refocusing seafood sustainability as a journey using the law of the minimum调整海鲜可持续发展作为一个旅行用最低的法律.pdfVIP

Sustainability 2012, 4, 2038-2050; doi:10.3390/su4092038 OPEN ACCESS sustainability ISSN 2071-1050 /journal/sustainability Discussion Refocusing Seafood Sustainability as a Journey Using the Law of the Minimum Michael Tlusty 1,*, Heather Tausig 2, Tania Taranovski 2, Meghan Jeans 2, Matt Thompson 2, 2 2 2 2 Michelle Cho , Michael Eppling , Jason J. Clermont , Jennifer Goldstein and 2 Elizabeth Fitzsimons 1 John H. Prescott Marine Laboratory, New England Aquarium, Boston, MA 02110, USA 2 Sustainable Seafood Program, New England Aquarium, Boston, MA 02110, USA; E-Mails: htausig@ (H.T.); ttaranovski@ (T.T.); mjeans@ (M.J.); mthompson@ (M.T.); mcho@ (M.C.); meppling@ (M.E.); jclermont@ (J.J.C.); jgoldstein@nea (J.G.); efitzsimons@ (E.F.) * Author to whom correspondence should be addressed; E-Mail: mtlusty@; Tel.: +1-617-973-6715; Fax: +1-617-732-6207. Received: 2 July 2012; in revised form: 8 August 2012 / Accepted: 22 August 2012 / Published: 31 August 2012 Abstract: Globally, seafood is an important protein source because it is a nutritious food source produced with relative efficiency compared to other proteins. Because of problems related to overfishing and deleterious environmental impacts, over the last decade, non-governmental organizations (NGOs) have increased their focus on seafood sustainability while businesses have incorpo