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FISHING (3) answer(s).
 
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1
ID:   025022


Catching and raising seafood / Bliss, John 2012   Book
Bliss, John Book
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Publication London, Raintree Publishers, 2012.
Description 56pGrey Spine
Series Ethics of food
Summary/Abstract Looks at the business of seafood and how rise in demand has led to massive problems in over fishing and destruction of ecosystems. Are there sustainable fishing models that are profitable?
Standard Number 9781406224641 Hb.
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Accession#Call#Current LocationStatusPolicyLocation
022869174.96392/BLIMainOn ShelfGeneral 
2
ID:   023255


Green fish / Centre for Science and Environment   DVD
Centre for Science and Environment DVD
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Publication New Delhi, Centre for Science and Environment,
Description 22 min.
Summary/Abstract With scientists warning that fish stocks could collapse by 2048, Earth Report goes to the Netherlands to find out how supermarkets and top-brand retailers are demanding fish from sustainable sources. It’s putting pressure on commercial fishing fleets to introduce nets that catch fewer immature fish – and so reduce one of the main threats to stocks.
Standard Number 1 DVD.
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Accession#Call#Current LocationStatusPolicyLocation
N00526333.956/GREMainOn ShelfNon Book Material 
3
ID:   022841


Who wants pizza?: The kid's guide to the history, science and culture of food / Thornbill, Jan 2010  Book
Thornbill, Jan Book
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Publication Toronto, Maple Tree Press, 2010.
Description 62pMulti-colour Spine
Series The kid's guide
Summary/Abstract Discusses the history of food, from early hunter-gatherers and domesticating animals for food to the science behind food preservation, produce cultivation, artificial flavor enhancers, and genetic modification.
Contents Why eat? Why we eat, how our bodies use food, and how we react to food? How it all started? How humans evolved from hunter-gatherers to farmers to food preservers to chefs Changing food How our ways of producing food and flavors! have changed over the years Food for thought How food production is impacting the world, and why our food choices matter?
Standard Number 9781897349977 Pb.
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Accession#Call#Current LocationStatusPolicyLocation
021127641.3/THOMainOn ShelfGeneral