Recent research from the University of South Australia highlights the Australian seafood industry’s increased resilience to food shocks, a promising development as Australians’ seafood consumption rises.
Food shocks, which are sudden and dramatic declines in food production, can threaten food security, local industries, and livelihoods. Ensuring resilience in food systems has become a priority for many nations. According to UniSA marine ecologist Dr Zoe Doubleday, lead author of a new paper, learning from and responding to these shock events is crucial for building this resilience.
The paper, published in Cell Reports Sustainability, reveals that Australia’s aquaculture sector remains relatively robust against shocks, while wild-caught fisheries have become more resilient in recent years. This improvement correlates with significant reforms in fisheries during the mid-2000s, including the introduction of a marine-protected area network and a harvest strategy policy.
Nearly half of the shocks identified were linked to historical overfishing, while a third were related to management changes, often implemented in response to stock declines, leading to more sustainable practices. The fishery policies addressing overfishing may explain the recent absence of shocks, the paper suggests.
Dr Doubleday, an Australian Research Centre Future Fellow, notes that investment in fisheries management has strengthened system resilience. “The Australian government has responded to production declines, contributing to fewer shocks and creating a more resilient, sustainable food system,” she says.
Other drivers of shocks included disease, economic factors, biomass or recruitment declines, habitat degradation, and extreme weather events, some of which are exacerbated by climate change. Dr Doubleday emphasises the importance of prioritising responsive fisheries management as climate change intensifies.
“With the likelihood of increased global climate volatility, it’s crucial to understand system vulnerabilities and implement policy and management changes to stabilise local food production,” she explains. “Seafood is a vital source of healthy protein and micronutrients, and maintaining its production stability and sustainability will ensure we meet the growing demand for seafood.”
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