TY - BOOK ID - 139146563 TI - Seafood Sustainability - Series I AU - Pradhan, Naresh C. AU - Stohs, Stephen M. AU - Cai, Junning PY - 2020 PB - Basel, Switzerland MDPI - Multidisciplinary Digital Publishing Institute DB - UniCat KW - corporate social responsibility KW - ecolabels KW - ethical consumption KW - green marketing KW - supply chain management KW - sustainable seafood KW - contamination KW - fish KW - fisheries KW - flame retardants KW - health KW - PBDE KW - seafood KW - trophic level KW - sustainability KW - sensory KW - consumers KW - artisanal fishers KW - double-hurdle KW - fish marketing KW - fish mothers KW - aquaculture KW - IMTA KW - ecolabel KW - choice experiments KW - latent class KW - WTP KW - Triple bottom line fisheries management KW - harvest strategy development KW - social objectives KW - economic objectives KW - ecological objectives KW - shrimp feed KW - fishmeal KW - plant ingredients KW - marine resources KW - terrestrial resources KW - contingent valuation method KW - double-bounded dichotomous choice KW - environmental economics KW - environmental psychology KW - New Ecological Paradigm KW - seafood preference KW - copper-alloy nets KW - fishing community KW - strategic planning KW - port KW - California KW - school lunch programme KW - Italy KW - healthy nutrition KW - oily fish KW - Almost Ideal Demand System KW - Deepwater Horizon KW - frozen seafood market KW - retail scanner data UR - https://www.unicat.be/uniCat?func=search&query=sysid:139146563 AB - This special edition, Seafood Sustainability Series I, includes two articles on seafood consumption, four on sustainable capture fisheries, and four on sustainable aquaculture. The articles on consumption explore an alternative perspective on sustainable seafood movement governance to consumer- or retail/brand-driven logic and analyze fish tissues for human consumption to detect contaminants like flame retardant chemicals hazardous to human health sourced from microplastic pollutants. Articles on capture fisheries include: • A study of harvest strategies to achieve ecological, economic, and social sustainability objectives; • An examination of the economic leverages and resources needed to sustain coastal artisanal fishing communities in Africa; • A review of sustainability planning efforts to combat fishing community threats like declining participation, aging infrastructure and fleets, gentrification, reduced resource access, market competition, and environmental stresses; • An analysis of responsible fish consumption through a life-promoting sustainable food system for school-age children. Three of the articles on aquaculture focus on studying consumer preferences related to sustainable aquaculture based on the estimation of how the attributes of aquaculture products (including product labeling and perception) affect consumers’ purchase decisions. The other article questions the widely held assumption of sustainable substitutability of plant protein sources (e.g., soymeal) for fishmeal in aquaculture production. ER -