Food Security Network of Newfoundland and Labrador

Transcription

1 Food Security Network of Newfoundland and Labrador

2 Agenda 12:00 12:05 Introduction to FSN & Food Security 12:05 12:20 12:20 12:40 Keynote Speaker: Kristen Lowitt: Fisheries Contributions to Food Security Keynote Speaker: David Adler: Off the Hook Community Supported Fishery 12:40 1:00 Discussion & Questions

3 What is Food Security? Food Security exists when all people, at all times, have access to adequate amounts of nutritious, safe, and culturally appropriate foods. Food Security means that the people who produce foods are able to earn a living wage.

4 Food Security Network NL FSN is a Provincial membershipbased non-profit formed in Monthly E-News Food Security Initiative Inventory Best Practices Toolkits Food Security Teleconferences Root Cellars Rock! Actively promoting comprehensive, community-based solutions to ensure physical and economic access to adequate and healthy food for all.

5 Fisheries contributions to food security K R I S T E N L O W I T T, P H D C A N D I D A T E N L - F O O D S E C U R I T Y N E T W O R K T E L E C O N F E R E N C E W E D S E P T E M B E R

6 Overview Outline Fisheries contribution to food security at different scales Some examples of integrating fisheries into community food systems Highlights from a seafood survey on Newfoundland s west coast Recommendations for increasing fisheries contributions to food security

7 Fisheries and food security- global context Fisheries contribute to food security in two ways: Contribute directly through the supply of fish itself for subsistence Contribute indirectly by generating earnings that allow for the purchase of food Globally, fish provides about 20% of the protein intake globally for more than a billion people (FAO 2009) About half of all the fish caught for human consumption comes from smallscale fisheries (FAO, 2005).

8 Fisheries and food security- global context Research in developing nations has shown that small-scale fisheries play a vital role in food security and livelihoods. Approximately 80% of fish stocks were fully exploited and over exploited for the year 2007 (FAO, 2009a) In 2005 FAO released guidelines for increasing the contribution of small-scale fisheries to poverty alleviation and food security: ensuring participation by small-scale fishers and their communities in fisheries management; engaging in cross-sectoral policy making; making sure that markets and trade work for small-scale fishers; recognizing the special role of women in fish processing and value addition; and making sure that appropriate knowledge and information, from both the natural and social sciences along with local ecological knowledge, is used to assist in decision-making

9 Fisheries and food security- national context Seafood is a healthy source of high-quality protein, vitamins, and essential fatty acids (Mahaffey, Clickner, & Jeffries, 2008). Canada s national Food Guide encourages Canadians to eat two food guide servings of fish each week. Canadians eat 23 kilograms of seafood per person each year (Fisheries and Oceans Canada, 2006).

10 Fisheries and food security- provincial context Historically, food provisioning patterns in Newfoundland s coastal communities combined fishing for sale and subsistence with gardening, hunting, and woodcutting in a seasonal round of activities. From the time of the early fish planters cod has been a staple food in the Newfoundland diet Eating Healthier in Newfoundland and Labrador promotes the development and marketing of local products from fisheries and agriculture that support healthy eating practices.

11 Fisheries and food security- provincial context Third leading province in the export of seafood. In 2010, tonnes of seafood were exported valued at over $780 million Wharf Price 62 cents/lb Primary processing $2.50-$3.00 Distribution & brokerage $3.00-$4.00 Supermarket retail price $6.00-$8.00 Source: Khan, A. (2010).

12 Integrating fisheries into community food systems Potential benefits of alternative seafood marketing Marketed more directly, closer connection between producers and consumers Fishers can receive a better price Provides a fresh, traceable product to customers May reduce fishing effort Often use less environmentally harmful fishing methods

13 Integrating fisheries into community food systems Community-supported fisheries Adapted from the Community Supported Agriculture model Customers buy share at the beginning of the season and in return get a share of the catch Fresh fish markets Similar to farmers market, fish sold directly by the harvester to customer

14 Integrating fisheries into community food systems Co-operatives Fogo Island Co-op baited cod pot fishery Cod is caught using baited pots, considered a sustainable method of harvesting because it does not damage the ocean bottom and by-catch and small cod can be released alive Better quality product since the fish are caught alive in the pots and the cod is processed into skin-on fillets Fish harvesters are receiving twice as much per pound for cod potted fish sold for a premium price by the Co-op to local restaurants. Buyers clubs Fundy North Fishermen s Association in Nova Scotia A list of customers sent a list of available fish for the week

15 Seafood survey on Newfoundland s west coast Seafood survey As part of a project organised through the CURRA at Memorial University, a survey looking at trends in seafood consumption was distributed to households throughout the Bonne Bay area in April 2011 Some key results Local seafood was eaten much more often than seafood from outside the province. Frequency of local seafood consumption varied across seasons, and was eaten most often in the summer. The frequency of eating non-local seafood changed very little across seasons.

