Epsilon Archive for Student Projects

Abstract

Small-scale fisheries (SSF) are vital for the livelihoods of millions worldwide, providing food security and employment. In Zanzibar, where coral reefs are critical ecological and economic resources, the rapid growth of tourism has placed new pressures on the marine ecosystem, SSF and local communities. The high demand from tourism for certain seafood, particularly pelagic species, larger reef fish, and invertebrates, has raised concerns about overfishing, selective harvesting and the sustainability of SSF. Despite extensive research on coral reef ecosystems and the economic importance of SSF, limited empirical studies explore how tourism shapes fish consumption, market dynamics and equitable access for marine protein for both tourists and locals in Zanzibar. This study addresses these gaps by exploring how tourism-driven demands impact fish consumption patterns, market distribution, and the livelihoods of small-scale fishers in Zanzibar. Semi-structured interviews with 182 participants, including fishers, fish traders and local and tourist restaurant operators were conducted. Findings reveal partly overlapping fish consumption patterns between locals and tourists, however there are key differences. Tourists mainly consume high-value species such as large tuna species and lobsters, which locals often cannot afford. As a result, locals rely on smaller, lower trophic level and less demanded species, such as rabbitfish, for protein. This pattern creates a “catch-all” market, where all fish, from pelagic to coral reef species and from juvenile to adult, are harvested to satisfy both local’s and tourists’ needs. In the long run, the high pressure on the marine ecosystem and the growing tourism demand for fish undermines the sustainability of SSF. It increases competition, drives up fish prices, exacerbates inequities in resource access and threatens local food security and income sustainability. To achieve a long-term sustainability of SSF and equitable access to marine resources, it is required to integrate local fishers into fisheries management and tourism planning. Furthermore, sustainable tourism should be promoted by educating tourists about the ecological and social consequences of their seafood choices and limiting tourism-driven exploitation of coastal areas. This research highlights the need to balance tourism growth with the capacity of SSF, striving for long-term social-ecological sustainability.