Wednesday, January 6, 2010

Sustainable Seafood

I woke up and read an article in AM New York "How sustainable is your seafood?" that I was interviewed for. Overall a pretty fair take on the difficulties of the topic. I really liked the fact that they included so many good quotes from Kate McLaughlin of the Blue Ocean Institute. Not many people have such a good understanding of all the factors that go into rating the different species. (full disclosure; I have worked with Kate and the Blue Ocean Institute in establishing our signage system at our retail stores.) There is no one size fits all, the best thing is to get to know your fishmonger, and determine if they can be a reliable source of information.

1 comment:

Braddock Spear said...

I agree, the article does a good job at highlighting the complexity of sustainable seafood and alerting us to tools that can help break it down. Suppliers like Wild Edibles that are proactive in addressing this issue are still the exception, rather than the rule. Eventually, most businesses that depend on seafood will adopt sustainability into their core principles. It simply makes good business sense.