When settlers first came to the Oregon Coast, they were amazed at the abundance of salmon in the area. Commercial salmon fishing started in the 1860s and provided an influx of jobs in cities like Astoria, Tillamook and Gold Beach. By the 21^sst century, it became an important part of every coastal town’s economy. Settlers and immigrants came to the area for the opportunities in both the fishing and canning industries. As the number of commercial fisherman increased, so did the competition between them. Innovations and technological advancements created higher yields with less work. Things like fishwheels and gillnets lead to unrestrained and unsustainable harvesting, rapidly decreasing salmon populations in the area.

Photo obtained from Oregon State University, Special Collections and Archives Research Center

Today, fisheries are managed by the Oregon Department of Fish and Wildlife and the Pacific Fisheries Management Council. They set limits, regulations and run studies to sample fish and shellfish, as well as provide fisherman with as much information as they can. It is important for fisherman to follow limits and quotas set by these agencies because they are implemented to ensure fishing is sustainable and that there will be plenty of fish for everyone and the future of fishing. With proper fisheries management, the Oregon Coast will remain a premier fishing destination for generations to come.

A recent announcement from “Nature Briefing” regarding the global status of wildlife populations may help us recognize the tremendous asset we have in the wildlife and natural resources of Coastal Oregon, and especially the Southern Coast. Outdoor Recreation and Tourism are important aspects of how we interact and manage our coastal communities and our natural resources.

Within two years, we must commit to saving the web of life

Mammal, bird, fish and reptile populations have fallen on average by 60% since 1970, finds a World Wildlife Fund (WWF) report involving 59 scientists from around the world. “If there was a 60% decline in the human population, that would be equivalent to emptying North America, South America, Africa, Europe, China and Oceania. That is the scale of what we have done,” says Mike Barrett, executive director of science and conservation at the WWF.

Runaway human consumption is to blame: the biggest cause of wildlife loss is the annihilation of natural habitats, much of it to create farmland to feed humans and livestock, followed by killing for food. The WWF is calling on world leaders to strike a global deal at the United Nations’ Convention on Biological Diversity in 2020, similar to the Paris agreement on climate change, to limit and reverse the destruction. “This is far more than just being about losing the wonders of nature, desperately sad though that is,” says Barrett. “This is actually now jeopardising the future of people. Nature is not a ‘nice to have’ — it is our life-support system.”

CNN | 10 min read
Read more: Nature digs deep into the last WWF Living Planet Report in 2016
Reference: WWF Living Planet Report & Nature Sustainability paper

Keeping the business sustainable

7 Devils Pub House has branded itself to embody the atmosphere in which it resides in. It’s coastal inspiration, agritourism and sustainable practices are due to the owners’ and landlord’s responsibility to be sustainable. The building has solar panels on the roof, energy efficient appliances and even a rain garden. However, these aren’t the only sustainable practices going on.

“Brewing unfortunately is a pretty resource heavy endeavor,” said Pollard.  “It uses a lot of water and power and so we think that we have a responsibility to ameliorate the effects as much as possible.”

To make one pint of beer, roughly 20 gallons of water are needed, according to an article in The Wall Street Journal. Pollard lists a number of practices that they are executing in order to make up for this impact.

“Our spent malt [leftover grain material] goes to a local farmer,” said Pollard. “All of our food waste from the restaurant goes to a farm as well; our yeast goes. In terms of our energy, we have all the energy upgrades you can have, so the most energy efficient appliances, like low flow flush toilets. We also deliver our beer on bicycle to as many places as we can.”

The human powered beer delivery system is a unique but a very sustainable practice. Along with minimizing power use, the restaurant gets locally sourced food. The combination of sustainable and eco-friendly practices, allow 7 Devils to be an official Ocean Friendly Restaurant through the Surf Rider Foundation.

“To be an ocean friendly restaurant, you have to check off all these things off the list,” said Pollard. “One is that you are not sending things home in Styrofoam, you’re not using plastic straws, you’re not using single use plastic bags. You are trying to source locally as much as possible. I think you have to do seven out of the ten requirements and I think we are at nine.”

According to Pollard, there are only two ocean friendly restaurants in Coos Bay right now. One being 7 Devils and the other, their neighbor, Nosters Kitchen. There are nine of these ocean restaurants in Oregon, with the other seven being located in Portland.