High Liner Foods Reports Substantial Progress On Its Sustainability Commitment
Seafood company nearly doubles certified sustainable seafood purchases in 2011 compared to prior year LUNENBURG, NS, March 12, 2012 /PRNewswire/ – High Liner Foods Inc. (TSX: HLF) (TSX: HLF.A), the leading value-added seafood supplier in North America, announced today…
WDM Group PR Network 12 Mar 2012 WDM Group PR Network

Seafood company nearly doubles certified sustainable seafood purchases in 2011 compared to prior year

LUNENBURG, NS, March 12, 2012 /PRNewswire/ – High Liner Foods Inc. (TSX: HLF) (TSX: HLF.A), the leading value-added seafood supplier in North America, announced today that it has made significant progress since the company announced its sustainability commitment in late 2010, when it set a goal of sourcing all of its seafood from certified sustainable or responsible fisheries and aquaculture farms by the end of 2013.

“It’s very encouraging to see the progress High Liner has made in such a short time,” said Jim Cannon, CEO of the Sustainable Fisheries Partnership, High Liner’s NGO partner. “High Liner’s commitment to sustainability and efforts to help encourage the rebuilding of fisheries are examples of how a major seafood buyer can achieve a win-win for the environment and their business.”

In 2011, High Liner achieved the following toward its sustainability commitment:

Procurement of raw material
High Liner nearly doubled the amount of certified sustainable raw materials it purchases, both wild caught and aquaculture farm-raised, from 27 percent in 2010 to 52 percent at the end of 2011. These figures do not include products of the recently-acquired Icelandic Seafood, and High Liner is reviewing the sustainability status of Icelandic Seafood brand raw materials.
Fishery Improvement Projects
Working with SFP and other organizations, High Liner provided assistance in a Russian pollock Fishery Improvement Project (FIP). The Russian Pollock Catchers Association is working hard to achieve MSC certification.
High Liner joined an effort overseen by the World Wildlife Fund (WWF) to help drive the 3Ps Atlantic cod fishery of Newfoundland toward entering the Marine Stewardship Council (MSC) assessment process.
NGO community relations
High Liner extended its partnership with SFP for another two years (through the end of 2013). SFP and High Liner are working together to develop programs and strategies to ensure High Liner Foods’ customers of the sustainability of their products.
The company continued to work closely with staff at the Monterey Bay Aquarium, WWF and Ocean Wise, a conservation program of the Vancouver Aquarium, on sustainability initiatives.
Participation in industry-wide initiatives
High Liner was the principal sponsor of the Seafood Summit 2011, in Vancouver, B.C.
Bill DiMento, Corporate Director of Sustainability for High Liner Foods, testified in December 2011 to a U.S. Senate panel in support of the Pirate Fishing Elimination Act, which would prevent fishing vessels from offloading illegally caught seafood in U.S. ports.
High Liner worked with the National Fisheries Institute’s Traceability Team to drive improvements in traceability systems that would not add significant costs to the seafood supply chain.

“Reaching our goal of being 100 percent sustainable by the end of next year is by no means a finish line, but another major step forward to meeting our sustainability commitment,” said Henry Demone, President and CEO of High Liner Foods. “It will be an important milestone to achieve, and while we still have a long road ahead of us, we are right on track to get there.”

“We recognize that we have the responsibility to ensure that our oceans are healthy now and for future generations, at the same time maintaining exceptional value and quality for our customers,” DiMento said. “No company can do this alone, but by working closely with our suppliers and our customers, we’re seeing progress happening.”

For more information about the High Liner Foods’ commitment to sustainability, visit www.highlinersustainability.com.

About High Liner Foods Incorporated
High Liner Foods Incorporated is the leading North American processor and marketer of prepared, value-added frozen seafood. High Liner’s branded products are sold throughout the United States, Canada and Mexico under the High Liner, Fisher Boy, Mirabel, Sea Cuisine and Royal Sea brands, and are available in most grocery and club stores. The Company also sells High Liner, FPI, Mirabel, Viking, Icelandic Seafood, Samband of Iceland, Seastar, and Seaside branded food service products to restaurants and institutions, and is a major supplier of private label seafood products to North American food retailers and food service distributors. High Liner Foods is a publicly traded Canadian company, trading under the symbols HLF and HLF.A on the Toronto Stock Exchange.

