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The document discusses new forms of educating European consumers about seafood to promote sustainability. It analyzes consumers' current interests in label information and purchasing factors. Currently, stores and fishmongers are the main information sources for consumers. The document proposes using seafood campaigns to educate consumers about product quality, health benefits, and smart consumption practices. It suggests promoting seafood literacy across the supply chain from producers to consumers. A practical example could combine scientific information, illustrations of seafood, and traditional and contemporary recipes to increase consumption and cultural understanding of seafood.
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- 1. SÉRGIO MIGUEL LEANDRO sleandro@ipleiria.pt S E A F O O D L I T E R A C Y awareness and sustainability “CONSUMPTION OF FISH IN EUROPE: NEW FORMS OF FOOD EDUCATION” COMMITTEE ON FISHERIES OF THE EUROPEAN PARLIAMENT Sardina pilchardus © Pedro Salgado
- 2. PAG. 2 CONSUMER AWARENESS1 HOW TO EDUCATE CONSUMERS ABOUT SEAFOOD ISSUES2 HOW TO PROMOTE SUSTAINABLE EU SEAFOOD AMONG CONSUMERS3 HOW TO DO IT – a practical example4 “CONSUMPTION OF FISH IN EUROPE: NEW FORMS OF FOOD EDUCATION” COMMITTEE ON FISHERIES OF THE EUROPEAN PARLIAMENT
- 3. PAG. 3 CONSUMER AWARENESS1 HOW TO EDUCATE CONSUMERS ABOUT SEAFOOD ISSUES2 HOW TO PROMOTE SUSTAINABLE EU SEAFOOD AMONG CONSUMERS3 HOW TO DO IT – a practical example4 “CONSUMPTION OF FISH IN EUROPE: NEW FORMS OF FOOD EDUCATION” COMMITTEE ON FISHERIES OF THE EUROPEAN PARLIAMENT
- 4. PAG. 4 CONSUMER AWARENESS1 “CONSUMPTION OF FISH IN EUROPE: NEW FORMS OF FOOD EDUCATION” COMMITTEE ON FISHERIES OF THE EUROPEAN PARLIAMENT – consumer interest in information on labels – purchasing factors STATE OF THE ART – sources of information for consumers
- 5. PAG. 5 CONSUMER AWARENESS1 “CONSUMPTION OF FISH IN EUROPE: NEW FORMS OF FOOD EDUCATION” COMMITTEE ON FISHERIES OF THE EUROPEAN PARLIAMENT STATE OF THE ART – consumer interest in information on labels Fresh, frozen, smoked, dried products MORE IMPORTANT • Product name and species name • “Use by” or “best before” date • Wild or farmed product LESS IMPORTANT • Area of catch or production • Fishing gear used Aspects related to marine resources sustainability !!
- 6. PAG. 6 CONSUMER AWARENESS1 “CONSUMPTION OF FISH IN EUROPE: NEW FORMS OF FOOD EDUCATION” COMMITTEE ON FISHERIES OF THE EUROPEAN PARLIAMENT STATE OF THE ART – consumer interest in information on labels Voluntary information for all FAPS MORE IMPORTANT • Date of catch or production LESS IMPORTANT • Port in which the product was landed • Country of the ship that caught the product • Ethical information • Social information • Information on the fisherman/fish farmer Aspects related with fisherman community
- 7. PAG. 7 CONSUMER AWARENESS1 “CONSUMPTION OF FISH IN EUROPE: NEW FORMS OF FOOD EDUCATION” COMMITTEE ON FISHERIES OF THE EUROPEAN PARLIAMENT STATE OF THE ART – purchasing factors
- 8. PAG. 8 CONSUMER AWARENESS1 “CONSUMPTION OF FISH IN EUROPE: NEW FORMS OF FOOD EDUCATION” COMMITTEE ON FISHERIES OF THE EUROPEAN PARLIAMENT STATE OF THE ART – sources of information for consumers At EU level, store employees or fishmongers are by far the main source of information for consumers (52%). Friends and family, television and the internet follow, reporting percentages within the range 24%-29%. Public institutions and non-governmental organisations only play a marginal role (4%-5%).
