Saving Seafood

Find that fish: Chicken of the Sea launches traceability initiative

September 14, 2016 — Chicken of the Sea’s owner, Thai Union, has been at the center of controversy lately, particularly following reports of ongoing slavery and trafficking in the Thai fishing industry. Investigations from The New York Times, Associated Press and Guardian linked many of these human rights abuses to Thai Union and Chicken of the Sea, according to a Greenpeace report.

Chicken of the Sea’s traceability efforts are a start on its path to increased transparency and sustainability throughout its supply chain. But knowing where a fish was caught or how it was processed doesn’t necessarily solve human rights abuses occurring on the other side of the world.

Increasing numbers of consumers consider a company’s labor practices in their brand purchase decisions. Consumers today demand transparency, ranging from ingredients to fair labor practices. Manufacturers that embrace consumers’ hunger for transparency can achieve better whole chain visibility and traceability.

That effort offers more information about ingredients, suppliers, processing and other company practices that the brand can then share with consumers. Transparency can also help foster brand loyalty among the vast majority of consumers and convince others to pay more for completely transparent products, according to a recent study from Label Insight.

Read the full story from Food Dive

Hillary Clinton Reveals Her Ocean Policies

August 30, 2016 — In response to a letter sent by 115 ocean leaders to the leading presidential candidates, Secretary Clinton has released a two-page response on what she will do to protect our coast and ocean. With just over two months until the election this marks the first time in the campaign where a candidate has fully addressed the daunting issues confronting America’s public seas.

In her letter on August 27 she lays out a range of solutions she says she will act on if elected including growing the “Blue Economy,” supporting coastal adaptation to climate change, ending international pirate fishing, expanding sustainable and transparent U.S. fishing and seafood practices and ratifying the Law of the Seas Convention that has been held up by the U.S. Senate for over 20 years.

Read the full story and letter at Blue Frontier

Sea to Table: There are plenty of fish in the sea

August 17, 2016 — Overfishing and illegal behavior in the seafood trade is a serious issue in many fisheries around the world. A recent study found that the annual global catch was roughly 30 percent higher than reported in 2010. This means that approximately 109 billion metric tons of fish go unreported each year.

In the United States, the picture is a lot brighter. Thanks to the Manguson-Stevens Fisheries Conservation and Management Act that went into effect in 1976, many fisheries in the U.S. have been rebuilt over the past 40 years. As of 2015, 84 percent of federally managed stocks were not on the overfished list, indicating that the population sizes are at sustainable levels.

The problem? “Over 90 percent of all seafood consumed in the U.S. comes from outside the U.S.,” says Michael Dimin, the founding director of Sea to Table. “The U.S. has the world’s largest fisheries, we have the largest exclusive economic zone in the world, and we have the best-managed fisheries, yet we only want to buy cheap fish.”

Dimin’s business, Sea to Table, is working with chefs across the country to address this dichotomy. The concept is inherently simple: Sea to Table passes fish from the nets of fishermen directly to the hands of chefs and diners. Fish that land on a dock anywhere in the U.S. can arrive at a kitchen the next day. Making the logistics work is a little more complicated.

The Sea to Table team has spent years cultivating personal relationships with small-scale fishermen to provide a lucrative market for their wild, domestic, responsibly caught fish. “The seafood supply chain is kind of long and opaque and doesn’t really create value so much for fishermen, but creates value for the middle of the chain,” Dimin explains. “We thought it would be a good idea to figure out how to get a little better market for fishermen, and to get better quality fish to diners.”

Read the full story at DC Refined

“Good Catch!” Campaign Bolsters New England’s Sustainable Seafood Businesses

August 10, 2016 — The following was released by the Marine Stewardship Council:

BOSTON — According to new independent research, seafood consumers in New England are significantly more likely than national consumers to purchase fresh fish at a seafood counter, 58 percent and 40 percent, respectively. New England consumers’ affinity for fresh seafood is renowned, and the region benefits from a concentration of certified sustainable fisheries, which work to protect fish stocks, ecosystems and local fishing communities. However, consumer awareness of the abundant sustainable seafood offerings from area sellers remains low. To address this, the Marine Stewardship Council (MSC), an international non-profit dedicated to safeguarding the seafood supply, will launch a campaign to educate New England consumers about identifying sustainable seafood products.

MSC will take its “Good Catch!” campaign directly to consumers this month with events at Whole Foods and Big Y grocery stores, which feature MSC at their fresh fish counters, in greater Boston, Springfield and Great Barrington, as well as at Green Fest and the Quincy Farmers Market.

