{"id":45222,"date":"2024-02-05T16:53:52","date_gmt":"2024-02-05T15:53:52","guid":{"rendered":"https:\/\/francevisiting.com\/?p=45222"},"modified":"2024-02-05T16:53:52","modified_gmt":"2024-02-05T15:53:52","slug":"ethic-ocean-application","status":"publish","type":"post","link":"https:\/\/francevisiting.com\/index.php\/2024\/02\/05\/ethic-ocean-application\/","title":{"rendered":"Download the Ethic Ocean application, and preserve the oceans by adapting your seafood consumption"},"content":{"rendered":"
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In Europe<\/strong>, native crayfish<\/strong> species have become rarer due to several factors<\/strong>..<\/figcaption><\/figure>\n

Have you ever heard about Ethic Ocean? A responsable association, whose goal is to mobilize all professionals in the fishing and aquaculture sector by encouraging good practices in favor of preserving the ocean and its resources.<\/strong><\/p>\n

The association supports fishermen, aquaculturists, fishmongers, suppliers, large retail chains, fishmongers, chefs and restaurateurs in the implementation of sustainable supply practices. Ethic Ocean publishes each year a Species Guide, for use by professionals, guiding towards responsible purchasing. <\/strong>By AP<\/em><\/p>\n

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Eels<\/strong> are also endangered, yellow<\/strong> and silver eels<\/strong> are not protected by fishing limits<\/strong>..<\/figcaption><\/figure>\n

Ethic Ocean<\/strong><\/a> is an environmental<\/strong> organization<\/strong> dedicated to the preservation of fisheries<\/strong> resources and marine<\/strong> ecosystems. Its mission is to create opportunities<\/strong> for change and contribute to the implementation of sustainable<\/strong> practices within the sector<\/strong>, notably by mobilizing professionals<\/strong> to encourage good practices<\/strong> in favor of preserving the oceans<\/strong> and their resources <\/strong>(photo credits: Ethic Ocean).<\/p>\n

Ethic Ocean<\/strong> is an environmental organization<\/strong> dedicated to the preservation of those so much instable fisheries<\/strong> resources and marine<\/strong> ecosystems.<\/p>\n

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Why not keeping informed about good<\/strong> practices<\/strong> with this Guide des Esp\u00e8ces \u00e0 Usage des Professionnels<\/strong><\/em>?<\/figcaption><\/figure>\n

Indeed, Ethic Ocean<\/strong> pays many efforts and actions to raise awareness over anyone to the development of a real sustainable<\/strong> seafood market. This dream of oceans<\/strong> and ecosystems<\/strong> preservation can not be possible without a huge engagement of professionals<\/strong>, heavy users of the seas<\/strong> and oceans<\/strong>. Those are the related players<\/strong> able to implement responsible<\/strong> practices, with regard to the preservation of those fragile oceans<\/strong>.<\/p>\n

That means that Ethic Ocean<\/strong> tends to help the entire chain of seafood<\/strong> industry, from fishermen<\/strong> and aquaculturists<\/strong> to processors<\/strong>, distributors<\/strong>, fishmongers<\/strong>, chefs<\/strong> until restaurateurs<\/strong>, to make this seafood<\/strong> market green<\/strong> again. In fact, all the stakeholders <\/b>and other ocean<\/strong> users, are responsible to collaborate with the aim of finding solutions<\/strong>, that would allow the oceans<\/strong> and their resources<\/strong> to be used responsibly<\/strong>, with less impact on their ecosystems<\/strong> and surrounding communities<\/strong>, whose future depends on their wide environmental<\/strong>, economic<\/strong> and social<\/strong> points of view.<\/p>\n

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\"\"Among those actions<\/strong>, you may find some digital<\/strong> initiatives, like the Ethic Ocean<\/strong>‘s application<\/strong>, which would undoubtedly support you to consume seafood<\/strong> (so to say fish<\/strong>, crustaceans<\/strong>, molluscs<\/strong>) while preserving vital global resources<\/strong>.<\/p>\n

