Less than a third of seafood sold in restaurants and grocery stores surveyed by University of Victoria students was judged as the "best choice" under a sustainability measure.
That result came out of spring and summer surveys by 30 students in a fourth-year sustainable fisheries class, using the Monterey Bay Aquarium's Seafood Watch Program's criteria. Students looked at 27 restaurants and 10 grocery stores in the capital.
"There are some Victoria establishments, particularly in the restaurant industry, that are setting high standards for the seafood they put on their menu," said student Jenna Stoner. "But of particular concern is that information on environmental sustainability is generally not being made available to the consumer."
The objective was for students to put themselves in the shoes of the average consumer, to "try to see how much information is out there and can you make an informed choice," said UVic marine ecologist John Volpe, who led the class.
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