Wild-Caught Seafood Archives - WWF Seafood Sustainability

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Category: Wild-Caught Seafood

Apr

Bristol Bay is Still at Risk, Businesses Can Help Protect it Permanently

Bristol Bay, Alaska is one the most pristine ecosystems in North America and home to the iconic sockeye salmon species. For nearly two decades, a national coalition of Alaskan Natives, commercial fishermen, conservation groups and other actors have been fighting to save Bristol Bay from the proposed Pebble Mine. Although the developer’s permit was denied and the project paused in 2020, large-scale mining continues to be a risk. Today, your business can provide permanent protection for what is often called America’s fish basket.

Bristol Bay is synonymous with commercial fisheries, but without permanent protection from projects like the Pebble Mine Bristol Bay’s future is at risk, creating economic uncertainty for salmon supply-chains and businesses. Over the last few years, major retailers and businesses in the seafood supply chain have stepped up to engage and voice their support for protecting Bristol Bay, including Publix, Whole Foods Market, Hy-Vee, Orca Bay Foods, Seattle Fish Co, Silver Bay Seafoods, and Pacific Seafood Processors Association, among others.

Jun

Walmart’s Great Value Tuna Reaches its Sustainability Target

In honor of World Oceans Day, Walmart announced as of July 2020 its Great Value brand canned tuna will be fully sourced from Marine Stewardship Council (MSC) certified fisheries, based on supplier reports, or from credible, time-bound Fishery Improvement Projects (FIPs). This announcement aims at providing its customers with greater access to canned tuna that supports healthier oceans and fishing communities.

May

Innovation and Adaptation Will be Key for the Tuna Industry to Continue Meeting Demand

The tuna industry provides job security for hundreds of thousands of people and contributes to the food security of millions more. An inter-connected network of people make up the sector and span the world. In places like Ecuador, the people who harvest fish work side-by-side with those who collect data about it, and those who work at the port in Guayaquil rely on the people who process fish landed there. When these groups work together, they can accomplish great things, including long-term environmental sustainability.

Nov

Steering the World Towards Traceable Seafood Supply Chains

Over the past three years, WWF has helped lead the Global Dialogue on Seafood Traceability (GDST) to help establish the first-ever comprehensive industry standards for seafood traceability. With more than five dozen companies from around the world and across seafood supply chains sitting at the table, the GDST is drafting standards that will dramatically improve the efficiency, reliability, and affordability of tracking seafood, helping businesses obtain and share the information they need about the origins of seafood products. That will lead to more transparent and reliable seafood supply chains, as consumers increasingly demand and as governments increasingly require.

Oct

FIP Updates Straight to Your Inbox

Are you a FisheryProgress subscriber who follows fishery improvement project (FIP)? Can’t wait to see how your favorite FIPs are coming along? If so, you’re in luck! If so, you will soon receive the latest updates directly to your inbox. Starting October 31st, users following FIPs listed on FisheryProgress will receive monthly emails highlighting major changes in those FIPs.

Sep

Nicaraguan Spiny Lobster FIP Approaching MSC Certification: US Companies Helping Preserve the Nicaraguan “Queen”

Despite the acute political situation in 2018, which left Nicaragua on its knees both socially and economically, the resilient fishing communities together with the government continued to prioritize the preservation of the spiny lobster, and to drive it towards Marine Stewardship Council (MSC) certification with the active support of WWF and its corporate partners in the US.

Sep

Mahi-Mahi Traceability at The Touch of a Smartphone

With an average annual catch of 50,000 metric tons and more than 4,200 fishers, Mahi-Mahi is one of Peru’s most important artisanal fisheries. WWF and its partners have been supporting this Fishery Improvement Project (FIP) since 2013.

This video takes us on a tour inside capacity-building workshops in La Tortuga, La Islilla, and San Jose, where fishing cooperatives, which recently received Mahi-Mahi fishing permits, are being trained on the use of a smart application for documenting landings using mobile phones.

Aug

Think Twice Before Sourcing These Endangered Species: This WWF Guide Helps You Decide Responsibly

Do you know what seafood you are serving at your restaurant? Can you accurately tell apart the species displayed at your supermarket? Are you certain there are no at-risk fish or crustaceans in your supply chain? Think twice, before sourcing certain types of seafood. They might be one or more of the 400 endangered marine species linked to human consumption.

Several endangered marine species continue to make their way to the global market. With fragmented and weakly regulated supply chains and the near impossibility to identify species once processed, seafood buyers are faced with the daunting task of accurately selecting and responsibly sourcing their products. Fortunately, WWF has developed a simplified and practical guide identifying endangered species most commonly found in seafood supply chains and offering recommendations to help companies make informed choices in procuring seafood.

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.

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