Speaking of Seafood

“If we are all going to have to get naked, we might as well get buff.” This quote from Andy Ruben, the first CSO of Walmart, is in reference to transparency. The statement came up during our interviews with companies who have already begun their journey toward greater supply chain transparency. The quote touches on […]

Project Overview Project Title Project Summary – one or two sentences Project Details What seafood sustainability challenge or need is this collaboration addressing? Please describe your vision for how your team will approach the problem, how collaboration is essential to success, and what ideal outcome or deliverable will result. What metrics will you use to […]

The Goal of the Seafood Co-Lab is to support new, cross-sector collaborations that generate innovative solutions to ongoing or emerging challenges in sustainable seafood. The Co-Lab does this by engaging the expertise and experience of the broader sustainable seafood community to problem-solve collaboratively with the Co-Lab winners. The program supports collaborations in the following ways: 1. Attendance […]

South Korea is the second largest oyster producer globally after China with annual average production of 260,000 tons. Almost 80% of this total production comes from the Tongyeong region on the South Gyeongsang coast, which exports to US, Japan, Canada, Hong Kong and EU. Tongyeong is a mecca of oyster production in South Gyeongsang, with […]

There are various contexts by which ‘transparency’ can be defined though in general terms it refers to the openness and disclosure of information that, ideally, is such that it would allow others to readily see what actions are, or are not, being conducted.[1] [2] The importance of transparency in civil life was highlighted by right-to-know […]

In many ways the soft-shell clam fishery exemplifies Maine’s rural micro-economies: small-scale, labor intensive, natural resource extraction in communities often dependent, because of few other economic alternatives, on the health of the resource base. In 2013, soft-shell clams were Maine’s third largest fishery and worth approximately 16 million dollars—significant to the local economy, but not […]

The Sustainable Seafood Coalition unites retailers, food service companies and seafood suppliers to work toward making sure all seafood sold in the UK comes from sustainable sources. The coalition has developed voluntary codes of conduct for its members that address diversification of sources, responsible sourcing, information gathering, clear labeling and other issues. SSC members topped Greenpeace’s 2015 ranking of major UK supermarkets […]

The double-edged sword of seafood health—the importance of omega 3’s for health, coupled with the over-generalized significance of mercury and other toxins to a person’s diet—creates a challenge for the seafood industry. Health should be a major part of seafood’s branding in the protein market, but it has become a qualified statement in an unqualified […]

May 17, 2017 | Archives, Science you can use Scientists are looking at new methods to assess both the health and the sustainability of protein production, rather than assessing those aspects independently. Seafood, along with a more plant-based diet, should fare well in this new approach. read more Greenhouse gas emissions associated with meat-free diets […]

Health and Sustainability: Scientists are looking at new methods to assess both the health and the sustainability of protein production, rather than assessing those aspects independently. Seafood, along with a more plant-based diet, should fare well in this new approach. A central challenge for the 21st century entails feeding a huge and growing number of people […]