U.S. Congress to Consider Legislation to Assess Sustainable, Inclusive Seafood Farming
(Washington, D.C., Friday, October 13, 2023) – Sustainable seafood farmed in offshore waters of the United States is one step closer to being on the menu. On Thursday, October 12, Congresswoman Nancy Mace of South Carolina and Congressman Jimmy Panetta of California introduced the bipartisan Science-based Equitable Aquaculture Food Act, or SEAfood Act. The SEAfood Act is the only measure in Congress that lays the groundwork for an equitable and inclusive seafood economy of both farmed and wild-caught seafood.
The Coalition for Sustainable Aquaculture supports the SEAfood Act as a critical step to help meet increasing consumer demand for safe, sustainable seafood and create jobs in vulnerable coastal communities and throughout the seafood supply chain.
Just last month, members from the Coalition for Sustainable Aquaculture were in Washington D.C., educating members of Congress and congressional staff on why it’s time the U.S. take a science-based, stakeholder-led approach to exploring offshore aquaculture.
The following are local sound bites from the Coalition for Sustainable Aquaculture:
Sue Fenigan, award-winning local chef, shares why improved access to quality seafood helps chefs looking for fresh fish.
SOUNDBITE CALIFORNIA & National:
AS A CHEF, I’M ALWAYS LOOKING FOR FRESH, LOCAL FOOD. RIGHT NOW, NINETY PERCENT OF THE SEAFOOD WE EAT IN THE U.S. IS IMPORTED. WE CAN CHANGE THAT WITH THE SEAFOOD ACT. IT’S A SCIENCE AND DATA BACKED APPROACH TO SUSTAINABLE OFFSHORE SEAFOOD FARMING THAT WILL COMPLEMENT WILD-CAUGHT FISHING. AND THAT MEANS MORE FRESH, LOCAL SEAFOOD ON PLATES AND MENUS HERE IN CALIFORNIA, AND ACROSS THE COUNTRY
Elizabeth Kenyon, award-winning local chef, has more on how the SEAfood Act will explore how to minimize the environmental footprint of our food supply and transform local economies.
SOUNDBITE SEATTLE:
THE SEAFOOD ACT IS A SCIENCE-BACKED APPROACH THAT SETS OUT A CLEAR PATH FOR SUSTAINABLE, EQUITABLE OFFSHORE AQUACULTURE THAT COULD MAKE A BIG DIFFERENCE IN WHAT HAPPENS WITH OUR CLIMATE AND COMMUNITIES.
Grace Ramirez, award-winning local chef, explains why eating locally – including local seafood- is so important.
SOUNDBITE NEW YORK:
RIGHT NOW, NINETY PERCENT OF THE SEAFOOD WE EAT HERE IN THIS COUNTRY IS NOT FROM THIS COUNTRY. WE CAN CHANGE THAT WITH THE SEAFOOD ACT. IT’S A SCIENCE AND DATA BACKED APPROACH TO SUSTAINABLE OFFSHORE SEAFOOD FARMING THAT WILL COMPLEMENT WILD-CAUGHT FISHING. AND THAT MEANS MORE FRESH, LOCAL SEAFOOD ON PLATES HERE IN EL BARRIO AND ALL OVER NEW YORK.
Stephen Phelps, an award-winning chef from Florida, shares the importance of enjoying local and sustainable seafood.
SOUNDBITE FLORIDA:
We have an opportunity to produce more seafood here at home, instead of outsourcing it, but we have to do it right. The SEAfood Act lays the groundwork for a sustainable, equitable economy of farmed and wild-caught fish, so we can all enjoy more local seafood on our plates.
For more information, visit CoalitionForSustainableAquaculture.org.