Pacific oyster

The Pacific oyster (Crassostrea gigas) is farmed on a large scale worldwide. The species filters plankton from the water and therefore does not require feed or fertilisers. Farming requires little energy and generates little waste. However, oyster farming can locally affect vulnerable natural habitats, such as seagrass beds.

An important concern is the spread of diseases and parasites. Farmed oysters can be affected by viral and bacterial diseases, which can also spread to wild oysters. In addition, there is a risk that oysters may escape and mix with wild populations. The consequences vary by area. Oyster farms can also lead to local conflicts with nature conservation interests.

Management of oyster farming varies worldwide. In some areas, regulations and certifications are well developed, while management is less effective elsewhere. The environmental impact of farming is generally low, but the potential effects on vulnerable habitats, wild oyster populations and the spread of diseases remain concerns.

The Dutch oyster fisheries in the Grevelingen and Oosterschelde were MSC(EN) MSC:
Marine Stewardship Council, an independent, international non-profit organization that has developed an eco-label that guarantees well-managed, sustainable fisheries. Fish products that meet the criteria of the eco-label can be identified by the blue MSC logo.-certified in 2013. Despite being farmed, these oysters have received MSC-certification because the farming process takes place in a completely natural and uncontrolled state. These oyster fisheries were certified after a team of scientists determined that there is no overfishing and limited environmental impact during fishing and farming. MSC-certified Pacific oyster is farmed in bottom cultureBottom culture:
The cultivation of shellfish on shallow banks in the sea. Bottom cultivation is used to grow mussels and oysters. Due to the natural food supply in the sea, the seed of the shellfish develops into shellfish suitable for consumption..