{"id":583,"date":"2021-12-22T08:34:14","date_gmt":"2021-12-22T08:34:14","guid":{"rendered":"https:\/\/foodnected.org\/?p=583"},"modified":"2021-12-22T08:35:37","modified_gmt":"2021-12-22T08:35:37","slug":"professional-artisanal-fishing-is-the-only-way-to-guarantee-the-sustainability-of-resources-and-the-future-of-the-sector","status":"publish","type":"post","link":"https:\/\/foodnected.org\/es\/professional-artisanal-fishing-is-the-only-way-to-guarantee-the-sustainability-of-resources-and-the-future-of-the-sector\/","title":{"rendered":"La pesca artesanal profesional es la \u00fanica forma de garantizar la sostenibilidad de los recursos y el futuro del sector"},"content":{"rendered":"\n
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Francisco Cardona Ram\u00f3n (tambi\u00e9n conocido como Xico) es el secretario de la Cofrad\u00eda de Pescadores de Ibiza , en las Islas Baleares de Espa\u00f1a, miembro de la Comunidad de Pr\u00e1ctica Foodnected. Trabaja en una pesquer\u00eda mayoritariamente artesanal de la isla, que s\u00f3lo abastece al mercado local. Tuvimos el gran placer de entrevistarle y hablar de su pasi\u00f3n por esta profesi\u00f3n, la importancia del comercio local y el papel de los consumidores en la sostenibilidad.\u00a0<\/strong><\/p>\n

Considero que la pesca artesanal es sostenible desde el punto de vista medioambiental. <\/span><\/i>Francisco nos dice<\/span> - y as\u00ed lo demuestra el buen estado de los fondos marinos. Creo que las medidas necesarias para garantizar la continuidad de esta sostenibilidad son bastante m\u00ednimas: diversificaci\u00f3n, control de las horas de pesca, mejora de la clasificaci\u00f3n de las especies y desarrollo continuo de las reservas marinas.<\/span><\/i><\/p>\n

La constituci\u00f3n y el establecimiento de reservas marinas dieron un enorme impulso a la protecci\u00f3n de las especies que Francisco y otros pescadores persiguen. Gracias a la autorregulaci\u00f3n impuesta por los propios pescadores (como limitar el n\u00famero y los tipos de artes de pesca que utilizan), en estas zonas se redujeron las presiones sobre el medio marino y el esfuerzo pesquero, lo que permiti\u00f3 la reproducci\u00f3n de los peces, garantizando la sostenibilidad de estas especies y la conservaci\u00f3n del medio ambiente.<\/span><\/p>\n

Francisco sigue insistiendo en la importancia del compromiso de los consumidores para garantizar la continuidad de las actividades pesqueras artesanales de bajo impacto.\u00a0<\/span><\/p>\n

'Los consumidores y su compromiso con la sostenibilidad de la comunidad local son la piedra angular y el factor m\u00e1s importante para garantizar unos sistemas alimentarios justos y sostenibles. Para que una comunidad local funcione, es necesario garantizar que la agricultura, la pesca y el comercio locales est\u00e9n vivos y sean resistentes, que exista una econom\u00eda circular y que el consumidor tambi\u00e9n est\u00e9 comprometido.'<\/span><\/i><\/p>\n

Como todos comemos, todos compartimos la responsabilidad de la transici\u00f3n hacia la sostenibilidad: agricultores, pescadores, transformadores, responsables pol\u00edticos y consumidores pueden influir en el sistema alimentario a trav\u00e9s de las decisiones que toman. Al comprar localmente, la gente puede alimentar a las empresas de sus comunidades, que utilizan los recursos locales de forma sostenible, emplean a trabajadores locales con salarios decentes y retribuyen a la comunidad. Esto significa que la comunidad es m\u00e1s autosuficiente y menos dependiente de las importaciones, lo que le permite recuperar el control de sus recursos.<\/span><\/p>\n

\"Invertir y apostar por el peque\u00f1o comercio local siempre es beneficioso para la poblaci\u00f3n, porque favorece el desarrollo de la propia comunidad local. La globalizaci\u00f3n est\u00e1 muy bien, pero nunca debemos olvidar que ante una cat\u00e1strofe natural, ya sea una guerra o una pandemia como la que estamos viviendo, el \u00fanico sistema que garantizar\u00e1 nuestro abastecimiento alimentario ser\u00e1 el sector primario y el comercio local. Si permitimos que el tejido comercial local desaparezca, las consecuencias en tiempos de crisis podr\u00edan ser fatales\".<\/span><\/i><\/p>\n

