December 30, 2021 — Consumers are becoming more interested in the sustainability credentials of the seafood they eat, a long-awaited trend the COVID-19 pandemic may have served to accelerate.
Data from GlobeScan found that in 2020, 38 percent of the consumers surveyed possessed a willingness to reward companies they perceived as responsible, a significant leap up from the roughly 20 percent the firm had historically tallied since 1999.
November 30, 2021 — Inver restaurant is but a speck on the longest sea loch in Scotland. From its windows, a diner can see the remnants of a 15th-century castle and the rolling hills of the Highlands, but the breakout star is not the view. It’s a meaty halibut head that the chef Pam Brunton grills over wood and finishes with melted homemade ’nduja and a tangle of grilled green onions.
The small halibut she butchers have been raised in sea-fed pens on the Isle of Gigha, a nearby community-owned island whose farmed halibut have become the darling of people who care a lot about where their fish and shellfish come from.
Ms. Brunton, who could be Alice Waters’s Scottish niece, runs Inver with her partner, Rob Latimer. The tiny restaurant and inn is about 70 miles from Glasgow, where in November heads of state, including President Biden, thousands of diplomats and a flood of environmental activists like Greta Thunberg gathered for COP26, the United Nations global climate conference.
Ms. Brunton’s halibut heads may not seem like much of a hedge against the catastrophic effects of fossil fuel and methane gas emissions, but a group of cooks and diners here say that putting sustainable Scottish seafood on the plate is at least one tangible (and delicious) move toward a better planet. The shift is away from fin and shellfish whose populations are threatened by climate change or harvesting practices.
November 24, 2021 — Declining fisheries and pressures on marine ecosystems around the world have increasingly driven the demand for alternative, more-sustainable sources of seafood. In response, aquaculture has taken off.
Over the past few decades, aquaculture practices have markedly improved. Today’s most-reputable aquaculture operations are specifically designed to curb overfishing, protect wild fish populations and the surrounding natural environment, and produce nutritious foods. Likewise, organizations throughout the seafood supply chain are going to great lengths to ensure that seafood can be traced back to certified sources and is properly handled to deliver healthy, nutritious products to consumers.
November 5, 2021 — The following was released by Friend of the Sea:
Friend of the Sea, the leading international certification of sustainable seafood and Omega3, has developed its own enhanced platform based on satellite technology to monitor the over 2.000 Friend of the Sea approved fishing vessels.
The Friend of the Sea Satellite Monitoring Program (SMP) is part of a monitoring enhancement program, which includes among the others, deployment of CCTVs onboard, drones and unannounced augmented reality audit. These new technologies will eliminate the risk of non-compliance and further reassure consumers about the reliability of the Friend of the Sea certification.
By means of the SMP, vessels are monitored continuously 24 hours a day, 365 days per year. Satellite monitoring allows for verification of compliance with regulations related to fishing season; authorized fishing areas; transshipment at sea and Social Accountability.
“Consumers and retailers looking for a certification carrying out not only annual onsite inspections, but also full-time monitoring of fishing activities, can now rely on Friend of the Sea for a safer sustainable choice” explains Paolo Bray, Founder and Director of Friend of the Sea.
“Satellite monitoring is an exclusivity of Friend of the Sea, making it the first and only certification monitoring each moment of the fishing activity, to protect the Oceans from unsustainable fishing. Our aim is to make sure that all industrial vessels approved Friend of the Sea will, by the end of 2023 have CCTVs on board to allow Friend of the Sea verification of compliance with issues related to bycatch, fishing methods, endangered species, fish welfare and social accountability. New technologies make Friend of the Sea the most reliable certification in the seafood market”.
October 27, 2021 — During its annual CEO meeting, SeaBOS companies reaffirmed commitments to leading the way on improving the sustainability of seafood throughout the supply chain.
SeaBOS companies represent over 10 percent of the world’s seafood production and have more than 600 subsidiary companies. SeaBOS members include 10 of the largest seafood companies in the world: Maruha Nichiro Corporation, Nissui, Thai Union, Mowi, Dongwon Industries, Cermaq, Cargill Aqua Nutrition, Nutreco/Skretting, CP Foods, and Kyokuyo.
Read the full story at SeafoodSource
October 5, 2021 — Major U.S. hospitality supplier Aramark is committing to increase local seafood sourcing in New England via a partnership with the Gulf of Maine Research Institute (GMRI).
Coinciding with the start of National Seafood Month, Philadelphia, Pennsylvania, U.S.A.-based Aramark said in a press release that all of its higher education, healthcare, and business dining accounts in New England will pursue several local sustainable sourcing goals over the next three years.
September 17, 2021 — The following was released by the Marine Stewardship Council:
Now in its third year, the Marine Stewardship Council’s (MSC) Ocean Stewardship Fund is open to applications for 2022, offering over £1 million in grants dedicated to support sustainable fishing worldwide. The MSC invites fisheries, scientists, NGOs, and postgraduate students to apply for grants of up to £50,000 each, available across four different strands of funding.
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.”
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
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