Dive Into Your Imagination

The ocean’s supply of fish is dwindling. Heather Lahr is an advocate for sustainable seafood, by helping restaurants follow sustainable seafood practices, which can help conserve fish populations! The ocean may seem endless, but the creatures that lie beneath it are actually a limited resource.

What is the current state of the world’s fisheries?
Our oceans are vast, and for many years people viewed them as an endless supply of food. Recent studies have shown that 30% of fished populations have already been wiped out, and the majority of the wild seafood eaten today will probably be wiped out by mid-century if our behavior doesn’t change. Altantic Cod, Bluefin Tuna and Chilean Seabass are now on the Endangered Species List. Over 90% of the large predatory fish in the ocean, like sharks and swordfish, are now gone. Gaining a better understanding of fisheries and what is happening in our oceans can motivate people to take action to improve what is happening out there.

If we lose our fish, not only is there less for us to eat, but also the diversity of the ocean decreases, and the entire ecosystem is impacted. Making better seafood choices can help. What is sustainable seafood?

Sustainable seafood is caught or farmed with minimal environmental impact ensuring that fish populations will remain healthy for future generations to enjoy. I am currently working on a Sustainable Seafood Restaurant Program in Santa Barbara. I am working with local restaurants, and distributors to encourage more ocean-friendly menu options. The program works to educate the public on the impact of their seafood choices and inform them of better options that will help keep our oceans healthy. The restaurant industry is the guiding force for America’s seafood tastes and buying habits. Two thirds of seafood is bought through restaurants, and 1 in 5 dishes served are seafood. This gives the restaurant industry a great opportunity to lead the way in changing the impact of our seafood choices. We encourage our restaurants to buy local products when they are available, or we help them find alternatives that are under less fishing pressure.

So just by the choices we make, and the choices restaurants make, we can help preserve fisheries! What else is important for us to do for the ocean?
Care. If you care about something, typically you will do what ever it takes not to hurt it. The more you learn about the ocean and its inhabitants, the more you realize what a wonderful and dynamic place it is. If you simply care about your actions and begin to understand their impacts, you can make great changes in your lifestyle that might ultimately lead to saving our delicate environment. In addition, working with the Sustainable Seafood Program has connected me to the Santa Barbara community and shown me that grassroots change can make a difference.

That is so easy to do! You also create science-based education for the Santa Barbara Museum of Natural History. Why is it important to teach the public about science?
I have the unique opportunity to bring science to the public in a fun and informative way. I think many times people are intimated by science and even by nature. Science in general is a creative study. Many people feel that science is all numbers and research, but most scientists are very imaginative people that create research topics instead of tangible art. There is a beauty to science and I enjoy being able to show people the creative nature behind the research, by creating programs that draw people back into the natural world and show them how fantastic the world around them really is.

I think a lot of us take the natural world for granted, but it really has so much to offer us. There are many jobs in which we can protect the planet. What has your job experience been to get you this far?
I was drawn to marine science at an early age. Growing up in California it’s hard not to appreciate, and fall in love with the ocean. After graduating with a Biology degree I joined the Peace Corps and taught aquaculture (fish farming) to rural farmers. It was in Africa that I gained an appreciation for farming fish and what it means to add valued protein to your diet. Upon returning to the States my love for fish led me to work as an Aquarist where I gained a better understanding of the issues surrounding the health of our oceans. While working at the Ty Warner Sea Center I met Kim Selkoe, Science Director of the Sustainable Seafood Program, and together we have built the Sustainable Seafood Restaurant Program.

As an Aquarist you have encountered a ton of animals! Have you picked a favorite?
Every time I dive I have such a sense of wonder at all the creatures that live beneath the sea. My all time favorite ocean dwelling animal is the cuttlefish. I have worked with many cuttlefish in my days as an Aquarist and I find them beautiful and fascinating. Their ability to recognize people, learn, and flash their colors accordingly is absolutely amazing.

They sound very smart! Thank you so much for sharing your experience with us!

Biography:

Heather Lahr grew up in Southern California making frequent trips to LA area beaches and falling in love with the ocean. Despite this love, she decided to pursue an undergrad degree in medicine in Iowa. After four years of study her love for the natural world and desire to travel, inspired her to join the Peace Corps and travel to Zambia Africa as a Rural Aquaculture Extension Agent. It was in Africa that her appreciation for fisheries began to develop. Four years later she returned to the States and once again followed her passion for marine life by teaching at Seacamp San Diego, an outdoor marine science camp. At Seacamp she learned the art of animal husbandry and put these skills to the test at Mystic Aquarium. Finding CA to be her true home, she returned to the West Coast in 2006 and began working for the Museum of Natural History Ty Warner Sea Center where she continued work in animal husbandry and the Sustainable Seafood Program.

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