SOURCE High Liner Foods Incorporated

sustainable seafood

AUSTIN, Texas, July 5, 2011 /PRNewswire/ — Nova Scotia’s harpoon fleet is the first swordfish fishery certified sustainable by the Marine Stewardship Council (MSC), and Whole Foods Market (NASDAQ: WFM) is the only national retailer to offer this fresh, mildly-sweet swordfish.

Whole Foods Market will feature fresh MSC-certified harpoon-caught swordfish in July and August. The company’s port buyers will be at the dock during the very short season to hand select and grade swordfish as it arrives. Only the highest grade fish will be selected.

“Our direct relationship with the boats in this small fleet plus our careful selection of the highest-grade fish with white meat, a firm texture and bright blood lines that signify optimum temperature and handling, ensures that our shoppers are getting the highest quality,” said Dan Rand, port buyer for Whole Foods Market. “Equally as important as the right-from-the-boat flavor is the fact that this small band of fishermen is truly committed to the importance of sustainable seafood. These guys catch mature fish one at a time, which means there’s no worry about bycatch of juvenile swordfish or other marine life.”

For more than a decade, Whole Foods Market has recognized the MSC as the world’s leader in sustainable fishery certification. With its strict standards and rigorous third-party certification – including chain of custody, which verifies that products from certified fisheries are not mixed with products from uncertified fisheries – the MSC supports well-managed, ocean-friendly fisheries that help make sure seafood is available for future generations.

Swordfish steak has a mildly sweet flavor with a moist and meaty texture that almost never falls apart, making it a perfect choice for backyard grilling, broiling, baking and pan-searing.

Cooking tips and recipes, such as Grilled Chili-garlic Swordfish with Bok Choy and Pan-seared Swordfish with Summer Salsa, are available at wholefoodsmarket.com/fish. Swordfish recipe photos are at wholefoodsmarket.com/pressroom/photo-gallery.

Contact: Ashley Hawkins, Whole Foods Market
(512) 542-0381
Ashley.Hawkins@wholefoods.com

SOURCE Whole Foods Market

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fresh seafood, frozen seafood, sustainable seafood

America’s most trusted seafood source for over 30 years is excited to announce a partnership with Aquarium of the Pacific’s Seafood for the Future program. Seafood for the Future will help Anderson Seafoods find suppliers who share a philosophy of sustainability, and provide scientific support and educational materials to assist the company in its efforts.

“Our company’s philosophy is to be at the forefront of preservation and aquaculture efforts to ensure the bounty of our seas for generations to come”

Anaheim, CA (PRWEB) November 30, 2011

We are excited to partner with the Aquarium of the Pacific in the Seafood for the Future program, which will help fulfill our sustainability commitments and educate existing suppliers as well as finding the ones who share our philosophy of sustainability. We strongly believe this will have a real impact in the marketplace, and ultimately in our waters. Creating more demand for seafood from sources that support healthy oceans puts us on course to improving fishing practices around the world. “Seafood for the Future was first impressed with Anderson Seafoods extensive sustainable seafood program and their direct relationships with local fishermen. We admire that they are looking to further improve upon their sustainable sourcing. We look forward to connecting Anderson Seafoods with additional sustainable seafood producers to expand their current sustainable seafood product list through our partnership” said Melissa Carrasquillo, Seafood for the Future Program Manager.

The aquarium’s team will provide Anderson Seafoods with scientific information and educational materials to help the company increase its purchases of sustainably wild-caught and farmed seafood. “Although we have made great progress on our sustainability efforts, the goal is to reach a point where a significant amount of all seafood purchases come from a sustainable source,” said Dennis Anderson, President of Anderson Seafoods. “As a leader in our industry, our company’s philosophy is to be at the forefront of preservation and aquaculture efforts to ensure the bounty of our seas for generations to come.” For a more in-depth analysis on this particular topic, we invite you to visit our sustainability section on our wholesale site: Anderson Seafoods.