A pesar de los retos a los que se enfrenta, Francisco tiene esperanzas en el futuro del sector pesquero artesanal.<\/span><\/p>\n

Actualmente nos enfrentamos al problema de la falta de renovaci\u00f3n generacional. A los j\u00f3venes ya no les interesa ser pescadores, y eso se debe en parte a que no es una profesi\u00f3n muy rentable. Pero creo que despu\u00e9s de a\u00f1os de declive del sector, de ajustes, restricciones y p\u00e9rdida de identidad, en unos a\u00f1os encontrar\u00e1 un punto de equilibrio en el que se valorar\u00e1 m\u00e1s nuestro trabajo y su contribuci\u00f3n esencial a la sociedad. La sociedad y factores como una mayor rentabilidad econ\u00f3mica y un mayor atractivo de la profesi\u00f3n (ligada al trabajo al aire libre, en contacto con la naturaleza, con horarios flexibles, etc.) animar\u00e1n a las nuevas generaciones a elegir esta ocupaci\u00f3n. Esto permitir\u00e1 que el sector vuelva a crecer, pero esta vez de forma m\u00e1s organizada y sostenible\".<\/span><\/i><\/p>\n

Francisco y otros pescadores de la regi\u00f3n balear trabajan activamente en soluciones para conectar con los consumidores. Ahora forman parte de Foodnected y, desde 2008, tambi\u00e9n desarrollan lo que \u00e9l llama \"su proyecto estrella\", su propia marca de calidad para las especies de mayor valor econ\u00f3mico: el <\/span>Peix Nostrum<\/span><\/a> etiqueta. La etiqueta Peix Nostrum garantiza que el pescado ha sido capturado por una embarcaci\u00f3n de la flota pesquera profesional de la isla de Ibiza, sin que hayan transcurrido m\u00e1s de cuatro horas desde su captura hasta su llegada a la lonja. Tambi\u00e9n garantiza que ha sido manipulado, refrigerado y conservado correctamente, con el m\u00e1ximo nivel de higiene.<\/span><\/p>\n

'Adem\u00e1s de ayudar al consumidor a diferenciar el producto, el objetivo de la etiqueta es lograr una mayor rentabilidad para el pescador a trav\u00e9s de una mayor demanda del producto local y un aumento del precio del producto'.<\/span><\/i><\/p>\n

Acortar la distancia entre consumidores y productores: eso es exactamente lo que pretende el proyecto Foodnected. La Comunidad de Pr\u00e1ctica Foodnected facilitar\u00e1 la aparici\u00f3n de sistemas alimentarios de cadena corta que funcionen para la naturaleza y las personas, tanto para los consumidores como para los peque\u00f1os productores que dependen de ellos para su subsistencia. <\/span><\/p> <\/div>\n<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t<\/div>\n","protected":false},"excerpt":{"rendered":"

Francisco Cardona Ram\u00f3n (tambi\u00e9n conocido como Xico) es el secretario de la Cofrad\u00eda de Pescadores de Ibiza, en las Islas Baleares de Espa\u00f1a, miembro de la Comunidad Foodnected de [\u2026]<\/p>","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-583","post","type-post","status-publish","format-standard","hentry","category-uncategorized","has-post-title","has-post-date","has-post-category","has-post-tag","has-post-comment","has-post-author",""],"builder_content":"\"@PeixNostrum\" @PeixNostrum\n

Francisco Cardona Ram\u00f3n (also known as Xico) is the secretary of the Fishermen\u2019s Cofradia\u00a0 of Ibiza , in the Balearic Islands of Spain, a member of the Foodnected Community of Practice. He works in a mostly artisanal fishery on the island, which only supplies the local market. We had the great pleasure of interviewing him and discussing his passion for this profession, the importance of local commerce and the role of consumers in sustainability.\u00a0<\/strong><\/p>

\u2018I consider artisanal fishing to be environmentally sustainable - <\/i>Francisco tells us - and this is demonstrated by the good state of the sea bed. I believe that the measures needed to guarantee the continuity of this sustainability are fairly minimal: diversification, control of fishing hours, improvement in the classification of the species and continuous development of marine reserves.\u2019<\/i><\/p>

