Culinary Sustainability Education Professional WACS Certified Trainer
Chef Montaser Masoud
Master Trainer Sustainability Education for Culinary Professionals
About World Chefs | About Global Chefs Challenge | About Feed The Planet
Best 10 Economic Importance Of Aquaculture.pdfProjitMondol1
Best 10 Economic Importance Of Aquaculture
Aquaculture
Fisheries and aquaculture make a big contribution to development in the areas of employment. Describing the importance of aquaculture is not an easy task. According to M. Shahbandeh, the number of people who were engaged in fishing and aquaculture amounted to around 40.34 million and 19.27 million respectively worldwide in 2016 and the number has been increasing day by day since 1995. The vast majority of them are from developing countries, working in fish production or fish raising, fish processing, harvesting, and small-scale fish business.
Importance of Aquaculture
Aquaculture; Image: aquaculturealliance.org
Table of Contents
Aquaculture
Aquaculture is the controlled process of rearing, breeding and harvesting of aquatic species, both animals and plants, especially for human consumption, though it is controlled aquatic environments like the oceans, lakes, rivers, ponds, and streams. It’s a similar conception to agriculture, but with fish instead of plants or livestock. It also serves various functions such as food production, restoration of threatened and endangered species populations, wild stock population enhancement, the building of aquariums, and fish cultures, and habitat restoration.
History of Aquaculture
The husbandry of fish is therefore not a new phenomenon. Ancient practices based on the modifications of natural bodies of water or wetlands to entrap young fish in enclosures until harvest have just evolved into more systematic and scientific methods and techniques.
Aquaculture has a long tradition, which is about 4 000 years, and form the beginning of the time man identified the importance of aquaculture.. Probably aquaculture began in China before very long ago, due to the wants of an emperor to have an unremitting supply of fish in his land. It is supposed that the proficiencies for keeping fish in ponds originated in China with fishermen who kept their extra catch alive temporarily in baskets submerged in rivers or small bodies of water created by damming one side of a river bed.(Ling, S.W,Aquaculture in Southeast Asia: A Historical Overview,A Washington Sea Grant Publication).
Another theory is that aquaculture arose from ancient practices for pinning down fish, with the operations steadily improving from trapping-holding to trapping-holding-growing, and finally into complete agriculture or farming practices.
Methods of Aquaculture
The methods of aquaculture’s farm-to-table process can differ from species to species. Generally, there are four stages of the production chain, starting in hatcheries and ending at the seafood counter in your grocery store. Four stages are:
stages of the production chain
Stages of Production; Image: Ruddra
Each of these stages may vary concerning its effect on the environment and the quality and safety of the seafood they produce.
The first stage in the aquaculture production chain is the hatchery. This is where the breeding of fish, hatch
This presentation shows what is aquaculture, the different methods of aquaculture, and why aquaculture is important. Aquaculture benefits the oceans, economy, and environment. It maintains the health of our oceans, lessens the severity of overfishing, and reduces the transfer of diseases in sea creatures. It is a form of agriculture for those regions with poor soils and farming lands. In addition, aquaculture improves the health of the people by incorporating seafood into their diet.
This presentation introduces the concept of sustainable fishing and provides different organizations that also are being sustainably conscious about fishing. They even present how this is done in Alaska and in Hilo.
This is a brief account of the economics of fish industry, based mostly in Pakistan, detailing some edible freshwater species, culture methods, and economic importance of fish in general.
Best 10 Economic Importance Of Aquaculture.pdfProjitMondol1
Best 10 Economic Importance Of Aquaculture
Aquaculture
Fisheries and aquaculture make a big contribution to development in the areas of employment. Describing the importance of aquaculture is not an easy task. According to M. Shahbandeh, the number of people who were engaged in fishing and aquaculture amounted to around 40.34 million and 19.27 million respectively worldwide in 2016 and the number has been increasing day by day since 1995. The vast majority of them are from developing countries, working in fish production or fish raising, fish processing, harvesting, and small-scale fish business.