About Anderson Seafoods
Anderson Seafoods was established in 1979 with the goal of providing premium seafood products and superior service to valued clients in sustainable and innovative ways. Starting from a small family venture in Orange, California, Anderson Seafoods has evolved into a full-scale, state-of-the-art operation and is recognized as a leading authority in the seafood industry. Anderson Seafoods has established its own network of direct sources for fresh and frozen products from around the world including Mexico, Hawaii, Alaska, Canada, the Pacific Northwest, the East Coast, Asia and South America. With wild caught seafood, the company refrains from doing business with those who engage in illegal, unreported and unregulated methods. All facilities are USDC (United States Department of Commerce) inspected and seafood sources are HACCP approved.
About Seafood for the Future
Seafood for the Future is a nonprofit seafood advisory program dedicated to its mission to promote healthy and responsible seafood choices. The program was founded in 2009 by the Aquarium of the Pacific with a generous grant from the Pacific Life Foundation. The program’s efforts have been acknowledged through partnerships with organizations like the National Oceanic and Atmospheric Administration’s FishWatch and FishChoice. In August, Los Angeles Magazine honored Seafood for the Future with the Earth Changer award. The program promotes transparency in the seafood system by providing a platform for discussion among members of the seafood industry, serving as a conduit of fact-based information on aquaculture and wild capture fisheries to purchasers, restaurants and consumers, and forming partnerships with concerned industry players to have the greatest impact on the seafood supply chain. Consumers can find responsibly sourced seafood at Seafood for the Future’s partner restaurants and retailers. See website for details: seafoodforthefuture.org.

For more information, please contact us at: 1 (855)-654-FISH or, log on to: http://www.ShopAndersonSeafoods.com/ ; http://www.AndersonSeafoods.com/
Media Contact: Melissa Carrasquillo – Aquarium of the Pacific – MCarrasquillo(at)LBAOP(dot)ORG 562-951-5388

fresh seafood, Industry Press Release, sustainable seafood

Fisheries

Reaching sizes up to 1.1 m (3 ft 7 in), haddock is fished for year-round. Some of the methods used are Danish seine nets, trawlers, long lines and fishing nets. The commercial catch of haddock in North America had declined sharply in recent years but is now recovering with recruitment rates running around where they historically were from the 1930s to 1960s.
Sustainable consumption

In 2010, Greenpeace International has added the haddock to its seafood red list. “The Greenpeace International seafood red list is a list of fish that are commonly sold in supermarkets around the world, and which have a very high risk of being sourced from unsustainable fisheries.”
Cuisine
Haddock, roast Nutritional value per 100 g (3.5 oz)
Energy 469 kJ (112 kcal)
Carbohydrates 0.0 g
- Dietary fiber 0.0 g
Fat 0.93 g
Protein 24.24 g
Thiamine (vit. B1) 0.040 mg (3%)
Riboflavin (vit. B2) 0.045 mg (4%)
Niacin (vit. B3) 4.632 mg (31%)
Pantothenic acid (B5) 0.150 mg (3%)
Vitamin B6 0.346 mg (27%)
Folate (vit. B9) 13 μg (3%)
Vitamin C 0.00 mg (0%)
Calcium 42 mg (4%)
Iron 1.35 mg (10%)
Magnesium 50 mg (14%)
Phosphorus 241 mg (34%)
Potassium 399 mg (8%)
Zinc 0.48 mg (5%)
Percentages are relative to US recommendations for adults.
Source: USDA Nutrient Database

Haddock is a very popular food fish, sold fresh, smoked, frozen, dried, or to a small extent canned. Haddock, along with cod and plaice, is one of the most popular fish used in British fish and chips.

Fresh haddock has a clean white flesh and can be cooked in the same ways as cod. Freshness of a haddock fillet can be determined by how well it holds together, as a fresh one will be firm; also, fillets should be translucent, while older fillets turn a chalky hue. Young, fresh haddock and cod fillets are often sold as scrod in Boston, Massachusetts; this refers to the size of the fish which have a variety of sizes, i.e. scrod, markets, and cows. Haddock is the predominant fish of choice in Scotland in a fish supper. It is also the main ingredient of Norwegian fishballs (Brian Baskel).

Unlike the related cod, haddock does not salt well and is often preserved by drying and smoking.

The smoking of haddock is something that was highly refined in Grimsby. Traditional Grimsby smoked fish (mainly haddock, but sometimes cod) is produced in the traditional smoke houses in Grimsby, which are mostly family run businesses that have developed their skills over many generations. Grimsby fish market sources its haddock from the North East Atlantic, principally Iceland, Norway and Faroe. These fishing grounds are sustainably managed and have not seen the large scale depreciation in fish stocks seen in EU waters.

