Young’s makes Fish for Life a corporate philosophy

By

SeafoodSource staff

Published on
October 8, 2012

Young’s Seafood Ltd. recently announced it’s making Fish for Life its whole business philosophy. The program was implemented in 2006 as the company’s fish procurement program. There are five elements of the program under way, sourcing, environmental footprint, healthy diet, community and transparency. 

The company’s new initiatives include: be the first to supply Aquaculture Stewardship Council certified sustainable basa to the U.K.; increase awareness, knowledge and experience of the journey from sea to plate through Young’s new School of Fish training program; and ensure that any palm oil is responsibly sourced by 2014. Young’s also plans the following benchmarks to be reached by 2020: to cut energy use by 20 percent; to reduce water use by 25 percent; to cut waste by 20 percent; and to reduce use of refrigerants by 50 percent.  

“We believe that success is about doing the right thing now, and for generations to come,” said Leendert den Hollander, Young’s CEO. “That’s why we’re making Fish for Life our corporate quality mark for responsible management, as well as our standard for fish sourcing. This move is about responsibly serving our customers and consumers — doing what we do better every day.”

“When we first set up our Fish for Life program on responsible fish procurement, we recognized we had a responsibility to take a stand and promote sustainable change. Protecting our seas and inspiring people to eat responsibly sourced fish are part of the same story — a story that Young’s has been part of for over 200 years,” said Mike Mitchell, Young’s technical and CSR director. “Through our experience with this program, we found that by working together with stakeholders we can drive real, sustainable change and we’re applying the lessons we have learnt across all our business. We’re passionate about taking action and we’re looking to raise the bar further with exciting projects which we will announce through the next year.”

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