CULTURAL/HUMAN GEOGRAPHY
Oysters have been a staple in Japan for many centuries. This delicalcy has been documented since the 17th century, when a fisherman noticed a fish trap with an oyster on it. Ever since, oysters have been mass farmed in Hiroshima producing 117,000 tons of oysters, making up 60% of Japan’s oyster production. Oysters nationwide contribute approximately 1.1 billion dollars to the Japanese economy, which makes it an important commodity for the aquaculture industry.
The famous Hiroshima oysters are eaten across Japan and are exported into many shops. So how are the oysters made safe from the islands of Kyushu to Hokkaido? This is done through the strict government regulations in place. For example, oysters can only be sold through November to March guaranteeing safety for the consumer. Oysters cannot be sold at any other time because in other months the temperature is not cold enough and it is not safe for the consumer. Due to global warming, water temperature is rapidly increasing. In 1910 the average surface water temperature was - 0.85 degrees. In 2010 the average water temperature has risen by 1 degree to + 0.90 degrees. Though this increase does not seem large the impacts and implications are huge. Rising temperatures can change nutrient systems and can cause organisms to go beyond their tolerance range, therefore killing the species. This also affects oysters. Rising temperatures can also cause toxic algae to form, which causes the devastating ‘red tide’ which kills fish and poses a threat to oysters as they suck in toxins. The Japanese government understands these problems and are constantly trying to find solutions. Therefore, the Japanese government is supporting environmental and consumer issues by constant regulation.
Work Cited
THE SUSTAINABILITY OF CHEESE
Cheese is a staple worldwide. Many people enjoy the tastes and textures worldwide. Though how sustainable is our favourite food? A report from Environmental Watch Group (EWG) showed that for every kg of cheese consumed 13.5 kg CO2 was released into the environment. Cheese was the third worse CO2 contributor behind beef at 27.0 kg CO2 and lamb at 39.2 kg CO2. Obviously for these reasons EWG recommends eating less cheese. Eating skim and low fat cheeses on the other hand, have a smaller impact on the environment which is recommended. Though looking at this issue from a birds eye view brings a different perspective. While beef and lamb are common menu items and are eaten frequently, a kilogram of cheese is not. As cheese is harmful to the environment by the gram, it is less harmful compared to beef and lamb from the smaller consumption seen worldwide. In conclusion, cheese is not a sustainable food. Though when eaten in small amounts the effect to the environment is quite small. For optimal sustainability, skim or low fat cheese in small portions is the best option.
THE SUSTAINABILITY OF PORK
Pork is more sustainable than beef, mutton, lamb, goat and bison. In a study from EWG showed that for every kilogram of Pork it contributed 12.1 kg of CO2. Compared to beef, pork contributed 14.9 kg CO2 less. This is caused from cows expulsion of methane through their digestive tract. Pigs don't have this issue because they dont expel methane. Also, Pigs reproduce much more which is much more efficient. Compared to cow’s or sheep, which produces one offspring per year, pigs can have up to 20-30 offspring per year. Finally, it takes 5-6 pounds of feed for each pound of pork while feeding cows takes 10-12 pounds for each pound of beef. Through my research I discovered pork is much greener than most other meats such as beef and lamb. Therefore pork is the best option for this recipe as it contributes a minimum amount of greenhouse gases ( when compared to other meats). For optimal sustainability, pork consumption should be reduced when possible, though eating small amounts will cause little impact.
THE SUSTAINABILITY OF JALAPENO PEPPER
There is limited information on the sustainability of Jalapeno Pepper. Though looking at the statistic created from EWG shows that the cultivation of tomatoes contributes 1.1 kg of CO2 per kg consumed. As Jalapeno peppers are grown and harvested in a similar way to tomatoes I will be basing my research on tomatoes. In conclusion, Jalapeno peppers are not harmful to the environment due to the smaller consumption when compared to tomatoes.
THE SUSTAINABILITY OF LEMONS
In 2013 there was a study conducted on how sustainable the Sicilian citrus market was. This study was conducted for over 50 years. They found that organically grown lemons showed better organic production which proved better for the environment and for economic reasons. Therefore, I will buy organic lemons to benefit the environment.
Sustainable Cooking of Oysters
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"Climate Change Indicators: Sea Surface Temperature | US EPA." US EPA. N. p., 2016. Web. 26 Feb. 2018.
"FAO Fisheries & Aquaculture National Aquaculture Sector Overview (NASO)." Fao.org. N. p., 2018. Web. 26 Feb. 2018.