One popular form of haddock is Finnan Haddie, named for the fishing village of Finnan or Findon in Scotland, where it was originally cold-smoked over peat. Finnan haddie is often served poached in milk for breakfast.

The town of Arbroath on the east coast of Scotland produces the Arbroath Smokie. This is a hot-smoked haddock which requires no further cooking before eating.

Smoked haddock naturally has an off-white color; it is very often dyed yellow, as are other smoked fish. Smoked haddock is the essential ingredient in the Anglo-Indian dish kedgeree.
Nutritional value

Haddock is an excellent source of dietary protein. It also contains a good deal of vitamin B12, pyridoxine, and selenium, and a healthy balance of sodium and potassium, with very little fat.
source

seafood, sustainable seafood, Types of Seafood

Number of ISSF Industry Participants Grows to 18

WASHINGTON, Nov. 17, 2011 /PRNewswire/ — Three new participants will join the International Seafood Sustainability Foundation – a coalition of tuna processors, leading scientists and WWF, the world’s leading conservation organization – to improve the sustainability efforts of tuna stocks around the world.

“The growth of our membership means even more resources and stakeholders to help meet our goals,” ISSF President Susan Jackson said. “We welcome these three new partners to the table and are looking forward to improving tuna fishing practices throughout the world with their support and commitment.”

South Seas Tuna Corp., Ltd. is based in East Sepik Province, Papua New Guinea and serves as a processor for canned tuna products. Sealord Group, Ltd. is the second largest seafood company in New Zealand, delivering seafood to people in more than 60 countries. Pataya Food Industries, Ltd. is a canned tuna producer based in Bangkok, Thailand.

ISSF Participating Companies work with the Foundation to advocate for improved fishing methods, fund scientific advancement and take direct action to spur change. South Seas Tuna Corp., Sealord and Pataya Foods committed to the purposes and standards of the organization and met all the requirements set forth by the International Seafood Sustainability Foundation.

The partnership launched in 2009 with eight Participating Companies and today has 18 industry partners with well-known brands produced and sold in North America, South America, Europe, Africa, the Pacific Islands and Asia.

About the International Seafood Sustainability Foundation (ISSF)
The International Seafood Sustainability Foundation (ISSF) is a global coalition of scientists, the tuna industry and World Wildlife Fund (WWF), the world’s leading conservation organization, promoting science-based initiatives for the long-term conservation and sustainable use of tuna stocks, reducing bycatch and promoting ecosystem health. To learn more, visit our website at iss-foundation.org.

SOURCE International Seafood Sustainability Foundation

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fresh seafood, sustainable seafood

TORONTO, ONTARIO–(Marketwire – June 6, 2011) – Sustainability is currently a non-factor in buying or eating seafood for Canadians, a new Leger poll suggests. But a family-owned Canadian company is determined to change this.

Sustainable seafood refers to fish and seafood caught in a way that ensures the long-term health and stability of individual fish species, as well as the oceans’ ecological balance as a whole. Overfishing is one of the biggest threats to the health of our oceans.

The Janes Family Foods Seafood Survey, conducted by Leger Marketing in May 2011, reveals that only one in 10 Canadians choose their seafood in grocery stores or restaurants based on seafood sustainability. Taste and price were ranked as having the highest influence on the type of seafood selected.

“Scientists estimate that as much as 75 percent of the world’s fish stocks are overfished. It is important for everyone to realize that each of us can help protect the world’s oceans from overfishing by choosing certified sustainable seafood when grocery shopping and by not ordering endangered seafood at restaurants,” said Tom Janes, Directory of Sustainability for Janes Family Foods, at an event organized by the Canadian company in Toronto today in celebration of World Oceans Day.

The family-owned and operated producer of an array of frozen chicken, beef and fish products is the first food company in North America to have all of its retail frozen seafood products certified by the Marine Stewardship Council (MSC), the world’s leading certification and eco-labelling program for sustainable seafood. Janes retail seafood products are offered at Metro, Loblaw, Sobeys and Walmart and other national and local grocery stores.

The blue MSC eco-label on Janes retail seafood packages helps consumers understand and identify seafood products that have been certified to the internationally recognized MSC standard as coming from, and able to be traced back to, a well-managed and sustainable fishery (from boat to plate).

