Careful Consumption Alone Can't Save the World's Fish

[danlewer]

Originally Posted by xoxoxoBruce

Could you give a brief explanation of carbon labeling?

Sure - the idea is that 'fast moving consumer goods' (which generally means anything that is cheap, you don't take long to decide to buy and is often sold in a supermarket) will have information on the packaging showing how much carbon dioxide (or other greenhouse gases) has been released during production. The thinking behind this is that consumers are prepared to spend more on green products and labelling will allow this preference to be reflected in the market.

Tesco has announced that it is developing its own scheme, and just yesterday DEFRA (the UK's environment department) said it will work to develop a standard system - http://inbalance.wordpress.com/2007/...eco-labelling/

Dan

[jinx]

"White tuna" is one of my favorite sushi orders. For years I had no idea what it really is.

wiki
Like its relative the oilfish, Ruvettus pretiosus, the escolar is consumed in several European and Asian countries, as well as in the USA. Neither fish metabolises the wax esters (Gempylotoxin) naturally found in their diet, which causes an oil content in the muscle meat of the fish amounting to 18–21%. These wax esters may rapidly cause gastrointestinal symptoms following consumption; however, these effects are usually short lived.
The gastrointestinal symptoms, called "keriorrhoea", caused by these wax esters may include oily orange diarrhea, discharge, or leakage from the rectum that may smell of mineral oil. The discharge can stain clothing and occur without warning 30 minutes to 36 hours after consuming the fish. The oil may pool in the rectum and cause frequent urges for bowel movements due to its lubricant qualities and may be accidentally discharged by the passing of gas. Symptoms may occur over a period of one or more days. Other symptoms may include stomach cramps, loose bowel movements, diarrhea, headaches, nausea, and vomiting.

Escolar is sometimes consumed raw as sushi or sashimi. It is also sold misleadingly as "white tuna", "butterfish", "oilfish" and "Hawaiian butter fish"; in Hawaii and Fiji, it is known as walu.

[xoxoxoBruce]

Originally Posted by danlewer

Sure - the idea is that 'fast moving consumer goods' (which generally means anything that is cheap, you don't take long to decide to buy and is often sold in a supermarket) will have information on the packaging showing how much carbon dioxide (or other greenhouse gases) has been released during production. The thinking behind this is that consumers are prepared to spend more on green products and labelling will allow this preference to be reflected in the market.

Tesco has announced that it is developing its own scheme, and just yesterday DEFRA (the UK's environment department) said it will work to develop a standard system - http://inbalance.wordpress.com/2007/...eco-labelling/

Dan

Thanks Dan. I see the fly in the ointment as the determining of these numbers can be highly subjective and subject to prejudice. Do you think the numbers for beef would be skewed if the head of PETA determined them? That's a ridiculous extreme but you see where I'm going.

Also, if you choose A, the carbon number is 10% less than B, but bringing A to market fouls half the Worlds fresh water in the process, you really can't make an intelligent choice based on the carbon number alone.

Nobody has ever invented a system, that I can't criticize.

[danlewer]

xoxoxoBruce, you are absolutely right on both counts.

Labelling has to be standardised and regulated, rather than managed by the retailer or another

With regard to the complexity of the ethical decision, food will not only be labelled according to its carbon footprint. Organic, Fair Trade, and of course the labelling that this post was about, for example, all have different criteria that can show one product in different lights.

This is a good thing - the social and environmental impact of our food is complex and consumers should understand that.