By Amanda Swinimer
In The Health of the Oceans Series #2, I discuss the environmental, social justice and health implications of two of the most unsustainable aquaculture industries in the world: open-net pen salmon farms and conventional tropical farmed shrimp. In Part 2, I discuss perhaps the most unsustainable aquaculture industry in the world: tropical farmed shrimp. This industry has devastating effects on both the environment and people. It has an estimated carbon footprint greater than industrially raised beef, it has been linked to human trafficking, rape and murder and it is destroying and displacing communities and ecosystems. In addition, studies suggest there could be serious health implications associated with eating tropical farmed shrimp.
Tropical Farmed Shrimp
Tropical farmed shrimp (here I use the word shrimp to mean both prawns and shrimp) are one of the most unsustainable foods in the world. The developed world’s thirst for cheap prawns is driving an industry that is associated with severely destructive ecological practises and extreme social injustice. Shrimp are currently the most popular seafood in the U.S.A. (Food and Agricultural Organization of the United Nations) and 90% of shrimp consumed in the U.S.A. is imported, with the vast majority coming from Southeast Asia and Central America (Guy, 2017).
Ecologist Boone Kauffman of Oregon State University estimates that shrimp produced on a typical Asian shrimp farm have an estimated carbon footprint ten times greater than beef produced on deforested Amazon rainforest land, primarily because of where they are located (Stokstad, E., 2012). An estimated 50% to 60% of tropical shrimp farms are located in tidal zones in Asian countries, most of these on land that has been cleared of mangrove forests (Guy, 2017). Mangrove forests are one of the most productive ecosystems in the world, rich in biodiversity and play a critical ecological role. They act as giant filters to water entering the ocean and as a nursery and habitat to abundant and diverse marine species. They also help protect the land from erosion and damage from hurricanes and tsunamis. Furthermore, they sequester huge amounts of carbon and store it in a way that can contain it for thousands of years if left intact. The destruction of mangrove forests releases significant amounts of stored carbon back into the environment. In addition, shrimp farms on cleared mangrove tidal flats only last an average of five years, at which time contamination by acid sulfate soil and build-up of sludge renders the water inhabitable to shrimp (Stokstad, 2012). Moreover, in addition to pesticides and large amounts of excrement and bacteria, saltwater in the farm ponds also contaminates freshwater sources and arable land. This affects the availability of potable water, sanitation and forces entire communities to move. Oftentimes, the privatization of lands by shrimp farms blocks access to traditional fishing grounds. In many cases, wild fish that are a critical food source for local communities are used in the feed for the farmed shrimp, a specialty food exported to developed countries. As fish and other marine life that live and breed in mangrove forests disappear with their destruction, coastal fishers and their families that depend on healthy fish, crab, wild shrimp and other marine species for food and livelihood can suffer hunger, economic despair, food insecurity and displacement. Fishing in many of these communities is intergenerational and has occurred sustainably for generations.
In addition to the social injustices caused by ecological destruction, the tropical fish farm industry is also associated with direct human rights abuses. Murder, rape and other horrific atrocities are linked with the tropical shrimp farming industry. In a 2003 report entitled “Smash and Grab: Conflict, Corruption and Human Rights Abuses in the Shrimp Farming Industry,” the Environmental Justice Foundation has documented reports of human rights abuses including murder, sexual abuse and rape, land seizure, child labour and forced labour. According to the report, people have been killed in shrimp farm-related violent conflict in at least eleven countries including Indonesia, India, Brazil, Bangladesh, Honduras, Ecuador, the Philippines, Mexico, Guatemala, Thailand and Vietnam. In Bangladesh, 150 people were killed for protesting against the shrimp farms. There has been reported child labour in the tropical shrimp farm industry in Bangladesh, Thailand, Indonesia, Sri Lanka, India, Cambodia, Peru, Ecuador, and Burma (Environmental Justice Foundation, 2003). Government and police are frequently complicit in these human rights abuses which are often perpetrated without fear of retribution.
An investigative article published by the Associated Press in 2015 found that human trafficking in Thailand is part of the supply chain of shrimp en route to North American markets, making its way onto the shelves and plates of companies including Walmart and Red Lobster. It was discovered that migrants, including children, are being sold and forced to peel shrimp. At the Gig Peeling Factory Burmese workers reported working 16 hour days peeling shrimp with their hands in freezing cold water for little or no money and not being allowed to leave. (Anusonadisai, 2015).
As if the harm to people and the environment isn’t enough, there are also significant health risks associated with tropical farmed shrimp. The crowded conditions of the farms makes the shrimp more susceptible to disease and parasites. The farmers deal with this by including antibiotics in the feed and using pesticides and fungicides, some of which are known carcinogens and harmful to human health. Moreover, the feed for the shrimp sometimes contains manure, such as pig feces (Uyen, 2015). A 2015 report by Consumer Reports found shrimp contaminated with antibiotics not permitted for use in shrimp farming in the U.S. as well as bacteria including E. coli, MRSA and vibrio (Consumer Reports, 2015).