“Janes made the decision to provide only certified sustainable frozen seafood in grocery stores because we believe it is the right thing to do,” said Tom Janes, Director of Sustainability at Janes Family Foods and son of founder Lem Janes Sr. “Our family grew up on the east coast of Canada where my father first arrived in Canada from Estonia. We saw the impact of the collapse of cod in Newfoundland.”

“We had a hunch that there is low public awareness about the crisis facing our oceans today and sadly the survey results confirm our suspicions. However, we believe that providing only certified sustainable seafood to our retail customers is the right thing to do. The good news is that if we each take small steps that have maximum benefit, we can make a difference in protecting our oceans. This is why we encourage Canadians to take time on World Oceans Day to learn more about the health of our oceans and what we can do to help.”

The results revealed by the Leger survey include:

Only one in 10 Canadians consider sustainability as affecting their choice of a seafood product in shopping at a grocery store or going to a restaurant (12 per cent).

Almost one in five BC residents mentioned ‘sustainable seafood product’ as affecting their choices (18 per cent).

Choosing a sustainable seafood product increases with age and education; 15 per cent for seniors aged 65 and 17 per cent for university-educated Canadians.

More women than men considered sustainability as important (15 per cent women versus 10 per cent men).

Fifty-nine per cent considered taste, and 55 per cent price as key motivators.

Only 17 per cent of Canadians know about the MSC label (Marine Stewardship Council).

BC residents are the most familiar with this label (25 per cent).

As education increases, so does awareness of the MSC label. One in five of those with university education (21 per cent) are familiar with the MSC label.

Percentage of net awareness that Canadians have about the ocean:

One third of the world’s fish and seafood species have collapsed – that is, their catch has declined by 90 per cent (39 per cent)

Less than 1.0 per cent of the world’s oceans are protected by marine reserves, meaning more than 99 per cent of the ocean is fishable (31 per cent)
Eight per cent of all fish caught are discarded dead or dying; these fish are referred to as by-catch (30 per cent)

June 8 is World Oceans Day an international day recognizing the importance of the oceans on everyone’s day-to-day life. For information about the world’s oceans and ideas on how you can celebrate World Oceans Day, visit www.worldoceansday.org

The online survey of 1,500 adult Canadians, 18 years of age or older, was conducted by Leger Marketing from May 24, 2011 to May 26, 2011. A probability sample of the same size would yield a margin of error of +/- 2.5.

About Janes

Janes Family Foods is a Canadian, family-run company producing high-quality innovative frozen seafood, chicken and beef products within the retail sector and food service sector. Using only the finest ingredients, Janes products are made to exacting quality standards to provide delicious and nutritious foods that Lem Janes Sr. would be proud to serve at home. Visit www.janesfamilyfoods.com for more information about the company and www.janesfamilyseafood.ca for details about Janes’ commitment to seafood sustainability and other eco-sustainable initiatives. Janes is also on Twitter at @JanesGreen at www.twitter.com.

About MSC

The Marine Stewardship Council (MSC) is the world’s leading certification and eco-labelling program for sustainable seafood. From boat to plate: MSC standards and methodologies for sustainable fishing and seafood traceability have been developed in collaboration with experts to ensure that MSC-labelled seafood comes from, and can be traced back to, a sustainable fishery. The MSC meets the highest benchmarks for credible certification and eco-labelling programs, including the UN Food and Agriculture Organization guidelines and the ISEAL Code of Good Practice. Visit www.msc.org for more details.

seafood, Seafood Company, seafood products, sustainable seafood

Delbert partners with Chef Xavier Deshayes of the Ronald Reagan Building to feature sustainable, local seafood

WASHINGTON, June 9, 2011 /PRNewswire-USNewswire/ – The National Aquarium, D.C., along with Chef Xavier Deshayes, Executive Chef for the Ronald Reagan Building and International Trade Center, is excited to welcome Susan Delbert, Executive Chef for the National Press Club, as the guest chef for the Aquarium’s third sustainable seafood dining experience on June 15. The dinner, featuring locally farmed rockfish and blue crab, is the final of three in the Aquarium’s new Fresh Thoughts: Sustainable Dining Series.

(Logo: http://photos.prnewswire.com/prnh/20080917/NPCLOGO)

With this series, the National Aquarium is celebrating sensible and scrumptious seafood choices with the help of renowned Washington, D.C. chefs. Chef Xavier Deshayes is the lead chef for the dining series and is collaborating with guest chefs to offer a variety of compelling dining experiences featuring sustainable seafood.

