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Sep
10

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.

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Feb
14

Look Before You Blockchain

By: Christine Leong and Tal Viskin, Guest Contributors

When it comes to agriculture, what you don’t know can hurt you. That’s why companies are beginning to use blockchain technology to trace food products—notably, seafood, beef, and soy—back to their source. But, according to Accenture’s new report titled “Tracing the Supply Chain: How Blockchain Can Enable Traceability in the Food Industry,” using the technology well takes careful planning and wide collaboration.

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Dec
12

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.

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May
17

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.

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May
09

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.

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Mar
14

100% ASC-certified, Fully Traceable, Zero Antibiotics: New CEO-led initiative launches with commitment to farming shrimp

Shrimp dominates aquaculture, both in terms of volume and risk. Farming shrimp around the world provides nutrition and livelihoods for millions of people, yet it’s also associated with environmental and social harm, from water pollution to forced labor.

Shrimp aquaculture leaders in Ecuador have taken an important step forward, however, with the creation of the Sustainable Shrimp Partnership. Together, they have committed to achieving and promoting more sustainable and responsible shrimp farming.

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