Chapter 1 - Media Article
"If cod is so scarce, why can I still buy it?
http://news.bbc.co.uk/1/hi/magazine/6061872.stm
Cod is used to serve with many different kinds of favorite foods. Scientists say that North Sea cod are in danger of running out without complete fishing ban. Campaigners have tried to encourage retailers to sell only cod from sustainable sources. The majority of cod for sale on fish counters and in frozen meals is from sustainable sources such as Iceland or Baltic, where fishing is not a problem. The small amount of cod still being fished in the North Sea goes to a bit of catering, fish and chips shops, frozen food firms, and local fish markets on the North Sea coast. They can all be anonymous about where their fish is from unlike major supermarkets. Greenpeace published a league table of how the UK’s supermarkets fared when it came to selling seafood from sustainable sources and only two of the nine major chains had policies to do so and only sold line-caught cod from Iceland.
Relation to Chapter 1 - Scarcity
This article is related to the discussion of scarcity in chapter 1. Scarcity is a very important concept that is part of the definition of economics. Scarcity is anything that is available only in a limited supply. In this article, it talks about the scarcity of cod. Cod is one of the best examples of scarcity. During history, cod became increasingly scarce because there weren’t enough limitations or restrictions. Cod is used to make many different foods that people like to eat. People say that cod is a really scarce resource but we seem to be continually getting them without much trouble. Even if it’s a scarce resource, supermarkets figured out to get their cod from sustainable sources from other countries. A scarce resource should still be used but people should remain in more control over the limited supply because it can become extinct one day. Even though we are still continually getting scarce resources, it can mean that we’re lucky its only close to being extinct.
http://news.bbc.co.uk/1/hi/magazine/6061872.stm
Cod is used to serve with many different kinds of favorite foods. Scientists say that North Sea cod are in danger of running out without complete fishing ban. Campaigners have tried to encourage retailers to sell only cod from sustainable sources. The majority of cod for sale on fish counters and in frozen meals is from sustainable sources such as Iceland or Baltic, where fishing is not a problem. The small amount of cod still being fished in the North Sea goes to a bit of catering, fish and chips shops, frozen food firms, and local fish markets on the North Sea coast. They can all be anonymous about where their fish is from unlike major supermarkets. Greenpeace published a league table of how the UK’s supermarkets fared when it came to selling seafood from sustainable sources and only two of the nine major chains had policies to do so and only sold line-caught cod from Iceland.
Relation to Chapter 1 - Scarcity
This article is related to the discussion of scarcity in chapter 1. Scarcity is a very important concept that is part of the definition of economics. Scarcity is anything that is available only in a limited supply. In this article, it talks about the scarcity of cod. Cod is one of the best examples of scarcity. During history, cod became increasingly scarce because there weren’t enough limitations or restrictions. Cod is used to make many different foods that people like to eat. People say that cod is a really scarce resource but we seem to be continually getting them without much trouble. Even if it’s a scarce resource, supermarkets figured out to get their cod from sustainable sources from other countries. A scarce resource should still be used but people should remain in more control over the limited supply because it can become extinct one day. Even though we are still continually getting scarce resources, it can mean that we’re lucky its only close to being extinct.
posted by MarcoLeung at 7:48 AM
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