A graduate of the Culinary Institute of America, one of the world’s most renowned schools for culinary arts, Delbert describes her cooking style as an incorporation of the freshest local ingredients.  Her menus at the National Press Club embody this style and embrace sustainable dining, fitting perfectly with the mission of the Fresh Thoughts: Sustainable Dining Series.

Chefs Deshayes and Delbert have committed themselves to staying up to date on the latest advances in sustainable seafood aquaculture.  Recently, the chefs took a tour of the University of Maryland Biotechnology Institute’s Center of Marine Biotechnology (COMB with Dr. Yoni Zohar, Director of COMB).  At the site, they were able to get a unique look at the latest advances in aquaculture.  The chefs explored the innovative methods that COMB employs to make seafood, such as the blue crabs and rockfish featured in the upcoming dinner, even more sustainable.

The National Aquarium’s Fresh Thoughts: Sustainable Seafood Dining Series not only offers a delicious evening out; it’s also a great way for people to learn more about sustainable seafood practices and how to make informed choices when purchasing seafood. Guests will enjoy a cocktail reception, followed by a three-course seated gourmet meal, paired with perfectly matched wine, all in the tranquil atmosphere of the Aquarium after-hours. Throughout the evening, the chefs will engage guests in conversations about food choices and share their experiences with sustainable food practices.

Fresh Thoughts: Sustainable Seafood Dinner

Join guest chefs, Susan Delbert and Xavier Deshayes, for a gourmet meal to remember, featuring sustainable seafood. Enjoy a cocktail reception and after-hours tranquility in the Aquarium, and participate in a Q&A about sustainable seafood with the guest chefs.

Wednesday, June 15: 6 – 9 p.m.

Featured entree:  Line caught rockfish

Cost: $79 members; $89 non-members

Reservations required.

Event details can be found at nationalaquarium.org or by calling 202-789-2782

www.nationalaquarium.org

SOURCE National Press Club

fresh seafood, frozen seafood, Industry Press Release, sustainable seafood

Giant trevally
From Wikipedia, the free encyclopedia
Conservation
Scuba diver interacting with a giant trevally at Guam’s Gab Gab II reef

A decline in giant trevally numbers around inhabited regions has been well documented in Hawaii, with both catch data as presented above and ecological studies showing this decrease in numbers. A biomass study in the Hawaiian Islands indicates that the main Hawaiian Islands are heavily depleted in the species, which in untouched ecosystems comprises 71% of the apex predator biomass. In contrast, it comprises less than 0.03% of the apex biomass in exploited habitats, with only a single fish observed during the course of this research study. Prior to this, a 1993 report suggested the population around the main Hawaiian islands were not stressed, even though several biological indicators suggested to the contrary. This was due to the highly size-selective nature of the fishery, which theoretically should prevent a decrease in numbers. Despite this, populations have decreased, and in light of their continued falling abundance in Hawaii, several recommendations including banning the commercial take of the species, increasing minimum lengths and decreasing bag limits for anglers, as well as reassessment of protected areas for the species have been proposed by officials. The species (nor any other carangid) has not been assessed by the IUCN.

Some recreational fishing groups are also promoting a catch and release practise for the giant trevally, with this becoming an increasingly popular option for charter boat operators, who have also begun to tag giant trevally for scientific purposes. At large sizes, the species is more likely to be ciguatoxic, and therefore if the fish is kept it must be disposed of or sent to a taxidermist if it is a trophy fish. A catch and release approach has also been adopted by operators outside of Hawaii, with Australian operators who target the species by popping and jigging rarely keeping any fish.[8] Careful fish handling techniques have also been implemented by anglers so as not to damage the fish; such techniques include supporting the fish’s weight, using barbless single rather than treble hooks and restricting the time the fish spends out the water to a minimum.
source

seafood, sustainable seafood, Types of Seafood

Expanded frozen and fresh seafood programs build toward Sodexo’s commitment to have 100% of its contracted purchases certified sustainable by 2015

GAITHERSBURG, Md., Oct. 18, 2011 /PRNewswire/ — In the wake of its recently issued performance-based sustainability report last month, Sodexo, Inc., the leading global provider of Quality of Daily Life Solutions, today announces significant demonstrated progress for its sustainable seafood initiative, Your Better Choice in Seafood®. The initiative offers the most comprehensive, highest quality, sustainable fresh and frozen seafood program in the industry, and it just doubled the available selection of Marine Stewardship Council (MSC) and Best Aquaculture Practices (BAP) certified sustainable seafood products to more than 150 SKUs for Sodexo clients and customers.