In this application<\/strong>, you could find key information<\/strong> to check before any purchase, about the scientific name<\/strong>, the origin<\/strong>, the stock status<\/strong> of the species, but also its fishing<\/strong> technique<\/strong>, its sexual maturity<\/strong> size versus legal marketing size<\/strong> and for sure its production<\/strong> conditions (in the case of fish farms<\/strong>). Apart from this, don’t miss the multiple recipes<\/strong> proposed by the chefs<\/strong> of the Sea Crew<\/strong><\/em>, which are for the most of them winners<\/strong> and finalists<\/strong> of the Olivier Roellinger<\/strong><\/em> culinary competition<\/strong>, dedicated to the preservation of sea resources<\/strong>.<\/p>\n

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Download the application<\/strong> on iOS<\/strong> here<\/a> or on Android<\/strong> here<\/a>.<\/p>\n

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\"\"Furthermore, their alternative \u00c9tiquettable<\/strong><\/em> application, is a labelable, collaborative and free application<\/strong> that encourages consumers to consume differently<\/strong> and of course responsibly<\/strong>.<\/p>\n

On the menu<\/strong>, you may find information about seasonal fruits<\/strong> and vegetables<\/strong>, but also naturally you would learn more about sustainable seafood<\/strong> resources, along seasonal<\/strong> and low carbon<\/strong> recipes.. Without missing that a digital version of the Guide des Esp\u00e8ces \u00e0 Usage des Professionnels<\/strong><\/em> (a species guide<\/strong> for professionals<\/strong>), published by Ethic Ocean<\/strong>, is as well available there.<\/p>\n

Download the application<\/strong> on iOS<\/strong> here<\/a> or on Android<\/strong> here<\/a>.<\/p>\n

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The whole Ethic Ocean<\/strong>‘s community has been reunited again in Paris<\/strong>..<\/figcaption><\/figure>\n

Without forgetting that Ethic Ocean<\/strong> even holds its annual conference<\/strong>, by gathering its closest partners<\/strong> and sponsors<\/strong>. Among them, we may find of course the actors of the seafood<\/strong> sector, involved for the preservation of marine<\/strong> resources. <\/p>\n

Their last meeting<\/strong> held on November 6th, 2023<\/strong>, in the lounges of the French Senate<\/strong>, setting in the Palais du Luxembourg<\/strong>. This conference<\/strong> conveyed a main thematics<\/strong> about \u201cResponsible together, the actors of the sector committed to the preservation of marine resources\u201d<\/strong><\/em>, organized in partnership with the GHR Ile-de -France<\/strong>, under the sponsorship of the Senator<\/strong> of the Gard<\/strong> department, Vivette Lopez<\/strong> and the chef Olivier Roellinger<\/strong>, based in Cancale<\/strong> and longtime support of Ethic Ocean<\/strong>.<\/p>\n

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Get more information<\/strong> here about the complex eels<\/strong>‘ evolution and life cycle<\/strong>..<\/figcaption><\/figure>\n

At this occasion, many players of this wide seafood<\/strong> family were reunited, such as fishing<\/strong> and aquaculture<\/strong> professionals, suppliers<\/strong>, restaurateurs<\/strong>, and other stakeholders<\/strong>, who met to discuss about the issues of marine<\/strong> resources and their environment<\/strong>.<\/p>\n

There, many issues where discusses, like the theme of sustainability<\/strong> of seafood<\/strong> products, highlighting the challenges<\/strong> and constraints<\/strong> of their respective sectors<\/strong>. For example, Alain Biseau<\/strong>, head of the Fisheries Expertise<\/strong> at Ifremer<\/strong> institute, presented the state of the national resources<\/strong>. He told about an operated progress<\/strong> in recent years, whereas a real pressure on fisheries<\/strong> resources remains enormous, with 35.4%<\/strong> of stocks which are globally overexploited<\/strong>. Thus, the 2014<\/strong> reform of the CFP<\/strong> (for Common Fisheries Policy<\/strong>) provided that in 2020<\/strong>, those European quotas<\/strong> respect scientific<\/strong> advices, but 46%<\/strong> of those quotas<\/strong> are still higher than the catch limits<\/strong>, recommended by the same scientists<\/strong>.<\/p>\n

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As you can see, oceans<\/strong> need you to become more ethical<\/strong>..<\/figcaption><\/figure>\n

