Guest post by Justin Cantafio, Sustainable Fisheries Campaigner and Susanna Fuller, Marine Conservation Coordinator at Ecology Action Centre.
Consumer preferences and buying habits can be instrumental in sharping food systems. Over the past two decades, two seemingly deviating consumer trends have taken hold. On one hand, our growing on-demand society seeks convenient and easily identifiable foods, with discerning consumers looking to third-party certifications and eco-labels to inform them on health and sustainability claims. On the other hand, consumers are increasingly turning to food to slow down and reconnect to family and friends, community, and food producers.
Luckily, the latter trend of whole foods direct from producer has begun to inform the desire for convenient and quick food. Gradually, trends that start off in local chalkboard menu restaurants and farmers markets have been finding their way into institutions and supermarkets. And while an erosion of values often occurs in the globalized commodity marketplace of big box stores, broadline food service providers, and restaurant chains, the result of both trends is that consumers are increasingly scrutinizing where their food came from, who produced it, and how it was produced.
From the silver platter to the hospital dinner tray, local and sustainable foods are growing in popularity. Yet while universities and elementary school cafeterias are proclaiming their menus replete with local poultry or organic salad greens, more often than not, outside of catch of the day labels – a fish is still a fish— and a wild protein luxury we often take for granted.