The following collection of resources provides more information on a variety of topics covered on this site.
Hyatt Teams Up with J.J. McDonnell on Seafood Sustainability
Since 2012, Hyatt has partnered with WWF on seafood, and Hyatt hotels around the world have been increasing the amount of more sustainable seafood options offered to their customers. The Hyatt Regency Chesapeake Bay Golf Resort, Spa and Marina is one of the properties in Hyatt’s global portfolio that sets the bar high when it comes to the procurement of more sustainable, responsible seafood.
WWF and Royal Caribbean Support Responsibly Farmed Salmon in Chile
World Wildlife Fund is working with companies like Royal Caribbean to source farmed seafood certified to the Aquaculture Stewardship Council (ASC) Standard for environmentally and socially responsible aquaculture.
Costco Engages to Transition the Bahamas Spiny Lobster Fishery
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.
Natural Resource Efficiency: Transition to Controlled Intensification
To protect habitats, food production must not be wasteful or inefficient. Shrimp farming is resource-intensive, using large amounts of land, energy, water, and wild fish as a feed ingredient. One solution to increase efficiency in shrimp farming is controlled Intensification.
The Peru Mahi Alliance
The Peru Mahi Alliance, a pre-competitive partnership of Peruvian mahi mahi companies representing almost 80% of Peru’s mahi mahi exports, is committed to advance the Peru mahi mahi Fishery Improvement Project (FIP) through activity implementation, political advocacy efforts, and funding.
The Case for Conversion-Free Food
Around the world, critical natural habitats such as forests, grasslands, mangroves, wetlands, and peatlands continue to be converted into cropland, grazing land, or ponds for the expansion of food production. But, if these practices can be halted, our food systems have the potential to be a powerful lever for positive change and to help restore nature.
Sustainable Seafood with Chef Lucas
Since 2012, Hyatt and WWF have been working together to assess and improve the sustainability of seafood procured through the hotelier’s global operational footprint.
A Snap From a FIP: Mahi Fishers in Peru Use Smartphones for Traceability
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.
Ocean to Plate: A Journey into the Seafood Supply Chain
World Wildlife Fund, Condition One and Google present a 360° video and virtual reality film project for Daydream Impact to show seafood loss and waste along the supply chain.
Kroger Works to Secure a Sustainable Future for Peru’s Mahi Fishery
In Peru, WWF is working alongside U.S. retailers and restaurants, as well as local fishing communities, to strengthen the country’s mahi mahi fishery and the diverse life and livelihoods it supports.
transparenC – Electronic Traceability for All
Traceability is key to understanding the true environmental and social impacts of food production. TruTrace is an open-source application that can help connect supply chains for a more sustainable future.
BUSINESS CASES & REPORTS
Get Involved. Get Started.
To learn more about industry engagement at WWF, please contact our team at firstname.lastname@example.org, or via the contact form below.