In a resolution posted on the group’s website (fishcoalition.org), they note that without a balanced approach, people starve; active fisheries management works, lines on a map don’t; and the Blue Economy is as green as it gets.

People Starve Without a Balanced Approach: A balance among conservation, sustainable use of natural resources and food security is important.

Active Fisheries Management Works, Lines on a Map Don’t: Effective fisheries management is the strongest tool to simultaneously protect ocean health while also fostering human development. Focusing solely on creating Marine Protected Areas without considering the sustainable use of marine resources and the needs of coastal communities may have detrimental effects on food security and livelihoods.

The Blue Economy is as Green as It Gets: The fishing industry is committed to being an active participant in solutions for climate change resilience. It is crucial to recognize that fisheries products, with their low carbon footprint and essential nutritional value, play a pivotal role in achieving global climate objectives.

“The Sushi Council is a total supply chain effort,” Chairman Michael McNicholas, Culimer USA LLC, said. “Our founding member list represents every facet of the raw and ready-to-eat community making a strong and broad foundation for the council to build on.”

In its inaugural year, the NFI Sushi Council has formed as a precompetitive partnership to enhance sushi product integrity and promote industry-led food safety. Coalescing during a period of tremendous growth for the seafood cuisine, the Council will develop and distribute food safety guidance tailored to sushi’s specialized supply chain.

“In just over a month, the Sushi Council has gone from 8 members to 26, a testament to the interest and relevance of our work,” said Council Executive Committee Member Daryl Gormley of Aquamar. “There are still plenty of seats at the Council table for legacy and startup sushi companies alike to assist in creating a more robust and responsible value chain.”

The Council’s founding members are a water-to-table rollcall of leading names in harvesting, processing, distribution, restaurant and retail. This select group is helping chart the course of an evolution in food safety guidance for the sushi sector.

Encouraged by the latest membership surge and to promote council participation from an even broader cross-section of the marketplace, the NFI Sushi Council has extended the window for founding membership status. Those interested in Council membership can contact NFI Sushi Council Liaison Richard Barry, rbarry@nfi.org.

Current founding members of the NFI Sushi Council include AFC, Anova, Aquamar, Bakkafrost, Blue Ocean Mariculture, Blue Sea Products, BlueNalu, Clearwater Seafoods, Culimer USA LLC, DNI Group, Eastern Fish Company, Fisher King Seafoods, F.W. Bryce, Hofseth North America, Jensen Tuna, Kura Sushi USA, Nordic Aquafarms California, Pier Fish Company, Red Shell Sushi, Sea Delight, SeaFresh Group, Shinkei Systems, Slade Gorton & Company, Tokyo Gardens Catering, True World Foods and Ultco.

“Sushi has achieved household status and is a major contributor to U.S. seafood consumption,” Chairman Michael McNicholas, of Culimer USA LLC, said. “The surge in popularity of raw and ready-to-eat products needs to be met with a similarly robust industry voice that advocates and advances the highest standard of handling and preparation for seafood destined for the sushi market.”

The NFI Sushi Council will develop and distribute food safety guidance tailored to sushi’s specialized supply chain. A working group combining industry, government, and academia has formed under the Council’s direction to detail hazards and needed control measures. The resulting guidance will draw on existing compliance documents and stakeholder expertise to produce plainspoken and accessible resources for seafood professionals working in every step of the value chain from fish farms and processing facilities all the way to the sushi counter.

“We rely on strong partnerships throughout sushi’s global supply line,” said Council Executive Committee member Daryl Gormley of AquaMar. “Our goal is to maintain a superior product from harvest to final preparation, and we’re recruiting partners to join this effort now.”

The NFI Sushi Council will next meet in Boston at the Seafood Expo North America (SENA) on Sunday, March 10, at 8:30 a.m. NFI Sushi Council’s Executive Committee will host a panel on March 11 at 2:45 p.m. during the SENA Conference Program to discuss U.S. sushi market dynamics and the council’s food safety mission.

Companies joining the NFI Sushi Council before April 1, 2024, will receive the designation of Founding Council Members. Current founding members include Aquamar, BlueNalu, Blue Ocean Mariculture, Culimer USA LLC, Eastern Fish Company, Red Shell Sushi, Shinkei Systems Corp and True World Foods.

Those interested in Council membership and in attending the Council’s SENA events can contact NFI Sushi Council Liaison Richard Barry, rbarry@nfi.org.

 

Just over two decades ago the trade association made fundamental changes to its governance, board of directors, and membership structure. While membership has been strong even through COVID,  this is the largest new member enrollment since those changes. Why now?

 

“These are challenging times for the industry. More and more seafood leaders see the benefit of working together to solve issues. Companies choose to invest in NFI for a whole host of reasons,” said Gerrie Thomas, Vice President for Membership & Training. “Some companies need help with specific regulatory issues, communications, or policy matters. While others see clear value in precompetitive collaboration and want to work towards common industry goals. We celebrate this commitment to NFI.”

 

NFI invites new members to get involved immediately, whether that means attending meetings, or taking on a leadership role in the association.

 

“21st century NFI is not your grandfather’s organization,” said Rob Hallion of Crocker and Winsor, Chair of NFI’s Membership Committee. “The core tenets and essential industry advocacy pillars are, of course, in place but this is an organization that’s helping its members react to things that are happening today while at the same time prepare for five years down the road.”

 

The latest group of members come from every corner of the industry including wholesalers, distributors, restaurants, biotechnology, and finance. And there’s been an increase in digital logistics, software, and technology companies who are supporting the industry via training and sponsorships.

 

“We are committed to working for our member companies and being their go-to resource,” said NFI President and CEO Lisa Wallenda Picard. “Our goal is to be a genuine extension of their business. We’re humbled by the trust they put in us and delighted to be part of their team and family. If you are thinking that NFI might be able to help your business, come to the Global Seafood Market Conference (GSMC) and let’s chat.”

 

NFI committees and councils will next meet at GSMC in Orlando, January 21-25.

 

NFI’s bylaws allow for a 51-person Board, with 45 at-large Directors. There is an 18-person Executive Committee drawn from the Board and six officers. NFI elects a new slate of board members annually to serve three-year terms.

 

“This Board consists of some of the most focused, engaged, thought leaders the seafood community has to offer,” said NFI President and CEO Lisa Wallenda Picard. “The guidance and commitment to the industry provided by the NFI Board of Directors has impressed me since my first day on the job. I’m so pleased to welcome these new voices and perspectives to the table.”

 

The newly elected Board members as well as Executive Committee members in italics are as follow:

 

 

Justin Conrad, President of Bay Hill Seafood, joins the officer’s group as Secretary.