t link narratotor: on thisis episode of "earth focus," h how can wee manage, , protect, a and nourisr natural resources while meeting the growing global demand for food? a model of local control along the coast of madagascar provide a blueprint for ocean sustainability and community building, while in san diego, scscalability is the goaoal as researchers work to build the first open-ocean fish farm in the ununed states.s. [film advance clicking]

man: inin madagascar, we have more than 5,000 kilometers of coast, and a lot of f fishen communities. it's forbidden to fish sea cucumber with dive materials to preserve the species. but there are

many foreign investors that came here that pay the young malagasy people to fish sea cucumber with a bottle of gas, etc. the chinese came here and, as usualal, they tried to offer infrastructures like roads, and as a counterpart, they want to be authohorized to exploit natural resources. there is a very huge upsurge of these practices now, and it's a big threat to the natural resources, to their sustainability, and the environment in general. [man speaking native language]

day: we believe that fish stocks are declining for multiple reasons, one of them being access to international mamarkets. a lotot of people in europe, a lot of people in asia enjoy to eat seafood which exiists here. the population is growing in madagascar. there's lots of migration pressure as well. people from the inland come to the ocean because they want access to resources on the coast here. people know that their fisheries are in trouble but they have no o other option but to fish. there is not enough governance surrounding the fisheries, so, all those factors interlink, result in a decline in the resource. [man speaking native language]

[man speaking native language]

[badouraly speaking native language] [ratsimbazafy speaking native language]

[badouraly speaking native language]

[applause] day: lmma's now in madagascar. we have over 100. so, this is being really thought of as a low-cost and efficient solution to managing marine resources because all over the world, the oceans are overfished. small-scale fishers have very, very few rights. they have the same problems.

[ratsimbazafy speaking native language] [badouraly speaking native language] >> [shouts in native language] [rasolonaina shouts in native language]

[indistinct conversrsation] day: so, the sea cucumber project, we're working in partnership with a local collector that also produces juveniles. so, they sell juvenile sea cucumbers to farmers. they look after them and then sell them back. [indistinct conversation] day: they lease a pen and they have a series of different rights and obligations. [siren] [rasolonaina speaking native language]

day: farm exists in the pens and once the juveniles come to an adult size, they get taken away to be sold, mostly for the asian market. [rasolonaina speaking native language] [film advance clicks] day: this is probably one of thehe most transformative activities for communities. so, just to give you an idea, many people here will make about 120,000 ariari per month, and they will be making up to 400,000 now farming

sea cucumber. [siren] [rasolonaina speaking native language] [indistinct conversation] razakamanarina: i hope this country will have the vision and the priorities to manage sustainably its natural resources. the vision for development to get rid of this corruption and to decentralize power and resources.

[ratsimbazafy speaking native language] [badouraly speaking native language] narrator: in madagascar, the villages of velondriake have found that local marine regulation are pushing people towards a sustainable future of aquacultlture, while in san did, california, innovation is outpacing federal laws and threatening the local fishing

culture. [film advdvance clicicks] [i[indistinct conversation] man:n: i grew upup fishing. . ie my fifirst tuna t trip when i i9 years s old. i'd get o out of sl early, you know, during the

summers s to go fishing with m y dad, and then n my son nick,k, e loved fishshing since he was little, too. man 2: immediately when i was born, like, i knew. like, i didn't think that t i s evever gonna do anything ee.e. i just knew i was s gonna be a fisherm. david: rinse him a a little. ii never even thouought about t thd generaration. just a couple e of weweeks ago, i i said, "wewell,a second. . we'rre third generati" you know, , i didn't even n thik about that, anand my granddaughr is down here working at the market. that's fourth generation. nick: our goall is to ccatch te bigeyeye tuna. the largest b bie thatat we can cacatch is our go. david: hehe's bbeen fishining aa thousandnd miles outut for tunad a a lot of people say, " "well,y do you fish a thouousand milese" wewe're e not allowow to fish hn 200 0 miles of t the beach, our regulations in the united states. nick: it's kind of a struggle sometimes. . there's certain restrictions that, you know, really harm some fishermen. david: when we go fishing, like with this boat, we have an observer on the boat 100% of the time, so they mark down