“As consumers are developing greater awareness of their impact on the world, they are demanding more ways to validate that the products they buy support their values,” said Brian Perkins, MSC Regional Director – Americas. “You should have confidence that what you are buying really is what it says it is and that it originates from a sustainable source. The blue MSC label ensures that the seafood was caught wild, using methods that don’t deplete the natural supply or come at the expense of other ocean life.”

IMPACT ON LOCAL FISHING INDUSTRY: The fishing industry – at the heart of many New England communities – has seen first-hand the consequences of unsustainable fishing. Sustainable fisheries in New England, and globally, are the most important players in addressing these problems. The MSC certification program helps these fishing communities prove to the marketplace that their seafood supplies are healthy. In New England, the US Atlantic sea scallop; Maine Lobster; US North Atlantic swordfish; US Atlantic spiny dogfish; US Acadian, redfish, pollock and haddock fisheries are MSC certified.

“The fishing industry is vital to New England’s economy, and operating them sustainably ensures that our industry will continue for generations to come,” said Doug Feeney a commercial fisherman and member of the Cape Cod Fisherman’s Association. “Consumers want to know that the seafood they buy is responsibly sourced – MSC certification allows us to let local shoppers know that what they’re buying really does come from our sustainable sources.”

Consumers wishing to learn more about sustainable seafood can look for the MSC booth throughout August outside Whole Foods stores in the Boston area, Big Y stores in Springfield and Great Barrington, Green Fest, and the Quincy Farmers Market. Visit msc.org/goodcatch for information.

“By purchasing seafood that they know comes from a sustainable source, consumers help protect our oceans and ensure that seafood can be enjoyed for many generations to come,” said Perkins. “They have the power to impact the health of the ocean and the continuation of the fishing industry simply by the products they choose.”

About the Marine Stewardship Council (MSC): The Marine Stewardship Council (MSC) is an international non-profit organization. Our vision is for the world’s oceans to be teeming with life, and seafood supplies safeguarded for this and future generations. Our ecolabel and certification program recognizes and rewards sustainable fishing practices and is helping create a more sustainable seafood market. The MSC ecolabel on a seafood product means that it comes from a wild-catch fishery which has been independently certified to the MSC’s science-based standard for environmentally sustainable fishing, and it’s fully traceable to a sustainable source. More than 280 fisheries in over 35 countries are certified to the MSC’s Standard. These fisheries have a combined annual seafood production of almost nine million metric tons, representing close to 10% of annual global yields. More than 20,000 seafood products worldwide carry the MSC ecolabel. For more information, visit www.msc.org.

Sustainable catch nearly doubles over 5 years, reports MSC

June 10, 2016 — A new report commissioned by the Marine Stewardship Council (MSC) and published in time to celebrate World Oceans Day (observed on 8 June) outlines how effective management and other improvements undergone by MSC-certified fisheries have positively impacted the world’s oceans.

Among the report’s most significant findings was the increase in the volume of global, MSC-certified wild seafood catch, which jumped from 5 percent (4,541 metric tons) in 2010 to 9.4 percent (8,821,221 metric tons) in 2015.

The 2016 Global Impacts Report analyzes the progress made by the 281 fisheries across 33 countries that have achieved MSC certification. At the close of 2015, these 281 fisheries implemented approximately 876 improvements, with more on the way, according to the report.

“The MSC was established nearly 20 years ago to address the problem of unsustainable fishing and safeguard seafood supplies for the future. Our latest report showcases the results of the hard work, innovation and investment made by fisheries to achieve and maintain certification, and the positive change on the water the MSC program helps catalyze globally,” MSC Chief Executive Rupert Howes said in a news release.

Read the full story at Seafood Source

Seafood, bioscience get boost from latest Maine tech grants

May 20, 2016 — PORTLAND, Maine — The city of Ellsworth has landed a state grant to support development of bioscience businesses in the region, as part of a series of grant awards that will also give money to support seafood industry initiatives.

The Maine Technology Institute announced Thursday that it awarded $658,765 through its Cluster Initiative Program, aimed at studying or implementing ways to support or grow certain industries in the state.

The state-financed economic development agency awarded $398,306 to the Gulf of Maine Research Institute to advance its study of creating a market and supply chain for sustainable seafood in Maine.

