Chapter 19. Guiding Australian Consumers to Sustainable Seafood Choices

  1. Dr Trevor Ward2 and
  2. Prof. Bruce Phillips3
  1. Craig Bohm

Published Online: 20 FEB 2009

DOI: 10.1002/9781444301380.ch19

Seafood Ecolabelling: Principles and Practice

Seafood Ecolabelling: Principles and Practice

How to Cite

Bohm, C. (2008) Guiding Australian Consumers to Sustainable Seafood Choices, in Seafood Ecolabelling: Principles and Practice (eds T. Ward and B. Phillips), Wiley-Blackwell, Oxford, UK. doi: 10.1002/9781444301380.ch19

Editor Information

  1. 2

    Faculty of Natural and Agricultural Sciences, University of Western Australia, 35 Stirling Highway, Crawley, WA 6009, Australia

  2. 3

    Department of Environmental Biology, Curtin University of Technology, GPO Box U1987, Perth, WA 6845, Australia

Author Information

  1. Australian Marine Conservation Society, PO Box 5136, Manly, Queensland 4179, Australia

Publication History

  1. Published Online: 20 FEB 2009
  2. Published Print: 19 SEP 2008

ISBN Information

Print ISBN: 9781405162661

Online ISBN: 9781444301380

SEARCH

Keywords:

  • 3 step pocket guide;
  • Bureau of Rural Sciences (BRS);
  • State of the Environment Report (SOE);
  • Australian Marine Conservation Society for guidance;
  • guide - funding, information sources, target audiences, measuring sticks;
  • species assessments;
  • rating system - saying no, thinking twice and better choice species;
  • Australia's Sustainable Seafood Guide;
  • regional assessments - state- and territory-level

Summary

This chapter contains sections titled:

  • Introduction

  • Description of the Guide

  • Species Assessments

  • Guide impact

  • The challenges

  • New directions

  • References