16 Seafood survey on Newfoundland s west coast Frequency of eating Newfoundland and Labrador seafood 35% 30% 25% 20% 15% 10% 5% 0% Fall Winter Spring Summer Frequency of eating seafood not from Newfoundland and Labrador 70% 60% 50% 40% 30% 20% 10% 0% Fall Winter Spring Summer

17 Seafood survey on Newfoundland s west coast Household income was not significantly related to the frequency of eating local seafood. The five favourite types of seafood were cod, 50% lobster, salmon, halibut, and crab. Most major fish and shellfish species are being eaten less often than they were five years ago. Main sources for Newfoundland and Labrador seafood 7% 9% 26% 10% 36% Local fish plant Friends/family Recreational fishery Grocery store Large supermarket

18 Seafood survey on Newfoundland s west coast Households that salt fish were likely to eat more seafood throughout the year. 95% of households freeze seafood and 70% salt fish. Local fish plants and networks of friends and family were the two main sources for local seafood. About 50% of households were satisfied or very satisfied with the availability and affordability of seafood in their community. Nearly 80% of households were satisfied or very satisfied with the quality of seafood in their community.

19 Fisheries and food security- recommendations Recommendations for increasing fisheries contribution to food security A critical piece of maintaining fisheries contribution to food security is the rebuilding of entire fish chains, from ocean to plate (Khan & Neis, 2010). One aspect of rebuilding may involve more integration into community food systems. More cross-sectoral policy making in which health, nutrition, and food security considerations can be integrated into fisheries management decisions.

20 Community Supported Fishery

21 Objectives 1. Off the Hook is financially successful, providing meaningful work with legitimate wages for generations to come. 2. Off the Hook s sustainable fishing practices contribute to ecological restoration and protection. 3. Off the Hook s sustainable fishing and business practices inspire smarter government policy and fisheries management. 4. Off the Hook is widely known for top quality products and loyal customers.

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32 Make the most of your whole fish Image by Thom Knowles. Concept courtesy of Adrion Johnson: Bonappetit.com, July Off the Hook is Atlantic Canada s first Community Supported Fishery. We deliver weekly shares of fresh, sustainably harvested fish to our subscribers. Fresh. Fair. Fish. Find us on facebook and share your recipes, or us at: info@offthehookcsf.ca Legend: 1. Centre-cut fillets: Reserve this meat for your first meal, while at peak freshness. 2. Collars: Toss in olive oil and salt, and then grill. Pick mean out with your fingers also great for soup stock or bouillabaisse. 3. Heads: Lots of succulent meat to be found here. For fish head soup, simply bring chopped veggies to a boil, then add a head and let simmer for no more than 30 minutes. 4. Cheeks: Simply breaded or battered and seared, these morsels found within the jaw can be prepared like a scallop and go wonderfully with a garlic dip or as a chowder treasure. 5. Belly meat: Bury with kosher salt and store in refrigerator with other raw fish leftover bits. It will keep for months re-hydrate with fresh water and use to make brandade. Fresh. Fair. Fish. 6. Bones: make excellent stock (aka Fume). Boil with your favourite herbs, reduce, and strain. 7. Tails: Skin tails and cut into pieces. Coat with a spiced flour mix and shallow fry 3-5 minutes until cooked through and golden. Serve with salsa style dip as a snack. 8. Skin: To make fish-skin cracklins, cut skin into 1cm wide strips, deep fry until golden and sprinkle with salt. 9. Extra fillet meat: Dip in olive oil and cook at low temperature. Cool and store for up to two weeks in the refrigerator great for tacos, soups, and salads. 10. The Carcass: Even pro filleters leave a bit of meat behind. Submerge whole carcass in salted water, bring to a simmer, wait 15 minutes. Then use your fingers to release the meat offthehookcsf.ca 13

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34 Year 1 & 2 Recap 53% increase in subscribers 3 pickup locations Year 1 5 pickup locations Year 2 50% increase in weekly fish delivered Introduction of filleted fish 635 Facebook followers Media, media, media 71% would subscribe again 86% would recommend to a friend

35 Challenges licenses/permits consumer fatigue: how much fish is too much? retail and restaurant markets: pricing challenges distribution networks 16

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37 Community Supported Fishery