FOOD FROM AQUATIC ECOSYSTEM

• Post by: bankole
• November 10, 2023
• No Comment

                  Landmark University, Omu-Aran KWARA STATE

                  ‘’I SUPPORT SDG-14 (LIFE BELOW WATER)’’

LANDMARK UNIVERSITY DRAFTED GUIDELINES ON SUSTAINABLE HARVESTING OF FRESHWATER FISHERIES RESOURCES FROM LANDMARK DAM AND THE AQUATIC FOOD CONSUMPTION FROM MARINE- BASED SOURCES FOR THE UNIVERSITY COMMUNITY

Preambles:

 Landmark University community is richly blessed with a dam that contains various species of fisheries biodiversity resources as a form of Internally Generated Revenue (IGR) for the University. The university is hereby saddled with the responsibility of providing fish free of diseases and toxicants as a formidable source of protein among the staff and the students. Since food is what defines our life; good and biosafety nutrition is essential for living in any community. The university thereby ensure that sources of food from the sea food vendors outside university campus and the one from the dam is safe for consumption; since the university system encourages the sustainable fishing activities on the dam. Therefore, the following guidelines were clearly defined to guide the sustainability of harvesting fisheries resources as aquatic source of food from freshwater ecosystem from the dam and sea food (marine ecosystem) as a means of supply the required dietary protein for the university community as a whole. The following guidelines statement was approved by the university management on the existing Landmark university as source of protein to the entire community.

1. Landmark university should partner with local fish folks who will be responsible for sustainable fishing practices on the dam as freshwater source of fisheries biodiversity; also, sea food vendors from outside the university community to ensure that aquatic ecosystems are not over exploited.
2. Also, the suppliers of marine based fisheries resources who brought in fishes for the community consumption especially at Landmark university cafeteria should be subjected to screening exercise to avoid bringing rotten fishes into the community. And that that freshwater fisheries biodiversity caught be properly preserved in the university cold room.
3. Seasonal and locally available marine fish species should be prioritized. The University should often place its priority on the cafeteria workers on serving sea food that is in season and locally sourced.
4. The university may choose suppliers who have obtained proper certifications with a standard registered cold room from an appropriate body or organization like Seafood Association of Nigeria, Fish farmers Association of Nigeria and Fisheries Society of Nigeria; in order to verify their sustainable practices.
5. Responsible Menu Planning: Appropriate Menus should be well planned at the university cafeteria to include a variety of seafood and freshwater foods that are sustainably available. The university campuses may also promote lesser-known, sustainable fish species.
6. A regular workshop on biosafety and consumption of sea and freshwater foods as an Educative program can be put in place to raise awareness among students, staff and faculty about the importance of sustainable seafood consumption.
7. The university should establish a Food Biosafety Committee to put in place well-being standards that should be considered in the handling of sea and freshwater foods.
8. Efforts should be made by the university management for the cafeteria to minimize wastage and proper disposal of these food wastes should be encouraged. This should be regularly monitored and assessed by the Food biosafety Committee.

     ‘’Sustainability is key to Feasible Fisheries and Aquaculture Development,

      Blue Economy is the mother of Sustainable Agrarian Revolution’’                           

    ‘’I SUPPORT SDG-14 (LIFE BELOW WATER)’’