Slow Fish, an international campaign promoting good, clean and fair seafood recommends avoiding tropical farmed shrimp and enjoying sustainably produced shrimp as a special occasion food. Here in B.C. we are extremely fortunate to have locally available shrimp including sidestripe shrimp (Pandalopsis dispar) and spot prawns (Pandalus platyceros) which are seasonally and sustainably fished. Entire festivals exist in several coastal communities in B.C. to celebrate the spot prawn season. Our local shrimp are much more expensive than tropical farmed shrimp coming from thousands of kilometres away but exemplify “good, clean and fair.” B.C. shrimp are vastly superior in nutrients, freshness, flavour and colour, are caught using sustainable methods that don’t damage the ecosystem, and shrimp fishers in B.C. receive a fair wage. The cheap price of tropical farmed shrimp is not representative of its true cost. A robust domestic market for sustainably harvested wild shrimp in B.C. benefits both consumers and fishers.
Tips for Eating Sustainably
*Know where your food comes from and how it is produced
*Know your farmer
*Know your fisherman/fisherwoman/fishmonger
*Avoid unsustainable and unethical foods altogether
*Eat locally
*Eat seasonally
*Eat more foods lower on the food chain
Positive Impactful Actions
*Don’t buy tropical farmed shrimp
*Tell your political representatives to ban the import of tropical farmed shrimp
*Have conversations with family and friends about the issues surrounding tropical farmed shrimp. If most people knew about the ethical, environmental and social justice issues associated with tropical farmed shrimp I believe they would never support this industry.
*Reserve shrimp/prawns for special occasions and celebrations and buy the more expensive but sustainable choice, far superior in flavour and nutrition.
*Support a non-profit organization that has a campaign to educate people about the atrocities associated with the tropical farmed shrimp industry and one that is working to implement legislation to prevent the import of tropical farmed shrimp. Here are some:
~Slow Fish Canada, USA and International
https://slowfoodusa.org/slow-fish/
https://slowfood.com/slowfish/
~Oceana Canada, Oceana USA, Oceana International
*Watch and share these documentaries about the impacts of the tropical farmed shrimp industry:
“Murky Waters: Investigating the Environmental and Social Impacts of Shrimp Farming in Bangledesh.” https://www.youtube.com/watch?v=hPJpPEH3l7o
Swedish Society for Nature Conservation (SSNC). Ecostorm.
“The truth behind “organic” shrimp farming in Ecuador.” https://www.youtube.com/watch?v=NNpkEgtCEB8
Naturskyddsföreningen.
“Grinding Nemo: A film about fish meal.” https://ecostorm.tv/2012/09/18/slavery-behind-our-seafood/
References
Anusonadisai, Nattasuda. (2015, December 21). Slavery in shrimp industry known to Thailand
government. | CBC News. Retrieved from https://www.cbc.ca/news/business/slavery-shrimp-thailand-1.3374433
Canadian Imports / Exports: Canada has a responsibility to ensure the seafood we produce and
import from elsewhere is ecologically and socially sustainable. (2018, February 13). Retrieved from https://www.seachoice.org/info-centre/markets/canadian-imports-exports/
Consumer Reports. (2015, April 24). How safe is your shrimp? Consumer Reports’ guide to
choosing the healthiest, tastiest, and most responsibly sourced shrimp. Retrieved from https://www.consumerreports.org/cro/magazine/2015/06/shrimp-safety/index.htm
Environmental Justice Foundation (2003). Smash & Grab: Conflict, Corruption and Human
Rights Abuses in the Shrimp Farming Industry. Retrieved from https://ejfoundation.org/resources/downloads/smash_and_grab.pdf
Food and Agriculture Organization of the United Nations. (n.d.). GLOBEFISH - Information and
Analysis on World Fish Trade: Farmed Shrimp output increased by about 6 percent in 2016. Retrieved from http://www.fao.org/in-action/globefish/market-reports/resource-detail/en/c/1136583/
Guy, Allison. (2017, February 14). 5 Facts That Will Make You Think Twice About Eating
Imported, Farm-Raised Shrimp. Retrieved from https://oceana.org/blog/5-facts-will-make-you-think-twice-about-eating-imported-farm-raised-shrimp
How much U.S. Seafood is Imported? (2019, June 24). Retrieved from
https://sustainablefisheries-uw.org/fact-check/how-much-seafood-is-imported/
Seafood Health Facts: Making Smart Choices – Balancing the Benefits and Risks of Seafood
Consumption Resources for Healthcare Providers and Consumers. (2017). Overview of the U.S. Seafood Supply. Retrieved from https://www.seafoodhealthfacts.org/seafood-choices/overview-us-seafood-supply
Stokstad, Erik. (2012, February 17). The Carbon Footprint of a Shrimp Cocktail. Retrieved from
https://www.sciencemag.org/news/2012/02/carbon-footprint-shrimp-cocktail
Tropical Farmed Shrimp. (n.d.). Retrieved from
https://www.slowfood.com/slowfish/pagine/eng/pagina--id_pg=87.lasso.html
Uyen, Nguyen Dieu Tu. (2015, March 17). Asian Seafood Raised on Pig Feces Approved for U.S.
Consumers. Retrieved from https://www.cornucopia.org/2015/03/asian-seafood-raised-on-pig-feces-approved-for-u-s-consumers/