- 9. PAG. 9 CONSUMER AWARENESS1 “CONSUMPTION OF FISH IN EUROPE: NEW FORMS OF FOOD EDUCATION” COMMITTEE ON FISHERIES OF THE EUROPEAN PARLIAMENT – consumer interest in information on labels – purchasing factors STATE OF THE ART – sources of information for consumers Aspects related to marine resources sustainability !! Environmental aspects is of less concern Public institutions and non- governmental organisations only play a marginal role (4%-5%).
- 10. PAG. 10 CONSUMER AWARENESS1 “CONSUMPTION OF FISH IN EUROPE: NEW FORMS OF FOOD EDUCATION” COMMITTEE ON FISHERIES OF THE EUROPEAN PARLIAMENT IS IMPORTANT TO CHANGE THIS STATE OF THE ART, IN ORDER TO: … PROMOTE THE QUALITY OF SEAFOOD PRODUCTS … INFORM ABOUT THE BENEFITS OF ITS CONSUMPTION … PERFORM SMART CONSUMPTION INCREASE THE SUSTAINABILITY OF MARINE RESOURCES
- 11. PAG. 11 CONSUMER AWARENESS1 HOW TO EDUCATE CONSUMERS ABOUT SEAFOOD ISSUES2 HOW TO PROMOTE SUSTAINABLE EU SEAFOOD AMONG CONSUMERS3 HOW TO DO IT – a practical example4 “CONSUMPTION OF FISH IN EUROPE: NEW FORMS OF FOOD EDUCATION” COMMITTEE ON FISHERIES OF THE EUROPEAN PARLIAMENT
- 12. HOW TO EDUCATE CONSUMERS ABOUT SEAFOOD ISSUES2 PAG. 12 “CONSUMPTION OF FISH IN EUROPE: NEW FORMS OF FOOD EDUCATION” COMMITTEE ON FISHERIES OF THE EUROPEAN PARLIAMENT QUALITY OF SEAFOOD PRODUCTS Seafood campaigns / Promotion of the quality of fisheries and aquaculture products / Increase the consumption
- 13. HOW TO EDUCATE CONSUMERS ABOUT SEAFOOD ISSUES2 PAG. 13 “CONSUMPTION OF FISH IN EUROPE: NEW FORMS OF FOOD EDUCATION” COMMITTEE ON FISHERIES OF THE EUROPEAN PARLIAMENT BENEFITS OF ITS CONSUMPTION Nutritional composition / Health benefits EAT SEAFOOD TWICE A WEEK AND YOU WILL SEE THE BENEFIT
- 14. HOW TO EDUCATE CONSUMERS ABOUT SEAFOOD ISSUES2 PAG. 14 “CONSUMPTION OF FISH IN EUROPE: NEW FORMS OF FOOD EDUCATION” COMMITTEE ON FISHERIES OF THE EUROPEAN PARLIAMENT SMART CONSUMPTION / SUSTAINABILITY OF MARINE RESOURCES Example: Avoid consumption during reproductive period
- 15. HOW TO EDUCATE CONSUMERS ABOUT SEAFOOD ISSUES2 PAG. 15 “CONSUMPTION OF FISH IN EUROPE: NEW FORMS OF FOOD EDUCATION” COMMITTEE ON FISHERIES OF THE EUROPEAN PARLIAMENT AQUACULTURE PRODUCTS – to reduce pressure on the oceans
- 16. PAG. 16 CONSUMER AWARENESS1 HOW TO EDUCATE CONSUMERS ABOUT SEAFOOD ISSUES2 HOW TO PROMOTE SUSTAINABLE EU SEAFOOD AMONG CONSUMERS3 HOW TO DO IT – a practical example4 “CONSUMPTION OF FISH IN EUROPE: NEW FORMS OF FOOD EDUCATION” COMMITTEE ON FISHERIES OF THE EUROPEAN PARLIAMENT