everything we catch. we have certain size mono we have to use. we have to use a certain size hook. we're not allowed to use squid. you know, we're not allowed to use the best bait. we go through all these measures, but these other countries don't. they're using filet mignonon on the hooks, and wewe're using a a hot dog. mman: the u.u.s. is the e larget importer o of seafood d in the woworld. we import 91% of o our seafood, and ouour primary soure is c china. it comes both at a large environmental cost in terms of the carbon footprint, shipping fish halfway across the globe, and it comes at a financial cost. the trade imbalance in seafood for the united states is $13 billion to $14 billion a year. nick: i it seems like it would e a llot better for the american fishermen if we didn'n't impopos much fish.

david: in other countries, they gas the fish, or they actuauall, you know, dye t the fish, basicallyly, so you c can't tel, yoyou know, b by the cololor ore smell because it's, you know, been co2 gassed. it's a tough business fofor us. [fiilm advance clicks] man: gogood seafoodod's nnot ch. cheap seafood's not good, and you don't really have a lot of titime. there's no s such thinga 60-day, , dry-aged tuna, so yoyu got t to get it, , get it offffe boat, andnd get it ouout there d get it s served in r restaurant. know your source is huge. we havave no freququent flyer r min our tuna. ourur fish is c coming right o off the b boat in san d. we'rere the first stop from the dock.k. if it's getting flown in from fiji or around the world, we don't know where it's coming from. there's no trace and trtrust. trace and trusust start the dock from t the boat. you're

offloading rightht to the fifishmonger, right to t the bo, and then where it goes. it's the foreign fle. they havave very little rules, veryry little regulations, no permits, no licenses. they're doing everything wrong, and when the american guys arare doing everything right, yeah, it's verery difficult for the e amern fishermrman to compmpete with te foreign fish and the foreignn pricining that comes into it. man: when i was s 16, i leararnd to scuba-dive. i just love being in the ocean, and then i saw an opportunity to become a sea urchin diver, so i learned to process sea urchins, first in my garage, so i then started diving during the day, processing in the evening, and delivering to sushi bars. i had a couple tough years, but we learned to start buying local seafood. i started buying lococal lobststes and lococal swordfdfish and o or lolocal fish, , and i started buying out t of baja a californ. i started buyiying grouperers ad snappepers and scallops out t of bajaja californinia and diveverd

thee business. [saw whirring] we buy directly from the e boat. we know who we're buying from, and then we take care of the quality and get it to our different customer levelsls, whether r it'ss a wholesasaler n francncisco or whether it''s a restaurant here in san diego or an individual who walks in the door. we'll bring the fish bacak here, and we'll grade the fish one by one, so each fish, , we'l do a a tail cut, a core sample. we'll grade the fish.. uh, number one? ? this one''s a little different. the tail l isa littlele bit off c color, but te core isis nice, so i gradeded ia 2g witth a two plus 4 4. we hava limited amount o of wild fish we can takake to keep the populatin sustainable, and yet we have a growing population in the world, so we need this seafood. there are more imports now. half the

world's seafood supply is being farmed. it's not happening in ththe u.s. it't's happppening in anotherer country u under probay less s strenuousus enenvironmenttal condititions, d meanwhile,e, we don't have i it hahappening inin the u.s. . bece of all ouour regulations. schubel: aquaculture refers to growing g seafood inin water. te problem within freshwater, which is where most of it comes now, well, freshwater is going to be under serious pressure as we go farther into this century because of climate change, so we neeed to be looking to o the oc. we don't have a single fish farm anywhere inin the united d statn federal waters.s. at the present timme, there are two applicacats for permitits--one off san diego and one off lolong island, new york. in an area the size of lake michigan, we could produce an amount of seafood equivalent to the total global wild catch.

