I just got back from my first meeting of the Conservation Alliance for Seafood Solutions. This year’s meeting was in Portland, Maine. It was the best meeting I’ve ever been to. It was small, targeted, and filled with people who really wanted to make a difference in the sustainable seafood movement. And did I mention that it was filled with tasty sustainable seafood? Oh, that was the best part. I even had a James-Beard award-winning chef teach me how to properly shuck and oyster. I now feel extra motivated to work on our sustainable seafood program.
Here at MCBI, we really started our sustainable seafood program this year, with our partnership with Holland America Line.We have always worked on sustainable fishing methods, in some ways, that’s was the foundation for MCBI’s existence in the first place. This is the first time we’ve taken that a step farther and are working with consumers to affect change in the marketplace. I’m very proud of the work we’ve done so far, and I think it’s only going to get better from here on out.
Over the last year, there has been a surge of sustainable seafood options on the marketplace for everyone and lots of major retailers have gotten on board (with the help of many of the Alliance member organizations). Whole Foods, Target, Wal-Mart, and most of the major supermarket chains in the US and Canada are adopting some sort of sustainable seafood program and labeling system. This should make it easier for anyone to buy sustainable seafood, wherever you live in the United States. AND, it should be easier and clearer than ever. The NGO community is working together to make buying sustainable seafood simple and easy, and if you haven’t made a commitment to purchase only sustainable seafood, it’s about time to start.