The latest grant round also delivered $134,189 to Coastal Enterprises Inc.’s Maine Scallop Aquaculture Project, which MTI said aims to study the Japanese scallop aquaculture industry and explore how to adapt them to Maine waters.

Read the full story at Bangor Daily News

Aquarium program offers food for thought on eating sustainably

May 4, 2016 — For decades, the National Aquarium has entertained millions of visitors while also teaching them about the need to conserve aquatic resources. The Baltimore institution has rescued marine animals off the coast of Ocean City, built floating wetlands to help clean the Inner Harbor’s water and featured Chesapeake Bay creatures in its tanks and exhibits.

But the aquarium was nearly silent on the subject of seafood consumption. The dark, serpentine halls told the story of precious resources being overfished. But that story didn’t have an ending — a solution for how to stem the decline. It had no programs to guide visitors on where to buy local fish caught sustainably, or how a customer could even understand what that meant.

That’s starting to change. A year ago, the aquarium hired its first director of sustainable seafood: T. J. Tate, who built a sustainable seafood program in the Gulf of Mexico. Tate is bringing together chefs, watermen and others in the seafood industry to talk about catching, raising, buying and eating locally caught fish, crustaceans and shellfish.

It is increasingly part of the story told by aquariums everywhere, at a time when overfishing is rampant worldwide while customers often overlook local products. Even fish that customers think is sustainable comes from far away — farm-raised salmon from Norway, or wild varieties from Alaska — and those distances have ramifications for air and water quality, too.  Visitors often ask what they should eat, and the aquarium wanted to find an engaging way to guide them.

“Telling the local seafood story in an integrated fashion — I mean the sustainable aquaculture supply and wild supply — is one of the most important things we can do to get people connected to oceans and the Bay,” said Eric Schwaab, who hired Tate when he was chief conservation officer at the aquarium. “There’s no better place to do that than Baltimore.”

Read the full story at the Bay Journal

Marine Stewardship Council: New research reveals levels of consumer trust in seafood labelling

March 16, 2016 — The following was released by the Marine Stewardship Council:

Early results from the MSC’s latest survey of more than 16,000 seafood consumers show that more than half (55%) doubt that the seafood they consume is what it says on the packet. Across the 21 countries surveyed, 65% of those purchasing seafood say they want to know that their fish can be traced back to a known and trusted source, with six in ten (63%) saying they look to ecolabels as a trusted source of information.

The findings come as the organisation today released results from its DNA testing of MSC labelled seafood products. In 2015, the MSC commissioned the Wildlife DNA Forensics unit at Science and Advice for Scottish Agriculture (SASA) to conduct DNA tests on a random sample of 257 MSC labelled seafood products from 16 countries. The test verifies that the species described on the packaging is the same as that in the product. The DNA test results show that over 99%* of MSC labelled products are correctly labelled.

MSC CEO Rupert Howes said, “Given a recent academic study showing that globally around 30% of seafood is mislabelled**, the results of the MSC’s DNA testing program are very positive. Seafood sold with the blue MSC label can be traced back to a sustainable source, and our robust chain of custody requirements provide reassurance that it’s correctly labelled.”

The latest round of DNA testing is the fifth to be commissioned by the MSC. Previous results also showed very little mislabelling. The results are captured in a new report, Ocean to plate: how DNA testing helps to ensure traceable sustainable seafood.

Mr Howes adds: “High profile food scares such as the European horsemeat scandal have left many consumers wary of claims made on food packaging. Food fraud undermines the efforts of reputable fishers and traders and has led to wide recognition of the need for credible traceability in the supply chain. The MSC Chain of Custody program is one of the most recognised and widely used ways of providing this reassurance to seafood consumers and businesses.”

Fishers, processors, retailers and chefs handling MSC certified sustainable seafood must follow strict requirements to ensure that seafood is traceable and correctly labelled. The MSC Chain of Custody Standard is used by international seafood suppliers, brands and retailers such as IKEA, McDonalds, Iglo and Lidl to ensure the integrity of their products.

Alfredd Schumm, WWF’s Smart Fishing Initiative leader said: “By preferentially purchasing sustainable seafood, consumers are rewarding responsible fishers and their efforts to safeguard our marine resources. A traceable supply chain, from the consumer back to sustainable fisheries, is fundamental to consumers’ trust and confidence in the seafood they’re buying. The MSC’s requirements for traceability are essential if we are to maintain healthy fish populations and ocean ecosystems.”

There are more than 20,000 MSC labelled products available in around 100 countries.

