Aquaculture

Mangrove fringe under threat from fish farm development
© WWF-Canon / Edward Parker

Seafood is one of the healthiest and most popular sources of protein worldwide. Seafood consumption in the United States reached its highest level in 2007 and consumption of seafood globally is expected to continue to rise. By volume, almost half of the seafood we eat is “wild” caught in the open water. But the other half is from aquaculture, most simply defined as the farming of aquatic species – such as shrimp, salmon, trout and tilapia – under controlled conditions.

Aquaculture is the fastest growing food production system in the world. The industry has grown at a strong and steady 8 to 10 percent over the past three decades and is expected to continue to expand at that rate for a while. As the amount of farmed seafood produced rises, it is critical to minimize the negative impacts of aquaculture on the environment and society. For example, chemicals used at fish farms can pollute the water, diseases can spread easily from farmed to wild-caught fish and accident rates at fish farms can be high.

WWF is committed to making sure aquaculture is good for people and nature. When done responsibly, aquaculture’s impact on wild fish populations, marine habitats, water quality and society is minimal. Despite a steep learning curve for this growing industry – learning in just 30 years what land farmers have garnered over 6,000 years – positive changes in the industry already are visible.

WWF’s work on sustainable seafood is not limited to aquaculture. We also work to improve the management of fisheries, which is the only way to take pressure off of fisheries. Creating a sustainable supply of seafood requires this twofold approach.

Learn more

• Aquaculture Dialogues Overview
• What WWF is doing to address these challenges

For more information, please contact us at Aquacultureinfo@wwfus.org.