Importance of Aquaculture
Aquaculture; Image: aquaculturealliance.org
Table of Contents
Aquaculture
Aquaculture is the controlled process of rearing, breeding and harvesting of aquatic species, both animals and plants, especially for human consumption, though it is controlled aquatic environments like the oceans, lakes, rivers, ponds, and streams. It’s a similar conception to agriculture, but with fish instead of plants or livestock. It also serves various functions such as food production, restoration of threatened and endangered species populations, wild stock population enhancement, the building of aquariums, and fish cultures, and habitat restoration.
History of Aquaculture
The husbandry of fish is therefore not a new phenomenon. Ancient practices based on the modifications of natural bodies of water or wetlands to entrap young fish in enclosures until harvest have just evolved into more systematic and scientific methods and techniques.
Aquaculture has a long tradition, which is about 4 000 years, and form the beginning of the time man identified the importance of aquaculture.. Probably aquaculture began in China before very long ago, due to the wants of an emperor to have an unremitting supply of fish in his land. It is supposed that the proficiencies for keeping fish in ponds originated in China with fishermen who kept their extra catch alive temporarily in baskets submerged in rivers or small bodies of water created by damming one side of a river bed.(Ling, S.W,Aquaculture in Southeast Asia: A Historical Overview,A Washington Sea Grant Publication).
Another theory is that aquaculture arose from ancient practices for pinning down fish, with the operations steadily improving from trapping-holding to trapping-holding-growing, and finally into complete agriculture or farming practices.
Methods of Aquaculture
The methods of aquaculture’s farm-to-table process can differ from species to species. Generally, there are four stages of the production chain, starting in hatcheries and ending at the seafood counter in your grocery store. Four stages are:
stages of the production chain
Stages of Production; Image: Ruddra
Each of these stages may vary concerning its effect on the environment and the quality and safety of the seafood they produce.
The first stage in the aquaculture production chain is the hatchery. This is where the breeding of fish, hatch
This presentation shows what is aquaculture, the different methods of aquaculture, and why aquaculture is important. Aquaculture benefits the oceans, economy, and environment. It maintains the health of our oceans, lessens the severity of overfishing, and reduces the transfer of diseases in sea creatures. It is a form of agriculture for those regions with poor soils and farming lands. In addition, aquaculture improves the health of the people by incorporating seafood into their diet.
This presentation introduces the concept of sustainable fishing and provides different organizations that also are being sustainably conscious about fishing. They even present how this is done in Alaska and in Hilo.
This is a brief account of the economics of fish industry, based mostly in Pakistan, detailing some edible freshwater species, culture methods, and economic importance of fish in general.
Food Myths are common and sometimes entertaining . It was probably your mother who told you that you must not believe everything you read .Food Myths are often ridiculous "Urban Myths " driven by social media - Dominated by lifestyle nutritionists - whom differ from Registered Nutritionist
A SIMPLE PRESENTATION MADE FOR THE PLUS TWO STUDENTS OF VELLANADU GOVT.HSS, TRIVANDRUM AND PRESENTED ON 19/09/2015 IN A PROGRAM ORGANISED BY FISH FARMERS DEVELOPMENT AUTHORITY (FFDA) OF FISHERIES DEPARTMENT OF KERALA
Aquaculture (less commonly spelled aquaculture), also known as aquafarming, is the farming of fish, crustaceans, molluscs, aquatic plants, algae, and other organisms. Aquaculture involves cultivating freshwater and saltwater populations under controlled conditions, and can be contrasted with commercial fishing, which is the harvesting of wild fish.
differnet fish forming systems commonly used in the world for rearing of aquatic organisms from fry, fingerling stage to adults at morketable size in selected aquatic ecosystem(pond, reservoir, tank, raceways, pens, cages, integration with other synergetic crops) site for cultivable desired aquatic fish species.
Freshwater and coastal aquaculture development can benefit from internal and external experience for preventing environmental damage and for avoiding harmful effects of degradation on aquaculture resources. Strategies to compensate for the loss of aquatic fauna (e.g. due to physical obstructions) are directly linked to important environmental issues, such as the transfer of exotic species, the spread of diseases and loss of genetic diversity, eutrophication, impairment of aesthetic qualities and the disruption of indigenous fish stocks.
There presently, conceptual frameworks for aquatic environment management backed by legal and administrative tools to create or enforce ration systems for water management, land use or fisheries and aquaculture development strengthened by adaptive institutionalization.