The MSC has released a new animation showing the journey of MSC certified seafood from ocean to plate. Follow: #OceanToPlate.

Read the release online at Reuters

Farm-Raised Seafoods Fed Plant-Based Diet Have Lower Levels of Omega-3 Fatty Acids

March 14, 2016 — A change in how farmers are raising seafood is expected to affect human nutrition, a new study found.

According to the research team from the Johns Hopkins Center for a Livable Future (CLF) at the Johns Hopkins Bloomberg School of Public Health, the University of Minnesota’s Institute on the Environment and McGill University, there has been a global shift in the type of feed that is being used in fish farming.

The team explained that prior to this shift, farm-raised seafood ate feed made from fish meal and fish oil, which came from wild fish. However, since catching wild fish to use as feed was no longer sustainable, farmers have been relying on plant-based options, such as soybean meal. The researchers noted in 2008, aquaculture feed contained 50 percent more soybean meal than fish meal. They estimated that from 2008 to 2020, the use of plant-based ingredients can increase by 124 percent.

Read the full story at HNGN

New England Seafood Companies Highlight Traceability Practices in Saving Seafood Video

WASHINGTON (Saving Seafood) – March 8, 2016 – Sustainability and traceability are key themes of this year’s Seafood Expo North America, being held this week in Boston. A new video released today from Saving Seafood highlights how the U.S. seafood industry is focused on sustainable, traceable, and high-quality local seafood.  

Taken from a series of interviews conducted by Saving Seafood at last year’s Seafood Expo, the video features representatives from some of New England’s most prominent seafood companies sharing how they ensure that domestic seafood is fresh, sustainably sourced, and reliably traced.

https://vimeo.com/158218161

In recent years, as concerns about seafood fraud have increased, companies cited their ability to closely monitor supply chains, from the minute the fish leaves the water to the moment the final product exits the warehouse as the kind of control and assurance their buyers demand. 

“When you’re dealing with the customer base we have, they want a premium product, MSC certified, and domestic,” said George Kouri, COO of Northern Wind of New Bedford, Massachusetts. “Everything we pack is exactly to the customer’s specification and labeled in accordance.”

One of the largest seafood shows in the United States, Seafood Expo North America brings together leading members of the domestic seafood community, including harvesters, processors, wholesalers, and retailers. While over 90 percent of seafood consumed in the U.S. is imported, Expo participants touted several major benefits of purchasing and consuming seafood caught in U.S. waters, chief among them the fact that U.S. law requires domestic fisheries be harvested at sustainable levels.

“For us, we’re able to trace those goods, in the case of scallops specifically, from the individual tow, all the way to the lotted box that ultimately ends up in the possession of our customers,” said John Furtado, the Executive Vice President of Eastern Fisheries, of New Bedford, Massachusetts.

Domestically caught seafood, in addition to coming from sustainably managed stocks, also has a clear advantage over imported fish when it comes to being properly labeled and accurately traced, according to many of the interviewees. Another benefit of locally sourced seafood, they say: it’s easier to track.

“Every single species that we are pulling out of the ocean and serving up to our clients, to our chefs, and to our specialty retailers are sustainable,” said Laura Foley Ramsden, co-owner of M.F. Foley, Inc. of Boston, and a former councilmember on the New England Fishery Management Council. “We’re able to go to our customers and inform them about how fisheries in the U.S. are managed, that it’s illegal to be overfishing, and that they are coming from a sustainable resource.”

“We’ve always known where all the fish came from, and where it went,” said Charlie Nagle, President of Boston’s John Nagle Co. “Everything we do is traceable.”

Among the Expo attendees featured in the video are representatives from Northern Wind; M.F. Foley Inc.; John Nagle Co.; and Eastern Fisheries. They each expressed to Saving Seafood the importance of maintaining not only a sustainably sourced product, but also one that is fresh and of the highest quality.

“We have extremely disciplined buying, so that we put people in each of the New England ports every single day looking at the fish, buying fish that’s only 24 to 48 hours out of the water,” said Ramsden. “If you’re that disciplined in your buying standards, you’re going to produce a better tasting, fresher fish that then ends up in plates all across America.”

The video is just a small sample of the many U.S. seafood providers who adhere to some of the world’s highest standards to bring high quality seafood to the domestic market. Saving Seafood is proud to support sustainable seafood providers, and will continue to highlight the stories of successful, sustainable U.S. fisheries.

View the video here