Australia’s dietary guidelines and the environmental impact of food “from paddock to plate”

Bridget S Green, Anna K Farmery and Colin D Buxton
Med J Aust 2013; 199 (7): . || doi: 10.5694/mja12.11845
Published online: 7 October 2013

To the Editor: We agree that nutritious food choices should also be sustainable, but Selvey and Carey’s portrayal of seafood production1 is incorrect. The 2012 assessment of Australia’s fisheries found that only two of the 111 fish stocks classified (1.8%) were overfished, rather than the 40% claimed by Selvey and Carey, and one of these (bluefin tuna) is rebuilding rapidly.2 Assuming 15 million Australians eat two 100 g portions of seafood every week, our annual seafood requirements are 156 000 tonnes from the 241 100 tonnes of current sustainable fishing and aquaculture production.

  • Fisheries, Aquaculture and Coasts, Institute for Marine and Antarctic Studies, University of Tasmania, Hobart, TAS.


Competing interests:

Our fisheries research at the Institute for Marine and Antarctic Studies has been supported by funding from the Australian Government Fisheries and Research Development Corporation; Tasmanian Department of Primary Industries, Parks, Water and Environment; Australian Government Department of Climate Change and Energy Efficiency; and the Australian Seafood Cooperative Research Centre.


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