Industry Engagement Archives - WWF Seafood Sustainability

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Category: Industry Engagement

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.

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.

Aug

A First for Caribbean Fisheries: Bahamas Spiny Lobster Earns MSC Certification

By: Wendy Goyert, Lead Specialist, Latin America Fisheries in Transition

On August 7, 2018, The Bahamas’ spiny lobster fishery became the first Caribbean fishery to earn certification from the Marine Stewardship Council, the leading global standard for wild-caught seafood environmental performance.

Since 2009, World Wildlife Fund and The Nature Conservancy have collaborated with The Bahamas Marine Exporters Association, Bahamas Department of Marine Resources and fishermen to ensure the health of the spiny lobster stock, reduce the impact of fishing on the marine environment, and improve the overall management of the fishery.

With the certification, the lobster tails are now eligible to carry the MSC blue fish label, recognized by many consumers as a mark of products sourced with higher environmental standards.

Jul

Supporting Socially Responsible Farmed Salmon in Chile

By: Cristina Torres, WWF Chile Marine Program Coordinator

Stretching over 4,000km, Chile boasts one of the world’s most spectacular coastlines. The rich waters around its fjords, channels and islands are home to unique species, including the blue whale – the largest animal to have ever existed.

Southern Chile also supports one of the world’s largest salmon industries, supplying almost a third of all farmed salmon. In Chile, the industry employs more than 70,000 people with annual exports worth around $4 billion. Aquaculture is the fastest-growing food production sector for protein in the world, and in Chile, among other countries, that explosive growth has come with negative environmental and social implications.

May

Sustainable Seafood is Good for People, Planet and Profit

By: Chef Lucas Glanville, Guest Contributor

Billions of people around the world rely on seafood for nutrition and livelihoods, but we are taking more from the oceans than can be replaced. This has serious impacts. As the global population and the demand for seafood grows, it will only become more difficult for communities around the world to have access to seafood.

What we put on our plate matters – tremendously. That’s why, as a chef, I have a responsibility to help shift fishing and farming practices and avoid the depletion of this important resource.

May

Bringing More Sustainable, Responsible and Traceable Seafood to Brazil

For consumers in Brazil, finding and buying local, sustainable seafood is no easy task.

As it stands, farmed tilapia is the only option for domestic, eco-certified seafood. There are no other domestic, eco-certified farms and fisheries in the country.

With so few local, certified products on the market, it is no surprise that Brazilian consumers are not as aware of seafood sustainability issues than those in other regions, such as the United States and Europe. But with a population approaching 210 million, Brazil is an increasingly critical market for sustainable seafood. That is why World Wildlife Fund (WWF) is working with foodservice giant Sodexo in Brazil to help the catering distributor’s buyers choose more sustainable options.

Apr

More Responsibly Farmed Shrimp Could be Coming Soon to U.S. Consumers

Shrimp is the most widely consumed seafood in the U.S. Yet for American consumers, responsibly produced shrimp is difficult to find.

That’s why news from India is noteworthy: One of India’s largest producers of farmed shrimp and a top exporter to the U.S., Falcon Marine has announced that, by 2020, all of its shrimp will be certified by the Aquaculture Stewardship Council (ASC). India accounted for about 32 percent of America’s farmed shrimp imports in 2017, making it the number one source of farmed shrimp in the U.S.