What ‘makes sense:’ Getting sustainability right

Seafood sustainability is a term often met with confusion among consumers and stakeholders alike. Clarifying this term was the topic of conversation at the session, “Making Sense of Seafood Sustainability,” at the International Boston Seafood Show on Sunday. Panelists discussed current seafood sustainability standards and addressed different ways to create positive engagement with stakeholders and other interested parties.

“In today’s marketplace, responsibly sourced products are expected,” said Randy Rice from the Alaska Seafood Marketing Institute. Rice noted that consumers want responsible products, but they don’t want to have to work for them: They want retailers to do this. “As sustainability becomes more mainstream,” Rice noted, “the role of certification should evolve.”

Dividing his points into those which “make sense” and those that “don’t make sense,” Rice noted that it makes sense for suppliers to supply “responsibly sourced products” and “verify that seafood comes from responsible fisheries,” but does not make sense to “add unnecessary costs into the supply chain via local licensing fees” or “to erect trade barriers controlled by private entities.” 

These goals can be achieved by addressing the creation of standards through various means. Andrew Mallison from The International Fishmeal and Fish Oil Organization (IFFO) discussed the history of sustainability standards, noting that in until the 1990s, experts were “not all in favor of sustainability.” He went on to note that in the 2000s eco-labels started to emerge. Mallison discussed ways that companies can demonstrate responsible sourcing by staying engaged with fisheries to improve expectations. In IFFO’s case, its sustainability standards were set by a multi-stakeholder group.

Chris Ninnes, CEO of Aquaculture Stewardship Council (ASC) discussed some of the important parts of running a certification program. Participation was at the top of his list. ASC’s goal was to “become the world’s leading certification and labeling program for responsibly farmed seafood.” According to Ninnes, ASC focuses on recognizing and rewarding responsible farming to help “transform markets towards sustainability.” Ninnes noted that the success of ASC comes from the fact that the certification process is voluntary, independent, and uses a logo to demonstrate that products are certified. This helps products be traceable from “farm to fork,” Ninnes said.

Herman Wisse of the Global Sustainable Seafood Initiative furthered the importance of labeling, discussing how eco-labels attract “positive engagement.” Wisse went on to discuss his organization’s benchmark initiatives, noting that what makes the benchmarks stand out is their alignment with FAO guidelines.

Despite having different approaches to sustainability standards, panelists agreed that companies should choose sustainability standards that will satisfy customers. They should also be willing to take different approaches in choosing their sustainability standards.

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