Food Myths are common and sometimes entertaining . It was probably your mother who told you that you must not believe everything you read .Food Myths are often ridiculous "Urban Myths " driven by social media - Dominated by lifestyle nutritionists - whom differ from Registered Nutritionist
A SIMPLE PRESENTATION MADE FOR THE PLUS TWO STUDENTS OF VELLANADU GOVT.HSS, TRIVANDRUM AND PRESENTED ON 19/09/2015 IN A PROGRAM ORGANISED BY FISH FARMERS DEVELOPMENT AUTHORITY (FFDA) OF FISHERIES DEPARTMENT OF KERALA
Aquaculture (less commonly spelled aquaculture), also known as aquafarming, is the farming of fish, crustaceans, molluscs, aquatic plants, algae, and other organisms. Aquaculture involves cultivating freshwater and saltwater populations under controlled conditions, and can be contrasted with commercial fishing, which is the harvesting of wild fish.
differnet fish forming systems commonly used in the world for rearing of aquatic organisms from fry, fingerling stage to adults at morketable size in selected aquatic ecosystem(pond, reservoir, tank, raceways, pens, cages, integration with other synergetic crops) site for cultivable desired aquatic fish species.
Freshwater and coastal aquaculture development can benefit from internal and external experience for preventing environmental damage and for avoiding harmful effects of degradation on aquaculture resources. Strategies to compensate for the loss of aquatic fauna (e.g. due to physical obstructions) are directly linked to important environmental issues, such as the transfer of exotic species, the spread of diseases and loss of genetic diversity, eutrophication, impairment of aesthetic qualities and the disruption of indigenous fish stocks.
There presently, conceptual frameworks for aquatic environment management backed by legal and administrative tools to create or enforce ration systems for water management, land use or fisheries and aquaculture development strengthened by adaptive institutionalization.
Culinary Sustainability Education Professional WACS Certified Trainer
Chef Montaser Masoud
Master Trainer Sustainability Education for Culinary Professionals
About World Chefs | About Global Chefs Challenge | About Feed The Plane
Culinary Sustainability Education Professional WACS Certified Trainer
Chef Montaser Masoud
Master Trainer Sustainability Education for Culinary Professionals
About World Chefs | About Global Chefs Challenge | About Feed The Planet
Culinary Sustainability Education Professional WACS Certified Trainer
Chef Montaser Masoud
Master Trainer Sustainability Education for Culinary Professionals
About World Chefs | About Global Chefs Challenge | About Feed The Planet
مدرب معتمد من WACS للمحترفين في تعليم الاستدامة في مجال الطهي
الشيف منتصر مسعود
المعلم الرئيسي تعليم الاستدامة لمتخصصي الطهي
حول طهاة العالم | حول تحدي الشيفات العالمي | حول Feed The Planet
Sustainability Education Trainer - Code of Conduct.pdfMontaser Masoud
Culinary Sustainability Education Professional WACS Certified Trainer
Chef Montaser Masoud
Master Trainer Sustainability Education for Culinary Professionals
About World Chefs | About Global Chefs Challenge | About Feed The Planet
Culinary Sustainability Education Professional WACS Certified Trainer
Chef Montaser Masoud
Master Trainer Sustainability Education for Culinary Professionals
About World Chefs | About Global Chefs Challenge | About Feed The Planet
Culinary Sustainability Education Professional WACS Certified Trainer
Chef Montaser Masoud
Master Trainer Sustainability Education for Culinary Professionals
About World Chefs | About Global Chefs Challenge | About Feed The Planet
Culinary Sustainability Education Professional WACS Certified Trainer
Chef Montaser Masoud
Master Trainer Sustainability Education for Culinary Professionals
About World Chefs | About Global Chefs Challenge | About Feed The Planet
Culinary Sustainability Education Professional WACS Certified Trainer
Chef Montaser Masoud
Master Trainer Sustainability Education for Culinary Professionals
About World Chefs | About Global Chefs Challenge | About Feed The Planet
Culinary Sustainability Education Professional WACS Certified Trainer
Chef Montaser Masoud
Master Trainer Sustainability Education for Culinary Professionals
About World Chefs | About Global Chefs Challenge | About Feed The Planet
Culinary Sustainability Education Professional WACS Certified Trainer
Chef Montaser Masoud
Master Trainer Sustainability Education for Culinary Professionals
About World chefs | About Global Chefs Challenge | About Feed The Planet
Culinary Sustainability Education Professional WACS Certified Trainer
Chef Montaser Masoud
Master Trainer Sustainability Education for Culinary Professionals
About World Chefs | About Global Chefs Challenge | About Feed The Planet
مدرب معتمد من WACS للمحترفين في تعليم الاستدامة في مجال الطهي
الشيف منتصر مسعود
المعلم الرئيسي تعليم الاستدامة لمتخصصي الطهي
حول طهاة العالم | حول تحدي الشيفات العالمي | حول Feed The Planet
Piccola Cucina is regarded as the best restaurant in Brooklyn and as the best Italian restaurant in NYC. We offer authentic Italian cuisine with a Sicilian touch that elevates the entire fine dining experience. We’re the first result when someone searches for where to eat in Brooklyn or the best restaurant near me.
