Sustainable Seafood Consumption: A Matter of Individual Choice or Global Market? A Window into Dublin’s Seafood Scene.

Seafood consumption is considered a key element for food security and for nutrition related policies. However, seafood is often not easily accessible or perceived as a popular option even by those living in close proximity to the sea. Common culprits are usually identified as a lack of specialized shops, culinary knowledge or as the disconnection with local coastal cultural heritage. This is for instance the case in Ireland: Irish waters provide a great diversity of seafood and yet, its domestic consumption remains unusually low for an island nation. Most of Ireland’s seafood is exported to other countries, whilst the Irish stick to the popular salmon, cod and tuna; a consumption habit that has obvious sustainability externalities. This contribution aims to unpack the issues connected to seafood consumption in Ireland’s coastal capital Dublin and offers a window into the city’s seafood scene. Data presented were gained within the Food Smart Dublin research project, a multidisciplinary project designed to encourage a behavioural shift of consumption towards more sustainable local seafood by rediscovering historical recipes and reconnecting Dublin’s society to their tangible and intangible coastal cultural heritage. The paper thus connects past, present, and future perspectives on the topic. First, the past is explored by delineating the potential of marine historical heritage in stimulating sustainable seafood consumption with the reintroduction of traditional Irish recipes. The present offers a data snapshot on consumption patterns towards seafood gathered from structured online questionnaires results from the Food Smart Dublin project. Respondents offered insights on their relationship with the sea, on the frequency with which they consume seafood and the obstacles they see in consuming more of it. Finally, these perspectives delineate possible future scenarios and recommended governance actions to support policymakers in designing a better and more sustainable seafood system