Saving Seafood

Cooke appoints Michael Szemerda as Global Chief Sustainability Officer

February 2, 2022 — The following was released by Cooke Inc.:

Cooke Inc. is pleased to announce the appointment of Michael Szemerda as Global Chief Sustainability Officer. 

“Cooke’s core purpose is ‘To cultivate the ocean with care, nourish the world, provide for our families, and build stronger communities’ and our approach to sustainability is central to this,” says Szemerda, who has been with Cooke for 30 years and works as the Vice President of Saltwater Operations for Cooke Aquaculture’s North American Operations. “Across all our subsidiary companies, we are fortunate to have some of the best and brightest minds in wild fisheries and aquaculture working to innovate and implement practices using sound science and advanced technologies to ensure our seafood is sustainable. I’m excited to unify these efforts and continue this important work with our colleagues around the globe.” In this newly established role, Szemerda will oversee all environmental programs and regulatory programs, industry certifications, and sustainability initiatives across Cooke’s global wild and farmed subsidiaries.  

“Michael has shown great leadership throughout his career with Cooke, and he has vast experience with all of Cooke’s saltwater operations around the globe,” says Glenn Cooke, CEO of Cooke Inc. “We’re thrilled that he has accepted this role at such a pivotal time of growth for our company. We know his experience with our operations, and knowledge of the seafood industry will help us in our commitment to protecting and enhancing the marine environments we work in.”  

Cooke is proud to offer True North Seafood products that meet a variety of certifications and recommendations to support sustainability. The Cooke family of companies ships one billion pounds of seafood annually through harvesting 30% wild species (wild salmon, whitefish, and shellfish) and 70% farmed species (Atlantic salmon, steelhead trout, white Pacific shrimp, sea bass, and sea bream).

Read the release here

 

Friend of the Sea to require satellite monitoring of certified fishing fleets

December 7, 2021 — The Friend of the Sea (FOS) sustainability-focused certification program is implementing a requirement of 24/7 satellite monitoring of its certified fishing fleets.

The addition of the monitoring program is intended to increase consumer confidence in the sustainability of FOS products and provide stronger protection to associated fish stocks, the group said in a press release. The new Sea Satellite Monitoring Program (SMP) will allow constant monitoring for all 2,000 Friends of the Sea certified fishing vessels to ensure compliance with fishing seasons, authorized fishing areas, transshipment at sea, social accountability, and other certification obligations. The SMP monitoring includes onboard CCTVS, drones, and unannounced “augmented reality” audits.

Read the full story at SeafoodSource

On the Water: A Look at Life as an Observer October 13, 2021

October 18, 2021 — Keenan Carpenter has always loved being on the water. Growing up in Florida, he dreamed of a pro fishing career. Today, you can often find him casting his rod from the beach or on a kayak in his spare time. But as he moved through his studies in marine sciences at Jacksonville University, he found another way to channel his affinity for fishing and his background in sciences—as an observer for NOAA Fisheries.

“I watch what gets taken out of the ocean to ensure there’s more to get taken out later,” Carpenter says of his work. As one of about 850 observers contracted by NOAA Fisheries, Carpenter acts as the agency’s eyes and ears on the water. Observers collect data from commercial fishing vessels on what’s caught and what’s discarded, and track interactions with seabirds, sea turtles, and marine mammals. The data are critical “puzzle pieces of the whole picture,” as Carpenter says, underpinning the decisions made for sustainable fisheries management.

Read the full story from NOAA Fisheries

 

DANA CONNORS: Does aquaculture fit with Maine’s economic, environmental future? A thorough review will find out.

August 27, 2021 — Sustainability is a word we hear a lot in Maine’s business community. Whether in regards to economic, environmental or corporate practices, our companies are striving to meet the needs of the present, while charting their long-term growth. Ultimately, those that prioritize and meet this responsibility will be best positioned to grow our economy and move our State forward.

In light of the recent Intergovernmental Panel on Climate Change report, this work takes on a new urgency. The headline alone stating that “Climate change widespread, rapid, and intensifying” should be enough to make us all step up to the plate and reimagine our future.

Combating climate change will require citizens, government and business to work together. Maine businesses play a vital role in creating innovative solutions to protect our planet. A challenge of this magnitude requires collaboration, not confrontation, to advance the best ideas and policies. Together, we can forge solutions that improve our environment and grow our economy — leaving the world better for generations to come.

Read the full opinion piece at the Bangor Daily News

Poll shows Americans want local seafood, including aquaculture, with stronger environmental and consumer protections

August 16, 2021 — A new poll released by Environmental Defense Fund indicates U.S. voters are open to consuming more home-grown seafood that adheres to strong consumer and environmental standards for American aquaculture.

The poll found 84 percent of voters support a proposal that “would first examine the risks and opportunities of fish farming (also known as aquaculture) in U.S. federal waters before setting high standards and regulation for safe and sustainable aquaculture.”

Read the full story at Seafood Source

The Global Sustainable Seafood Initiative Welcomes Asiservy to its Global Partnership

August 12, 2021 — The following was released by the Global Sustainable Seafood Initiative:

The Global Sustainable Seafood Initiative is pleased to announce that Asiservy has joined GSSI as a Funding Partner. Asiservy is GSSI’s first Ecuadorian Partner to join the Global Partnership.