Roti Bank Hyderabad: A Beacon of Hope and NourishmentRoti Bank
One of the top cities of India, Hyderabad is the capital of Telangana and home to some of the biggest companies. But the other aspect of the city is a huge chunk of population that is even deprived of the food and shelter. There are many people in Hyderabad that are not having access to
At Taste Of Middle East, we believe that food is not just about satisfying hunger, it's about experiencing different cultures and traditions. Our restaurant concept is based on selecting famous dishes from Iran, Turkey, Afghanistan, and other Arabic countries to give our customers an authentic taste of the Middle East
Key Features of The Italian Restaurants.pdfmenafilo317
Filomena, a renowned Italian restaurant, is renowned for its authentic cuisine, warm environment, and exceptional service. Recognized for its homemade pasta, traditional dishes, and extensive wine selection, we provide a true taste of Italy. Its commitment to quality ingredients and classic recipes has made it a adored dining destination for Italian food enthusiasts.
Ang Chong Yi Navigating Singaporean Flavors: A Journey from Cultural Heritage...Ang Chong Yi
In the heart of Singapore, where tradition meets modernity, He embarks on a culinary adventure that transcends borders. His mission? Ang Chong Yi Exploring the Cultural Heritage and Identity in Singaporean Cuisine. To explore the rich tapestry of flavours that define Singaporean cuisine while embracing innovative plant-based approaches. Join us as we follow his footsteps through bustling markets, hidden hawker stalls, and vibrant street corners.
Ang Chong Yi Navigating Singaporean Flavors: A Journey from Cultural Heritage...
4 - Seafood.pdf
1. SUSTAINABILITY EDUCATION FOR
CULINARY PROFESSIONAL
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Part 4: Seafood in the Food Service Industry
2. Road Map
• Current situation: The unique
aspects of seafood, where it comes
from and the state of global fisheries.
• Problems in sourcing: How the
way we fish and farm seafood impacts
the environment—and why it is so
important
• Making a Difference: How
foodservice professional can play a part
if sustainable seafood by being able to
recognize healthy fisheries and making
wise choices as to which seafood they
menu.
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3. Seafood Is Unique
• Fish: from small, short-lived anchovies to large, carnivorous fish that live
more than 50 years like sharks and orange roughy
• Invertebrates: shellfish like mussels, oysters, snails
• Algae: foraged and farmed
The term seafood encompasses a wide variety of products:
All seafood comes from two sources:
• Wild-caught
• Farmed (aquaculture)
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8. The maximum wild capture fishery potential from the
world’s oceans has probably been reached. - FAO
90% of fisheries « fully-fished or
overfished »- FAO
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9. And We Are Now Fishing In Places Where Management
Efforts Are Infeffective
Source: Mora, Camillo, et al., Management Effectiveness of the World’s Marine Fisheries. PLOS Biol 7(6)
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11. Plastics Pollution
Much of the world’s plastic pollution comes from food-related waste.
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By 2050, there will be more plastic in the ocean than fishes.
12. Threats To Seafood Sustainability
Pollution of freshwater
Persistent carcinogens (DDT, PCBs, etc.), heavy metals, phosphates and
other chemicals have created rivers and lakes too polluted for
swimming or fishing; and water that is unsafe to drink.
