Industry Engagement Archives - WWF Seafood Sustainability

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Category: Industry Engagement

Jul

Hyatt Reaches Industry-Leading Global Seafood Sustainability Target

As a global hospitality brand, Hyatt has more than 850 properties in 60 countries across six continents. Brands with vast international portfolios, like Hyatt, can use their influence to source seafood that is sustainably caught or responsibly farmed to benefit the environment and local communities in which they operate, and preserve the natural resources that support their business.

At WWF, working with large multinational businesses to transition supply chains to more responsible operations helps support food systems that better conserve nature and feed the world. Since 2012, Hyatt has worked with WWF to increase its sustainable seafood offering throughout its global operations

Jul

Two Major Salmon Producers Pick-Up the WWF Call

Encouraged by long term WWF efforts, two of Chile’s leading salmon farming companies have announced, early June, their intention to discontinue all activities in the southern lakes of the country.

Los Fiordos, one of the major salmon producers, had previously suspended all operations in this freshwater system. Following their merger with Aquachile, they decided to maintain this commitment, and have publicly announced their move out of the lakes. A pledge that was matched by another key producer, Multiexport, which will also cease all production in the area by 2020.

May

Four Years of Our European Sustainability Journey with Thai Union

Just over four years ago, WWF-UK kicked off a new and ambitious business partnership, collaborating with the seafood company Thai Union, with the shared aim of improving the environmental sustainability of seafood supply chains in Europe.

Our journey started with the signing of WWF’s Seafood Charter, which contains a set of principles and steps aimed at guiding the industry towards tackling key challenges, including ensuring seafood is traceable, increasing transparency and implementing projects to reduce the impact of fishing practices on the environment. Thai Union’s sustainability commitments have since grown with the launch of their global SeaChange® sustainability strategy, through which the company has committed to source its branded tuna from fisheries that are either Marine Stewardship Council (MSC) certified or engaged in fishery improvement projects aimed at meeting the MSC.

May

Industry Bands Together in Support of Collapsing Crab Fisheries

Picture this: it’s summertime and you are enjoying a plate of Old Bay-smothered crab cakes at a seaside restaurant in Maryland. You might assume that the crab meat on your plate was sourced locally, considering the blue crab is a well-known Maryland symbol, and a powerful icon of much of the mid-Atlantic region. Pre-1990s, that assumption would most likely be correct. The Chesapeake blue crab fishery was the most valuable fishery in the Bay at the time and it met most of the demand for the species in the region. In fact, until the 1990s, most crab meat consumed in the United States came from domestic sources. This all changed when the major domestic blue crab fisheries, like those in the Chesapeake Bay, were overfished to the brink of collapse – in large part due to a lack of sustainable fishery management.

Apr

Royal Caribbean Sources ASC Certified Salmon That Helps Protect Critical Ecosystems and Support Local Communities in Chile

Southern Chile’s pristine waters also support one of the largest farmed-salmon production hubs, supplying almost a third of all farmed salmon globally. The salmon industry in Chile employs more than 70,000 people with annual exports of more than $4 billion USD.

Seafood farming, or aquaculture, is one solution to help meet growing consumer demand for seafood products as 93% of wild fish stocks are fished to capacity or overfished and no longer able to support higher catches. Aquaculture may help alleviate pressure on wild fisheries, but farming practices can pose threats – like sea lice, microbial infections, antibiotic discharge, and other diseases – to delicately-balanced surrounding environments if operations are not managed responsibly.

The good news is that by implementing best practices seafood farming can be done more safely and with less impact on the environment and on local communities and workers.

Feb

Iberostar Launches Development of Sustainable Seafood Program in Partnership with WWF

Today, nearly 93% of fisheries around the globe are overfished or fished to their ecological limit. The status of global fish stocks presents a major cause for concern, as we strive to feed the appetite of a growing population while also protecting our planet’s natural resources.

At World Wildlife Fund (WWF), working with multinational businesses around the world helps to drive more sustainable food systems that both conserve nature and feed humanity. Currently, WWF is partnered with over 100 leading companies, globally, working to transition seafood supply chains to become more sustainable, responsible and traceable. Hospitality is a global market – and hotels provide a unique opportunity to support local fisheries and the communities where properties are embedded. That’s why we’ve partnered with Iberostar Hotels & Resorts to continue to propel the global hotelier towards a more responsible, sustainable seafood supply chain that also supports local communities transitioning to more responsible, sustainable practices.

Dec

Sysco is Committed to Seafood Sustainability

In 2009, Sysco Corporation – one of the largest purchasers of seafood in North America – began working with World Wildlife Fund (WWF) to assess and improve the sustainability of its seafood supply chain. Through this collaboration, Sysco committed in 2011 to source its top 10 Portico® brand (Sysco’s own seafood brand) frozen and further-processed wild-caught seafood species from fisheries that were either certified to the Marine Stewardship Council (MSC) standard, in full assessment for MSC certification or engaged in a comprehensive Fishery Improvement Project (FIP), by 2015.

Continuing its alliance with WWF, in 2016, Sysco committed to further improve the sustainability of its seafood procurement through 2020, incorporating additional elements to guide its seafood procurement practices and standards.

Oct

Kroger to customers: Buy sustainable seafood to save the ocean

Most seafood consumers agree: to protect the health of our oceans, we should only consume seafood that comes from sustainable sources. However, the sustainable choice isn’t always clear. To build customer awareness, Kroger – a family of companies serving over nine million customers every day – launched an in-store campaign to highlight sustainable seafood.

Since 2009, Kroger has partnered with World Wildlife Fund (WWF) to guide their sustainable seafood initiative, particularly for wild-caught seafood.

Sep

Red Lobster Partners with WWF to Support Spiny Lobster

Last month, The Bahamas’ spiny lobster fishery became the first Caribbean fishery to achieve Marine Stewardship Council (MSC) certification, meeting the leading environmental standard for wild-caught seafood.

The Bahamas certification was a major milestone and charts a path for other spiny lobster fisheries exporting product around the world. Building on this success, World Wildlife Fund (WWF) has partnered with Red Lobster, the world’s largest seafood restaurant company and largest restaurant purchaser of seafood, to help improve the environmental sustainability of spiny lobster fisheries in Honduras, Nicaragua, Belize and Brazil

Aug

Mahi Mahi Exporters Promote a Sustainable Future for Ecuador’s Fisheries

Ecuador’s mahi mahi fishery is one of the country’s most valuable artisanal fisheries and products are primarily exported to the United States. Mahi mahi are also critical to the overall health of the marine environment, providing nutrition not just for people but for wildlife as well.

The Ecuadorian mahi mahi fishery is vast and productive, but prior to 2010, there was no ongoing science that industry and government could rely on to determine the overall health of the local fish stock. A size limit to ensure juveniles are not being caught was in place, but there was no control over its application, no meaningful monitoring program, and no management plan to back it up. To promote a sustainable future for this critical fishery, Ecuador’s undersecretary of fisheries resources, in collaboration with World Wildlife Fund (WWF), launched the Ecuador Mahi Mahi Fishery Improvement Project (FIP) in 2010.

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