The state of California has floated a draft protocol that would develop a sustainable seafood certification that fisheries could choose to seek, much like the optional organic label. Fish would be scored on the health of the species' population, fisheries management and its overall environmental impact factoring in bycatch.
It's the first sustainability effort to take up Michael Pollan's suggestion that foods carry a barcode that gives consumers access to information on the item's provenance and method of production. That information would, however, only be available to consumers who own smart phones.
The proposed system is a start, but it has some serious shortcomings. First, the standards are based on the Marine Stewardship Council's framework, which has been criticized. Second, there's absolutely no consideration of the fish's levels of mercury or other toxins.
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