Sustainability can be defined as “…meeting the needs of the present without compromising the ability of future generations to meet their own needs.” (Brundtland Report 1987; United Nation World Commission on Environment and Development). In 1995, The Food and Agriculture Organization (FAO) published the Code of Conduct for Responsible Fisheries. Article 9 of the Code was adopted as a framework for development of sustainable aquaculture. The main emphasis of Article 9 is that fishery resources must be used “…in a manner that ensures their sustainability over the long term, and is in harmony with the natural environment, and does not engage in capture and aquaculture practices that are harmful to ecosystems and human communities.”
Sustainable aquaculture can be defined as the commercial production of fish by methods or techniques that have a “benign, if not positive, net impact on the environment, contribute to local community development, and generate an economic profit.” Sustainable aquaculture practices attempt to limit possible negative environmental impacts of conventional aquaculture by incorporating research, learning and reassessment of methods into aquaculture practices, thereby retaining natural equilibrium in aquatic ecosystems. The goal is to have sustainable production practices that keep pace with society's food requirements without degrading our natural resources.
Systems & Sustainability
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