New Report Challenges the Promise of Sustainable Fish Farming

For years, industrial farmed salmon has been sold as a solution to save wild stocks and a climate-friendly protein to feed a growing global population. But a new report from the Aquaculture Accountability Project is challenging these industry narratives. 

The report, The Myth of “Sustainable” Aquaculture, uncovers the reality: rather than relieving pressure on oceans, industrial fish farming has effectively brought factory farming into marine ecosystems—with many of the same environmental, climate, and public health consequences.  

The report cites many of our Living Oceans and SeaChoice reports from over the years that have demonstrated time and time again that farmed salmon certifications’ weak environmental standards enable the industry to greenwash itself as ‘responsible’ and ‘sustainable’.  

Myth-busting takeaways from the report include: 

#1 Farmed fish still depend heavily on wild fish: One of the farmed salmon industry’s central claims is that farming fish reduces overfishing. In reality, many farmed species—especially salmon—depend on feed made from wild-caught fish. This creates what the report describes as a fundamental inefficiency: instead of adding to the global food supply, industrial aquaculture can result in a net loss of marine protein while continuing to put pressure on wild ecosystems. 

#2 Aquaculture didn’t just respond to demand—it helped create it: Aquaculture is often framed as a response to growing global demand for seafood. But the report argues the industry has also actively shaped that demand. Through marketing and policy influence, foods that were once occasional luxuries—like salmon—have become everyday staples in wealthier countries. This expansion has locked in higher consumption levels, driving both more fishing and more farming, while reinforcing the idea that continued growth is necessary and inevitable. 

#3 Factory farming conditions in the ocean: The report also highlights the realities of industrial fish farming itself. Fish and shrimp are often raised in crowded pens or ponds, where disease can spread quickly. To keep production viable, producers frequently rely on antibiotics and other chemicals. This raises broader concerns about antimicrobial resistance, a growing global public health threat. Some studies have found high rates of antibiotic residues in farmed seafood, raising questions about oversight and food safety. 

#4 Not as climate-friendly as advertised: Seafood is often promoted as a climate-friendly alternative to land-based meat. But the report argues that when the full lifecycle is considered—including feed production, habitat destruction, transportation —the climate footprint of farmed seafood can be significant. 

#5 Eco-labels act as greenwash, not assurances of sustainability: Certifications are now commonplace on farmed salmon and other farmed seafood. But the report questions whether these systems provide meaningful accountability. It argues that weak standards, limited audits, and industry funding can allow environmentally harmful practices to continue under the banner of sustainability. 

Read the full report.