In another hand, aquaculture<\/strong> represents more than half of the seafood<\/strong> products globally consumed. Nonetheless, Ethic Ocean<\/strong> requested more traceability<\/strong> and transparency<\/strong> from all the players<\/strong>, in order to have the necessary information<\/strong> leading the market to become more sustainable<\/strong>, like the name of the species<\/strong>, the precise origin<\/strong>, the fishing<\/strong> gear, but also farm<\/strong> for breeding<\/strong> animals<\/strong>. They as well discussed the evolution of this sector<\/strong> in recent years, declining in the need for animal meal<\/strong> to feed those farm species<\/strong>, including the use and recovery of production waste<\/strong>, from fishermen<\/strong> and fishmongers<\/strong> as a source of food<\/strong> for them.<\/p>\n

This transparency<\/strong> remains essential in order to be able to move towards responsible<\/strong> purchasing and preserve biodiversity<\/strong>. Unless Dimitri Rogoff<\/strong>, president of CRPMEM Normandy<\/strong>, recalled that seafood<\/strong> products are the last wild resources<\/strong> that we consume<\/strong> and that we must respect<\/strong> them.<\/p>\n

\u201cBetter knowledge of the fishing<\/strong> profession and its constraints<\/strong> is necessary, among as many people<\/strong> as possible, so that consumers<\/strong> can be aware of the value of what they are tasting. Restaurateurs<\/strong><\/em> have the responsibility to make the best use of these resources<\/strong>, which is not always the case”, admits Dimitri Rogoff<\/strong>.<\/p><\/blockquote>\n

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Let’s enjoy a responsible<\/strong> menu, free from any plastic<\/strong> particules..<\/figcaption><\/figure>\n

Apart from this, a long talk<\/strong> was dealt about ocean<\/strong> and plastic pollution<\/strong>, highlighting the real scourge that plastic pollution<\/strong> represents for our environment<\/strong> and our health<\/strong>. Indeed, there are billions of plastic<\/strong> pieces floating all over the oceans<\/strong>, particularly micro-plastics<\/strong> and nano-plastics<\/strong> (up to 385,000 billion<\/strong> elements that could weigh around 4.9 million<\/strong> of tons<\/strong>, following a 2019<\/strong> estimation).<\/p>\n

Unless this plastic<\/strong> material has revolutionized our daily lives since the 1950s<\/strong>, it has become the poison of our oceans<\/strong> and its resources<\/strong>; before becoming now present in our food<\/strong>. Whereas, concrete solutions<\/strong> exist and everyone could act at his own scale<\/strong>, at the image of certified plastic free<\/strong> restaurants. This is the case of the of the Mirazur<\/strong><\/em> restaurant in Menton<\/strong>, as being the first French<\/strong> establishment adopting it, by avoiding polystyrene<\/strong><\/em>, as the main container used in cooking<\/strong> but also for hygiene<\/strong> protocol (gloves<\/strong> removal) and to deliver products<\/strong>. In another hand, a reusable<\/strong> container<\/strong> is proposed by Pandobac<\/strong>, for transporting seafood<\/strong> while keeping them cold<\/strong>. Also responding to the problem of the volume of packaging waste<\/strong>, experienced by restaurateurs<\/strong>, the end of crates<\/strong>, boxes<\/strong>, and random single-use plastic<\/strong> is then possible.<\/p>\n

“We ingest plastic<\/strong> every week, the equivalent of a bank card<\/strong>\u201d, recalled Romain Troubl\u00e9<\/strong>, the director of the Tara Oc\u00e9an Foundation<\/strong>.<\/p><\/blockquote>\n

\"\"The last good<\/strong> words<\/strong> for the end, by Elisabeth Vallet<\/strong>, the director<\/strong> of Ethic Ocean<\/strong>, telling that \u201cThese exchanges<\/strong> between players<\/strong> in the sector are essential, since they allow us to better understand each other’s constraints<\/strong>, and to discuss concrete solutions<\/strong> in favor of preserving the oceans<\/strong>. The requests raised today will be the subject of future<\/strong> work in collaboration with professionals<\/strong>.”<\/p>\n

More details on their official website<\/strong><\/a>.<\/p>\n

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