Table 2.

Important concepts around seafood sustainability identified by respondents: accredited practising dietitians and public health nutritionists (n 93) responding to a self-administered online questionnaire about seafood consumption advice, perceptions of seafood sustainability and information sources, Australia, October–November 2016

Sustainable seafood concepts (in order of importance)
Species not overfished
Bycatch (other fish and animals such as turtles, mammals, birds caught in nets)
Minimise environmental/ecosystem impacts
Fishing can continue into the future
Does not damage physical environment (habitat)
Low carbon footprint of the product
Maintain quality products
Low food miles
Appropriate use (i.e. not for pet food)

Responses derived from a list in which respondents were asked to select the most important issues in terms of seafood sustainability (Q15), as well as an open-ended question on what sustainability in relation to seafood means to them (Q17). See online supplementary material, ‘Seafood dietary advice survey’ file, for original questions.