



According to the UN Food and Agriculture Organization’s most recent State of World Fisheries and Aquaculture report , roughly 90 percent of the world’s stocks are overfished and demand is only going up.





That’s pretty incredible, given the average person already consumes an unfathomable 44 pounds of fish per year, much of which is the result of unsustainable fishing practices.





Although with so many stocks already at the point of collapse, calling any form of fishing “sustainable” seems like a stretch at this point.





Vice reports that overexploitation of the world’s fish supply has tripled since the 70s. While advances in aquaculture were lauded as a potential solution to this problem, the FAO report found that despite the increased production numbers from farmed fish, “the state of the world’s marine fish stocks has not improved.”





It’s time for a more creative solution. Thankfully, there are artists like Chef Kin Lui from Shizen, who makes award-winning, tuna-tasting tomato sushi, as well as incredible food scientists like the team at New Wave Foods, who have created a plant-based popcorn shrimp that’s currently served in Google’s cafeterias. These options aim to effectively meet the demand for seafood in a way that takes any reliance on fish out of the equation and frees our oceans up for true recovery.





To learn more about how The Good Food Institute supports these creative solutions, check out our website

Go ahead and invite your seafood-loving friends for a fish-free sushi night at Shizen because the stakes are getting dire.