The realities facing producers, retailers, certification agencies and civil society developing sustainable seafood plans are diverse and constantly in flux, according to a panel at the International Seafood Summit in Vancouver, British Columbia. Tuesday’s panel, “Sustainable Impacts, Sustainable Business — Reality and Vision” addressed the experiences, challenges and future steps that each organization faces.
Chris Ninnes, deputy CEO of the Marine Stewardship Council, said perception is a hurdle for the organization. “People have different views on sustainability. We don’t include social and ecological aspects that some would like us to include [in the certification standards]. We have to address concerns about demonstrating impact. Cause and effect is difficult to show,” said Ninnes.
Bill DiMento, corporate director of sustainability at High Liner Foods, noted that the Lunenburg, Nova Scotia, company set a goal to source all sustainable seafood by 2013. “Our goal is to lead the charge. We realize the challenge that not all [fisheries we source from] will be certified sustainable. To drive improvement, we need to be engaged,” said DiMento.
“Our limitation is around the economic pillar, which is easily forgotten by many. Without profit, we won’t be sustainable. We need to drive improvements in aquaculture and wild fisheries, and bring fisheries to a level we’re all comfortable with as sustainable,” added DiMento.
When asked by moderator David Gould of ISEAL Alliance what they need to address by 2020, Paul Uys of Loblaw Co. noted that traceability will be the Canadian retailer’s focus. “We’re setting the framework. But we’re talking about reaching that goal in half that time,” said Uys.
DiMento advised conference attendees that while addressing sustainability issues is a big process for High Liner, “Either you lead, follow or get the hell out of the way. You need to take action, or else you’re part of the problem.”
Click here to view SeafoodSource Contributing Editor Jason Holland’s report on ocean acidification. Both Holland and Robinson are reporting from the Seafood Summit in Vancouver this week.