Asiservy is an expanding family business with 23 years of experience in the seafood market. A leader in the processing and commercialization of seafood products in Ecuador; Asiservy began operations with the processing of tuna for the local market, today they export a wide variety of products to more than 31 countries around the world. Their expertise and knowledge in seafood processing and marketing makes them a highly valuable advisor for seafood products with superior quality standards.

“Asiservy is a company with a fundamental principle: the sustainability of the tuna fishing industry. We are confident that the only way to prevent damages to ocean life and to preserve it for future generations, is to handle responsible operations and to take a stand against illegal fishing and other practices that threaten the preservation of natural resources. For Asiservy Group, it is highly significant to be part of such a prestigious alliance with GSSI, which fully aligns with our long-term strategic objectives.” – Gustavo Núñez Márquez, Asiservy President

Read the full release here

The Global Sustainable Seafood Initiative is Open for Steering Board Member Applications

August 11, 2021 — The following was released by the Global Sustainable Seafood Initiative:

GSSI is pleased to announce that applications are now being accepted, from all of those who are eligible, to join the GSSI Steering Board. Applications are welcome from August 11, 2021 – September 30, 2021.

About the Role

The GSSI Steering Board represent a diverse cross-section of the seafood industry and is comprised of members from the full seafood value chain, companies, NGO’s, governments, and international organizations. The Steering Board is intended to constitute a fair representation of the diversity in role, geography and key stakeholders of the global seafood industry. Being a member of the Steering Board is voluntary. The initial term will be for a period of three years, with the possibility of reappointment. New Board members will be appointed in November with the official inaugural meeting in Q1 of 2022.

Responsibilities
The Board is responsible, with the support of the Secretariat, for the general management and performance of GSSI through the delivery of GSSI’s vision and mission, governance, strategic direction, operational oversight, and financial stability. Board meetings take place two times per year, of which at least one meeting in person. We are looking for engaged partners that provide strong leadership for GSSI’s future development and long-term organizational sustainability. Members are expected to support GSSI programming and promote GSSI among their stakeholders.

Current Steering Board Members

  • Bill DiMento – High Liner Foods Inc.
  • Hugo Byrnes – Ahold Delhaize
  • Dr. Jason Clay – WWF
  • Flavio Corsin – IDH
  • Jennifer Dianto Kemmerly – Monterey Bay Aquariam
  • Lisa Goché – Grobest Global Services Inc
  • Peter Hajipieris – Regal Springs
  • Wakao Hanaoka – Seafood Legacy
  • Dr Audun Lem – FAO
  • Darian McBain – Thai Union
  • Angel Metemoro Irago – Nueva Pescanova Group
  • Judy Panayos – Sodexo
  • Elisabeth Vallet – Ethic Ocean
  • Christian von Dorrien – Institute of Baltic Sea Fisheries Thünen Institute
  • Andrea K. Weber – METRO AG
  • John Garner – Trident Seafoods
  • Annika Mackensen – GIZ

Read the full release here

Everything you need to know about sustainable seafood

August 5, 2021 — From deck to dock to dinner table, it is easier than ever to source fresh seafood that’s traceable, trusted and encourages a healthier food system.

“Good Morning America” reeled in expert advice from marine scientists, founders of national fishery networks and an environmental impact food blogger to take a deep dive into what consumers need to know about the eco-friendly seafood system.

What is sustainable seafood?

“In the most basic terms, sustainable seafood means seafood that’s caught at a rate that allows the population to continue to replenish,” Emily De Sousa, a food and travel blogger, told “GMA.”

De Sousa, a fisheries scientist, said her family immigrated from the coastal islands off Portugal where there is a rich history in small-scale and locally supported fishing. De Sousa created Seaside with Emily, a coastal-focused blog that shares her research on sustainability of global fisheries, educates consumers and makes it easy to eat seafood in a sustainable way.

Sustainable seafood should consider the impacts of how harvesting affects its surrounding marine environment, De Sousa said, explaining that means “using minimally destructive gear types and implementing strategies that limit interference with other wildlife.”

Read the full story at ABC News

ThisFish: Pandemic creates “new normal” for digitization

July 30, 2021 — The COVID-19 pandemic has accelerated the need for a digital transformation in seafood, according to ThisFish Inc. Co-Founder and CEO Eric Enno Tamm.

The seafood industry is lagging behind other industries in its embrace of digitization and move toward greater transparency in supply chains, Tamm said, and it must embrace the opportunity provided by the disruption of the COVID-19 pandemic to reorganize itself.

Read the full story at Seafood Source

ROSAMOND NAYLOR: Making blue foods central to global food systems

July 19, 2021 — A friend used to tell me “something’s a-fish” when things were off kilter. Today, the global food system is not just “a-fish”; it’s failing billions of people.

Hunger, malnutrition and obesity coexist in rich and poor countries alike, often in the same town or even in the same home. Diabetes, heart disease, coastal dead zones and other social burdens connected to our food system continue to rise. In recognition of this urgent challenge, the United Nations will hold a global summit in September for government, business, nonprofit organizations and civil society leaders to map a more sustainable, healthy and equitable food system.

Transforming our food system will require a new mind-set and more careful consideration of blue foods — aquatic animals, plants and algae cultivated and captured in freshwater and marine environments.

Until now, the movement to build productive and sustainable food systems has focused on transforming land-based crops and livestock, largely overlooking the critical role that fish and other aquatic foods play in nutrition, livelihoods and ecosystems around the world. That role will increase as food production becomes increasingly vulnerable to climate change.

Read the full story at the Los Angeles Times