- 17. HOW TO PROMOTE SUSTAINABLE EU SEAFOOD AMONG CONSUMERS3 PAG. 17 “CONSUMPTION OF FISH IN EUROPE: NEW FORMS OF FOOD EDUCATION” COMMITTEE ON FISHERIES OF THE EUROPEAN PARLIAMENT FROM PRODUCER TO CONSUMER ... Seafood literacy Seafood campaigns / Inform / capacity building / seafood literacy (environment, economics, social) CONSUMERPRODUCER restaurant chef fishmongersSeafood processing industry retailers public administration
- 18. PAG. 18 CONSUMER AWARENESS1 HOW TO EDUCATE CONSUMERS ABOUT SEAFOOD ISSUES2 HOW TO PROMOTE SUSTAINABLE EU SEAFOOD AMONG CONSUMERS3 HOW TO DO IT – a practical example4 “CONSUMPTION OF FISH IN EUROPE: NEW FORMS OF FOOD EDUCATION” COMMITTEE ON FISHERIES OF THE EUROPEAN PARLIAMENT
- 19. HOW TO DO IT – a practical example4 PAG. 19 “CONSUMPTION OF FISH IN EUROPE: NEW FORMS OF FOOD EDUCATION” COMMITTEE ON FISHERIES OF THE EUROPEAN PARLIAMENT BIOLOGY SC. ILLUSTRATION GASTRONOMY
- 20. HOW TO DO IT – a practical example4 PAG. 20 “CONSUMPTION OF FISH IN EUROPE: NEW FORMS OF FOOD EDUCATION” COMMITTEE ON FISHERIES OF THE EUROPEAN PARLIAMENT SCIENTIFIC INFORMATION ecological emphasis for resource sustainability IUCN conservation status, reproductive period, fish gear
- 21. HOW TO DO IT – a practical example4 PAG. 21 “CONSUMPTION OF FISH IN EUROPE: NEW FORMS OF FOOD EDUCATION” COMMITTEE ON FISHERIES OF THE EUROPEAN PARLIAMENT NUTRITIONAL VALUE … quality of seafood
- 22. HOW TO DO IT – a practical example4 PAG. 22 “CONSUMPTION OF FISH IN EUROPE: NEW FORMS OF FOOD EDUCATION” COMMITTEE ON FISHERIES OF THE EUROPEAN PARLIAMENT SC. ILLUSTRATION Seafood valorisation with art
- 23. HOW TO DO IT – a practical example4 PAG. 23 “CONSUMPTION OF FISH IN EUROPE: NEW FORMS OF FOOD EDUCATION” COMMITTEE ON FISHERIES OF THE EUROPEAN PARLIAMENT GASTRONOMY ... traditional recipes >> cultural heritage // consumption increase
- 24. HOW TO DO IT – a practical example4 PAG. 24 “CONSUMPTION OF FISH IN EUROPE: NEW FORMS OF FOOD EDUCATION” COMMITTEE ON FISHERIES OF THE EUROPEAN PARLIAMENT GASTRONOMY ... contemporary recipes >> tourism, restaurant, catering // new consumers
- 25. PAG. 25 “CONSUMPTION OF FISH IN EUROPE: NEW FORMS OF FOOD EDUCATION” COMMITTEE ON FISHERIES OF THE EUROPEAN PARLIAMENT Thanks for your attention
- 26. SÉRGIO MIGUEL LEANDRO sleandro@ipleiria.pt S E A F O O D L I T E R A C Y awareness and sustainability “CONSUMPTION OF FISH IN EUROPE: NEW FORMS OF FOOD EDUCATION” COMMITTEE ON FISHERIES OF THE EUROPEAN PARLIAMENT