With the Olympic committee imposing new sustainability standards for the 2012 Olympic Games in London, the spotlight continues to grow for seafood sustainability. Opportunity exists for those who choose to start moving towards increased standards right now. Communication, education, and the right information all play a vital role for moving the industry forward.
1) Knowledge and Understanding
There’s a broad assumption that if a fish is caught within quota or if it is third party accredited, then it is undoubtedly sustainable. It’s important to know that this is not the case. This serves as a perfect example that information clearly defining what is and what isn’t sustainable must be readily available, consistent, and up-to-date. Education is an on-going process. Sustainability is an area still being thoroughly explored, and it’s important the chefs and caterers have the latest information and understand what it means for them.
2) Review, research, and investigate
Chefs can set their standards higher and thoroughly research suppliers. Ask questions. Ask about their policies. Review your current sources and seek out suppliers who can do even better. Obtain more knowledge on various products while evaluating suppliers; for example learn more about the properties of freezing fish at sea, and not assume that a fish is acceptable just because it’s farmed. Remember, the process is two-fold. Do investigate, but also work with these companies and help them improve their techniques too.
3) Alternative products offer opportunity
In the last few years, more people are wiling to listen to suggestions about new and alternative products. This trend continues to show a rise in acceptance. For example, new shrimp products are available that customers are willing to pay a bit more for because they are sustainable. Sustainability adds cache and provides a quality story as it continues to grow in popularity.
4) Sustainability leadership
The London 2012 Olympic committee benchmark states that all fish must be “demonstrably sustainable” with the FAO code of conduct for responsible fisheries. The standards call for higher standards for farmed fish and for utilization of diverse species and shellfish to reduce pressure on stocks more sensitive. What does this mean? Basically, those who embrace the rising sustainability trend will stand to benefit. Adopting those standards before the games will demonstrate a cutting edge / leading approach to being more eco.
5) Communication is key for sustainability’s positive growth
2012 sounds far away, but it’s just around the corner. While challenging to make the changes, it is highly dependent on how quickly Olympic advisors can get information on requirements and policies out to the fisherman. The scale of this endeavor is huge. Olympic attendance is estimated to be 3 million people, and the duration of the games is three weeks. Simply put, that’s a lot of impact on the seafood industry. Let the Olympic advisors know that detailed information on the standards is needed now.
6) If your goals are set now, it’s possible to achieve 100% sustainability
Mindset and the enthusiasm for achieving goals in regards to embracing sustainability need to be in place already. Let your customers know that the seafood is sustainable, and show off the pride that goes with it the sourcing of that fish. Talk about it.
This Supplier Watch was based on a two-part SeafoodSource interview with Laky Zervudachi, Director of Sustainability at Seafood Holdings.