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14. OVERFISHING
85+% Of Fisheries Are Fully Exploited Or Worse
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15. Impacts On Ocean Wildlife
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16. Impacts On Ocean Habitat: Fishing Gear
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17. Impacts On Ocean Habitat: Fishing Gear FEED
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18. Threats To Seafood Sustainability
Illegal, Unreported and Unregulated Fishing (IUU)
IUU fishing can be stopped when seafood buyers ask for
information about where their seafood came from and how it was
caught.
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19. Aquaculture:
Open Farms And Impacts On Ocean Habitats
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21. What Fish Should I Choose
• Work with a reputable fish purveyor who can provide insights as to the sustainability,
whether it is aquaculture or wild-caught, of each species.
• Research characteristics of sustainable fisheries and aquaculture (following slides)
• De-emphasize the most common seafood solutions (salmon, tuna, shrimp). This
narrow focus put pressure on these fisheries with significant environmental impacts.
• Farm-raised carnivorous fish result in heavy harvesting of small fish which effects
ecosystems.
• Serve seasonal seafood
• Serve local seafood
• Serve non-carnivorous species and small fish.
• SERVE MORE VEGETABLES AND GRAINS. While there are excellent health attributes
to consuming fish, it is still an animal protein. Refer to the Eat Lancet Diet.
22. Characteristics Of Sustainable Fisheries
Fishing Impacts
on the desired
species are
minimized;
A healthy and
abundant fish
population is left in
the water to
ensure future
generations
Bycatch Impacts
on other species
that are caught
or injured
unintentionally
are minimized or
non-existent
Management:
Fishery regulations
balance the needs of
the fisherman and
the long-term
survival of the fish;
Catch is limited to
the right number
from the right place
in the right season
Habitat Impacts
on ocean, river
or lake habitats
are minimized;
There are places w
here fish and
other species can
grow, feed and
reproduce
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23. Characteristics Of Sustainable Aquaculture
Data:
Complete,
accurate farm level
data help buyers
understand a
farm’s impacts.
Effluent: Farms
that reduce their
waste
production and
discharge reduce
their impact.
Habitat Impacts:A
farm’s location, on
land or in the water,
changes the farm’s
impact on habitats
and resources.
Chemicals:
Chemical use on
farmed fish
impacts nearby
species.There are
also human health
concerns.
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24. Characteristics Of Sustainable Aquaculture
Feed: Ingredients
used and their effi
cient conversion t
o fish protein can
have global ecolog
ical impacts. Feed
is a defining factor
for aquaculture.
Escapes:There are
many kinds of
impacts on
nearby wild fish
and ecosystems
caused by
escaped farmed
fish.
Disease: Farms
can host and
spread disease
and parasites to
nearby wild fish,
increasing their
mortality.
Source of Stock:
Reliance on wild
populations for
farm stock can
have similar
impacts to fishing.
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25. Algae
Aside from fish, our waters can be a source of algae which
(microalgae and macroalgae). Both have a promising future!
Microalgae
These are single-celled plants, rich in
oils, proteins and carbohydrates.
Then can produce fuel, food for
aquaculture, food for humans and
animals, plastics, textiles, paper, and
medicines.
Macroalgae
These are large water plants,
known as sea plants or seaweed,
that are full of essential minerals
and nutrients. There are a wide
variety of these that are cultivated
or harvested wild and sold in
markets across the globe.
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26. Other Chef Trends
• Serve “trash fish” which are fish
that traditionally the fishermen did
not save and tossed back into the
water.
• Reduce seafood portion size in
favor of more plant-based.
• Cooking from the whole net
It is always important to educate
the consumer as to why certain
seafoods are served. This can
increase business by
demonstrating your commitment
to the future.
Pan roasted red fish with
spring vegetable fricassee and
asparagus veloute, Grace,
Chicago, USA
Photo courtesy of Flavor and the Menu
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27. Need Help Finding Robust Seafood
Recommendations
There are organizations world-wide that have created guiding recommendations about
the sustainability of popular seafood items. The Monterey Bay Aquarium Seafood Watch®
program provides science based, peer-reviewed recommendations for approximately
2,000 of the most popular seafood items. Visit SeafoodWatch.org or download the app
for a complete listing
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