In brief: Sustainable seafood a hot trend

By

SeafoodSource staff

Published on
December 1, 2010

Sustainable seafood made the National Restaurant Association’s “What’s Hot” top 10 list for restaurant trends in 2011.

The results of the survey of more than 1,500 members of the American Culinary Federation (ACF) reinforce what another recent report from Technomic said in late November.

“Locally sourced food and a focus on sustainability is not just popular among certain segments of consumers anymore; it has become more mainstream. Diners are requesting to know where their food comes from, and are concerned with how their choices affect the world around us,” said Michael Ty, ACF’s national president. “Nutrition will continue to play a key role in 2011. With the results from this survey of American Culinary Federation chefs, restaurants across America will be able to tailor their menus and better serve their guests.”

ISSF urges bigeye protection

For the second time in a month, the International Seafood Sustainability Foundation said action is needed in the Pacific Ocean to protect bigeye tuna from further decline.

Scientists who advise the Western and Central Pacific Fisheries Commission recently counseled its member nations that current conservation and management measures are unlikely to ensure the region’s stock of bigeye tuna will remain at healthy levels.

“Nations must show leadership next week in Hawaii and reduce the catch of bigeye tuna before it’s harvested into an overfished state,” said ISSF President Susan Jackson. “Close to 60 percent of the tuna we eat comes from the Western and Central Pacific Ocean and that mean governments must come together and follow the scientific advice.”

San Francisco restaurant gets private equity funding

Pacific Catch, a casual seafood restaurant chain, announced the completion of a USD 4 million private equity investment round led by Pacific Community Ventures (PCV).

PCV led the investment round in Pacific Catch as the sole institutional investor. The capital will be used to add more locations and support growth. The chain operates three locations in San Francisco and Campbell, Calif., with at least one new store set to open in 2011.

“The quality-focused, casual fish house category is an underserved segment of the market and Pacific Catch fills this gap with a unique concept and high value proposition. The company has significant growth opportunities and we look forward to its successful operation,” said Peter Mehrberg, PCV partner.

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