“Sodexo serves over 10 million meals every day in North America; 50 million globally,” said Ann Oka, senior vice president, supply management, Sodexo, Inc, “That’s 50 million opportunities everyday to influence significant changes throughout our supply chain, protecting sea diversity and ecosystems, while meeting the growing demand for great tasting, nutritious seafood.”

Your Better Choice in Seafood represents a strategic approach to healthy, sustainable consumption of seafood that is unprecedented in the industry. In addition to doubling selections available to clients and customers, the initiative is well aligned with trends projected by the National Restaurant Association indicating increased demand for sustainable seafood and new USDA nutrition guidance, advising all Americans to eat seafood at least twice a week.

Sodexo’s Your Better Choice in Seafood
Since first launching in February 2011, Sodexo’s sustainable seafood initiative has constantly advanced toward its commitment to have 100% of its contracted seafood certified sustainable by 2015. Through strategic partnerships with key suppliers including Slade Gorton®, Contessa®Premium Foods and CleanFish®, the initiative promotes Your Better Choice in Seafood®which is built on four key platforms:

Better Variety – The most recent additions to Sodexo’s flexible, diverse line of frozen sustainable seafood are a greater variety of breaded, battered and encrusted seafood many of which are lower in fat and sodium.
Better Taste – Available nationally through a network of approved regional distributors, the initiative provides a comprehensive, high quality fresh seafood program to meet Sodexo customers’ needs. Salmon, Tilapia and regional value-added fresh products are featured as well as artisan, eco-friendly offerings like Loch Duart Salmon and Laughing Bird Shrimp from CleanFish.
Better Standards – As the global authority in seafood quality and safety, NSF Surefish has developed an independent third party led specifications and quality assurance program for Sodexo. This program is unsurpassed in the industry for consistent, dependable quality.
Better Environment – Working with the Marine Stewardship Council and the Global Aquaculture Alliance, Sodexo has made an allegiance to support global standards of excellence for environmental responsibility and accountability in seafood.

Why is Sustainable Seafood Important?
Seafood is the main source of protein for over 15% of the world’s population and demand for it is rising. The United Nations predicts another two billion people will join the world’s population within 20 years. This increase in demand is challenging the world’s supply of seafood. A study published in 2006 in the journal of Science by a team of leading fishery scientists concluded that the world’s fisheries are in collapse and, if current trends continue, they will be beyond repair by 2048.[1] In addition,

According to the Food and Agriculture Organization of the United Nations (FAO), global fisheries production totals 141.6 million tons annually.
52% of the oceans’ wild fish stocks are fully exploited, 16% are overexploited, 7% are depleted and 1% is recovering.[2]
Seven of the top ten marine fisheries, accounting for about 30% of all capture fisheries production, are fully exploited or overexploited.[3]
90% of the entire oceans’ large fish have been fished out.[4]
According to the MSC, 200 million people are directly or indirectly employed in seafood industries.

Your Better Choice in Seafood supports several of the 14 commitments making up Sodexo’s Better Tomorrow Plan, its global roadmap for sustainability. Included among them is the commitment to source sustainable fish and seafood, to promote choices with reduced sugar, salt and fats and to ensure compliance with a global sustainable supply chain code of conduct.

Read more about Sodexo’s Better Tomorrow Plan and its commitments to the environment, health and wellness and support for local communities. You can also view the FY 2010 performance-based sustainability report for Sodexo at bettertomorrow.sodexoUSA.com.

About Sodexo

Sodexo in North America
Sodexo, Inc. (www.sodexoUSA.com), leading Quality of Daily Life Solutions company in the U.S., Canada, and Mexico, delivers On Site Service Solutions in Corporate, Education, Health Care, Government, and Remote Site segments, as well as Motivation Solutions such as Esteem Pass. Sodexo, Inc., headquartered in Gaithersburg, Md., funds all administrative costs for the Sodexo Foundation (www.SodexoFoundation.org), an independent charitable organization that, since its founding in 1999, has made more than $15 million in grants to fight hunger in America. Visit the corporate blog at www.sodexoUSA.com/blog.

