Fish Guide (48%). Conclusions; Inadequate labelling of species, origin and/or production/fishing method reduces the accessibility of sustainable seafood in Southeast Queensland, Australia. Implications; Improving labelling, especially origin information at point of sale is critical for changing consumer behaviour, which represents a significant hurdle to improving the sustainability of the seafood industry.
Keywords
Labelling; Seafood Guides; Consumers
Subject
Environmental and Earth Sciences, Environmental Science
Copyright:
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
Commenter: Tia Vella
Commenter's Conflict of Interests: Author