The constitution and establishment of marine reserves gave a huge boost to the protection of the species that Francisco and other fishermen target. Thanks to the self-regulation imposed by the fishers themselves (such as limiting the number and types of fishing gear they use), pressures on marine environments and fishing effort were reduced in these areas, thus allowing fish to breed, ensuring the sustainability of these species and environmental conservation.<\/p>

Francisco continues to stress the importance of consumer engagement in securing continuity of small-scale low impact fishing activities.\u00a0<\/p>

\u2018Consumers and their commitment to the sustainability of the local community is the cornerstone and the most important factor in ensuring fair and sustainable food systems. For a local community to function, it is necessary to ensure that local agriculture, fisheries and trade are alive and resilient, that there is a circular economy, and that the consumer is committed as well.\u2019<\/i><\/p>

Because all of us eat, we all share the responsibility for the transition towards sustainability: farmers, fishers, processors, policy makers, and consumers can all influence the food system through the decisions they make. By buying locally, people can nurture businesses in their communities, which use local resources sustainably, employ local workers at decent wages and give back to the community. That means the community is more self-sufficient and less dependent on imports, allowing it to take back control of its resources.<\/p>

\u2018Investment and commitment to small-scale local commerce is always beneficial for the people, because it supports the development of the local community itself. Globalization is all very well, but we should never forget that in the face of a natural disaster, may it be a war or a pandemic such as the one we are currently experiencing, the only system that will guarantee our food supply will be the primary sector and local trade. If we allow the local commercial fabric to disappear, the consequences in times of crisis could be fatal.\u2019<\/i><\/p>

Despite the challenges he is facing, Francisco is hopeful about the future of the artisanal fishing sector.<\/p>

\u2018We are currently facing the problem of a lack of generational renewal. Young people aren\u2019t interested in being fishers anymore, and that\u2019s partly due to the fact that it isn\u2019t a very profitable profession. But I think that after years of decline in the sector, of adjustments, restrictions and loss of identity, in a few years it will find a point of equilibrium where our work and its essential contribution to society will be valued more highly. Society and factors such as a better economic profitability and a greater attractiveness of the profession (linked to working\u00a0 outdoors, in contact with nature, with flexible hours , etc.) will encourage new generations to choose this occupation. This will allow the sector to grow again, but this time in a more organised and sustainable way.\u2019<\/i><\/p>

Francisco and other fishers in the Balearic region are actively working on solutions to connect with consumers. They are now part of Foodnected and since 2008, they also have been developing what he calls \u2018their star project\u2019, their own quality brand for the most economically valuable species: the Peix Nostrum<\/a> label.\u00a0 The Peix Nostrum label guarantees that the fish has been caught by a vessel from the professional fishing fleet of the island of Ibiza, with no more than four hours between the time it was captured and the time it arrived at the market. It also guarantees that it has been handled, refrigerated and conserved correctly, with the highest level of hygiene.<\/p>

\u2018In addition to helping the consumer to differentiate the product, the aim of the label is to achieve a better profitability for the fisherman through a greater demand for the local product and an increase in the price of the product.\u2019<\/i><\/p>

Shortening the distance between consumers and producers : that is exactly what the Foodnected project intends to do. The Foodnected Community of Practice will facilitate the emergence of short-chain food systems that work for nature and people \u2013 both for consumers and for the small-scale producers who depend on them for their livelihood. <\/p>","_links":{"self":[{"href":"https:\/\/foodnected.org\/es\/wp-json\/wp\/v2\/posts\/583","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/foodnected.org\/es\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/foodnected.org\/es\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/foodnected.org\/es\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/foodnected.org\/es\/wp-json\/wp\/v2\/comments?post=583"}],"version-history":[{"count":4,"href":"https:\/\/foodnected.org\/es\/wp-json\/wp\/v2\/posts\/583\/revisions"}],"predecessor-version":[{"id":588,"href":"https:\/\/foodnected.org\/es\/wp-json\/wp\/v2\/posts\/583\/revisions\/588"}],"wp:attachment":[{"href":"https:\/\/foodnected.org\/es\/wp-json\/wp\/v2\/media?parent=583"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/foodnected.org\/es\/wp-json\/wp\/v2\/categories?post=583"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/foodnected.org\/es\/wp-json\/wp\/v2\/tags?post=583"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}