Sodexo, world leader in Quality of Daily Life Solutions
Quality of Life plays an important role in the progress of individuals and the performance of organizations. Based on this conviction, Sodexo acts as the strategic partner for companies and institutions that place a premium on performance and employee well-being, as it has since Pierre Bellon founded the company in 1966. Sharing the same passion for service, Sodexo’s 380,000 employees in 80 countries design, manage and deliver an unrivaled array of On Site Service Solutions and Motivation Solutions. Sodexo has created a new form of service business that contributes to the fulfillment of its employees and the economic, social and environmental development of the communities, regions and countries in which it operates.

Key Figures (as of August 31, 2010)

Sodexo in the World

Sodexo in North America

15.3 billion euro consolidated revenue

380,000 employees

34,000 sites

50 million consumers served daily

80 countries

21st largest employer worldwide

8.0 billion dollars revenue

120,000 employees

10 million consumers served daily

6,000 clients

700 facilities management sites

(1) B. Worm et al., Impacts of Biodiversity Loss on Ocean Ecosystem Services. Science, November 3, 2006, Vol 314.

(2) FAO. The State of World Fisheries and Aquaculture – 2004. “Part 1: World Review of fisheries and aquaculture.” 2004. Rome. http://www.fao.org/DOCREP/007/y5600e/y5600e04.htm#p_1

(3) FAO, Review of the State of World Fishery Resources http://www.fao.org/docrep/009/y5852e/Y5852E02.htm

(4) Myers, R.A., and Worm, B. (2003) Rapid worldwide depletion of predatory fish communities. Nature, 423: 280-283

SOURCE Sodexo, Inc.
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fresh seafood, frozen seafood, sustainable seafood

by Stavis Seafoods, Inc.
Posted: Tuesday, September 13, 2011 at 4:15PM EDT

Boston, MA – Stavis Seafoods, a leading international importer, exporter and distributor of fresh and frozen seafood, today announced it added BOS’N Cooked Langostinos to its broad line of retail-ready seafood. BOS’N Cooked Langostinos, caught off the coast of Chile, are available in an eye catching, stand alone, eight ounce package that offers multiple display opportunities for retailers. The new BOS’N branded seafood’s price point is ideal for consumers looking for a delicious and affordable compliment or substitute for recipes that call for shrimp, crayfish and/or lobster.

“Our BOS’N Cooked Langostinos are a delicious and affordable shellfish that is extremely versatile in the kitchen,” said Richard Stavis, CEO of Stavis Seafoods. “They are ideal for pasta, soups or bisques and great in lobster rolls or seafood casseroles. At Stavis, we are committed to searching the globe to find great seafood that meets our customers’ needs. Our Langostino Meat delivers consistent quality in attractive packaging and is a strong addition to Stavis’ family of recipe-ready, superior quality branded seafood.”

BOS’N Cooked Langostinos’ are jumbo sized and completely additive free. They have a sweet flavor that is similar to Canadian Lobster but more intense with a delicate texture. Providing 100% yield, these Langostinos were raised in the cold waters off South America and are a favorite among foodservice and restaurant professionals because of their incredible versatility.

Stavis Seafoods has five unique brands. Foods From the Sea delivers unique dining experiences from around the world, while the Prince Edward brand focuses on providing premium shellfish items. The BOS’N brand delivers quality seafood without compromising freshness or taste while the Boston Pride brand provides convenience and value. Stavis also has an innovative new brand designed to deliver peak of season freshness all year round called ChillFresh. At Stavis Seafoods, we bring more to the table.

About Stavis Seafoods, Inc.

Stavis Seafoods is a family business that has been a Boston Waterfront landmark since 1929. Originally called Stavis Ipswich Clam Company, Stavis Seafoods ships more than 34 million pounds of fresh and frozen seafood annually. Working from an inventory of more than 800 seafood items, Stavis distributes seafood via air, truck and ship worldwide. Flexible and fast paced, Stavis Seafoods’ expert buying desks provide up-to-the-minute market information and extremely competitive pricing to all its customers. Stavis also offers a line of famous brands, including BOS’N, ChillFresh, Foods From the Sea, Boston Pride and Prince Edward. For more information about Stavis Seafoods, please call us at (617) 482-6349 or visit us at www.stavis.com.

Source: Stavis Seafoods, Inc.

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