Sustainability in Fish and Seafood Production

Through an integrated and interdisciplinary approach, students will be challenged to analyse the sustainability of fish and seafood production.
We question ourselves: what do we define as sustainable?
From a managerial point of view, the conceptual dimensions of sustainability will be discussed.
In terms of ecology, students gain insight in different impact categories fish on ecosystems.
The disciplines are brought together. In general, this course aims to educate the student about the challenges of making our food systems more sustainable, develop their critical thinking about the topic of sustainability and raise awareness of the roles and attitudes they can play as scientists, citizens, consumers, or future stakeholders in the value chain.

After successful completion of this course students are expected to be able to:

• Critically reflect on the major environmental, social and economic challenges related to the sustainable development of different fish aquaculture production systems
• Abstract the main characteristics of an aquaculture production system (environment, species, rearing technology and culture cycle), its inputs and outputs
• Explain the cause-effect chain of environmental impacts from aquaculture production systems and suggest mitigation solutions
• Illustrate circularity principles in aquaculture and understand the role of aquatic animals in a circular food system
• Apply business model innovation and strategies to investigate social justice and economic viability in aquaculture production systems, value chains and food systems
• Interpret the environmental, social and economic performances of aquaculture production systems at multiple scales/levels and identify potential tradeoffs among them
• Apply foresight analysis to anticipate future changes and provide long-term recommendations related to the sustainable development of the aquaculture sector

Assumed Knowledge:
Preferred knowledge is APS20806 Systems Approach in Animal Sciences