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The Canadian government is dithering about joining other nations at the U.N. in stopping bottom trawling. I started a petition around our office and sent it to the Department of Fisheries. Everyone signed it and was astonished that this form of fishing actually existed. The whole event was an excellent opportunity to discuss fishing practices overall.
Julie Pithers, Alberta, Canada
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We'd like to hear from you—why you joined the Ocean Action Team, ideas for making a difference in your community or ways to spread the word about the importance of healthy oceans.
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We're interested in a balance between protecting fishermen's traditional way of life and the impact on the fisheries. When I do presentations about Seafood Watch, I recommend that people choose three species on the green list and get to know how to cook and enjoy them and buy them in season.
Helene York, director of Bon Appétit Foundation, CA
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I can speak of the ocean only in terms of wonder. Long before I thought of it as an essential natural resource, I thought of it as a gift of beauty and inspiration, the most awesome sight I have ever beheld. We can't take such a gift for granted. We must proclaim its vital importance to the life of our planet and protect it from further harm.
Ed Cunningham, writer, MO
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I think we're successful at our Seafood Watch booth because there's passion in what we say. I believe our sincerity is obvious to visitors. I look them right in the eye and explain how the cards work—and how they can change ways of fishing. I stress using our web site for more information. People who eat seafood usually WANT to help.
Dotty Weisheit, Monterey Bay Aquarium volunteer guide, CA
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I was a complete vegetarian for 14 years (no chicken, beef, seafood, etc.) for environmental reasons and only started eating seafood again this last year. I added it back to my diet primarily because I could follow the Seafood Watch list, eating from the green list, and still be standing by my environmental beliefs.
Cyndy Shafer, environmental scientist, CA
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To stay in business, I need to find sources for seafood that are sustainable. Fortunately, the ocean is filled with plenty of good products without touching the threatened ones. Our customers really care about the environment, and we are happy to satisfy their concerns as well as their palates.
Mo Tabib, chef, Fish Hopper Restaurant, CA
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Old-timers tell me how much they saw diving right offshore. Now I only find large numbers of fish in remote or protected areas. I joined the Ocean Action Team to help bring back the big fish for everyone.
Gil Falcone, scuba instructor, CA
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I've always had a strong pull towards the ocean. When I moved here almost 10 years ago, I went to the aquarium first thing to find out how I could be a part of it. Now I'm a volunteer guide, and I try to pass on what I learn to my classes. Not enough people realize the purpose our oceans serve for the entire world.
Sally Eastham, teacher, CA
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We feel like we're making a difference by supporting sustainable fishermen and fish farmers. If you as a consumer go to your favorite spot and tell them you would really appreciate it if they serve only sustainable seafood, then you can make a difference too.
Kenny Belov, co-owner, Fish. Restaurant, CA
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I'll never forget taking my first deep sea fishing trip with my dad. I took my kids and grandkids on their first fishing trips too. I joined the Ocean Action Team so there will always be fish for family traditions like ours.
Fred Hernandez, grandparent, CA
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After learning about the Seafood Watch program, I chose environmentally friendly seafood as my topic for "persuasive speaking" in collegiate speech events. I've persuaded people to think twice about what they eat, only purchase seafood from sustainable sources and even become advocates themselves in their own communities.
Carrie Robin Menapace, college student in Arizona
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Some restaurants seem more anxious to serve "what the public wants" than to be aware of the long-term impact they may be having on fish. Chilean Sea Bass, for example. But when we eat in places that serve those types of fish, I make it a point to tell them why I'm not ordering it, and usually I can influence the orders of others at our table.
Karen Drayer, former Sea Otter Research and Conservation volunteer, TX
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When our family visited the Monterey Bay Aquarium, I was inspired by the Seafood Watch exhibit. Now I write letters to restaurants. I go to schools and talk to kids. I don't even get nervous. I believe in this so strongly, I just speak from my heart. I think people see me taking action and say, "If a 14-year-old can do it, so can I."
Shoshana Akabas, student, NY
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As the local Green Business Program Coordinator, I find it essential that our certified Green Businesses offer sustainable seafood options for their customers. Seafood Watch provides all the tools necessary to ensure that our certified businesses can find sustainable seafood. We're very lucky to have such a wonderful resource.
Jo Fleming, Green Business Program Coordinator, CA
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