[film advance clicks] man: this facility was built to grow juvevenile whitete sea baso then release back o out into the wild to replenish the wild stock. but what we realized ovever time is, if w we put a mimillion fist in the ocean and w we get 10% of themem back, thahat means we got 100,00000 fish backck out of a million. if i i take a mimillion fish and p put them in a cage ad grow them, i can g get a million fish back out and puput them on the tatable. our p plan here i o take everything we've learned how to do in growing these species and dedemonstrate the technology, transfer the technologogy from the researchh levvel out to the commemercial level, and to o do that, we'rere

gonna permit a a farm to produce 5,0,000 tons of fish about 4 miles outut to sea. now, , mussels and oysters, wee know how to do that. we'e've doe that for a l long time, and we reasonably know how to grow fin fish, but we're not growing it here. we're growing it in other parts of f the world d and then bringingng it here. . now we get back i into the babalance partrt again. d does it reaeally make e for us to have our salmon coming from chile, being processed in china, and then flown into our market? does it make sense for us to have european sea bass grown in greece and then brought into southern california? wewe had 16 canneries in southen california from los angeles to san diego and werere 40,000 people in thehe tuna industry alone in san diego and in souuthern california, but now al there is is the corporate offices for those tuna

companies. the processing and the ships, the boats are all in the western pacific now. we've seen the seafood industry in southern california wane quite a bit from when i was a kid, and at the same time, as i mentioned earlier, the world population has tripled, so we're bringingng in less s seafood, en though the demand is going up and up, so wewe have this opportunity to grow fish in the waters off the coast in clean, clear water that's not polluted. it's not within a bay. it doesn't interfere with water skiers or kayakers or anybody else, but it'll be out in 200 feet of water in a quarter- to a half-knot current going by, which means that the water stays clean and the biomass of the fish has no impact on the environment, and yet we'rere stl in vevery close proximity t to e market, s so the product when 's brought in is harvested and on the dock within a couple of

hours after it's taken out of the cage, which means it's very fresh h and ready to go toto ma. [f[film advance clicks]] david: it's a hard thing because, as a commercial fisherman, first thing you say is, not a good thing because, you knowow, it's competitition r us. but i try to look at, you know, thehe whole picicture. gomes: it's s very dififficult o say because, as an american fissherman, you take priride in thatat. there's a tradadition aa heritage, and you don't want to lose that. my y family's been involved in fishing here for over 130 0 years, so if youou're gonna do aquaculture and you're gonna hire commercial fishermen that are gonna be displaced and they're going to be able to work, i'm all for it, but if you're not gonna hire commercial fishermen, then i have to be against it becacause you're putting ththose guys o out of w.

rudie: thererare good mariculture operations, and there arere bad mariciculture opeperations, , you know.. the d ones, t they don't have t the hh densisities, and they're able to keep ththeir densitities low and controrol the typepe of food t y have so o they don't havave pros with disesease or escscape or parasites or all l the problems that, let's say, the bad fararms havave. dadavid: you u have to b be carl that it's not where they put too many fish in and they have to feeeed--you knknow, giveve them antibiotitics and allll these things, you u know, so if f it's more of a a natural thing and theey're, , like, getttting lococal sardinenes or anchohovim us to feed them, i'm kind of in suppoport of that. kent: it's really in the environment's best interest for us t to feed the world to do itn the open n ocean, andnd when we, "we're not gonna do it here. we're gonna grow it in another countntry," we're just kind of saying, "we're not worried about the environmental issues as long

ashey'rere not here. grow it any way you want, and we'll just briing it in," and that's not acceptable to me. announcer: "earth focus" is made possible in part by the orange county community foundation and the farvue foundation.ççxñ

[drum beats, animals callingng] eemcee: ladies and gentlemen, please welcome author, activist, and entrepreneur paul hawken. [cheering] hawkwken: hi. ha ha! nice to see you, too. my god. i--i was--i was talking to janine backstage, and i wasas sayiying, "you know, this is the one audience where we actuaally get nervous." [laughter] and i think it's--we----i don't know. she'll finish the d