Tag certification

Using virtual reality, a Norweigan study finds young adults prioritize taste, habits and price over sustainability when buying seafood. 

Two global wild-capture fisheries standards holders will be working together to enhance cooperation within marine ingredient supply chains. 

The American Shrimp Processors Association has entered the U.S. Gulf of Mexico shrimp fishery into sustainability assessments. 

A Seafood Watch decision to downgrade Chilean farmed trout to "avoid" stirs controversy and criticism from third-party certification bodies. 

Mussels are subject to an ongoing debate about whether certification should be in the realm of fisheries or aquaculture. Take a deep dive into the matter. 

Simon Bush, environmental policy professor at Wageningen University, and his colleagues say the sustainable seafood movement often lacks accountability and support the role of an aggregator like GSSI. 

The emerging technology, known as the foundation for cryptocurrencies, may be the trustworthy traceability tool the industry needs in a digitally driven world. 

Food producers are educating themselves on the latest in animal health and welfare and humane harvesting and processing practices. A recent webinar highlighted issues specific to aquatic animals. 

While talk of preservation and conservation dominated the annual event, a blunt query reminded all that the oceans need protection and sustainable development. 

As aquaculture grows as an economic engine, consumers, seafood buyers, NGOs and governments are pushing to assess and rate farms’ environmental performance. Establishing clear measurements remains a challenge. 

Shrimp farming expert Corey Peet discusses the work of convening multiple stakeholders in Southeast Asia, the role of certification and the dynamics of sustainability challenges confronting marketplace demands. 

Concerns raised recently by Dr. Claude Boyd may have been accurate a decade ago, but Seafood Watch Science Director Wendy Norden says the program has made significant progress and is indeed encouraging better performance in aquaculture. 

Our new interview series with foodservice professionals begins with Bruce Mattel, senior associate dean of culinary arts at The Culinary Institute of America (CIA). We’ll pry open the minds of some notable chefs who know seafood and are making statements about sustainability in their restaurants and beyond. 

The Marine Conservation Society’s aquaculture program manager discusses what consumers ultimately need to know about aquaculture, responsible production and eco-labels. She also looks at NGOs making a difference in the global seafood industry and where she finds innovation in action. 

Peter Bridson, who steered aquaculture research for Seafood Watch and its highly influential marketplace recommendations for six years, now runs his own consultancy, Seagreen Research. He discusses global food security, certification standards and gradually changing perceptions about farmed salmon.