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Seafood Sustainability

Sustainability – a catchphrase making its way into our everyday vernacular, along with dozens of other eco-terms, but what does sustainability really mean? Furthermore, what does it mean for future foodservice professionals and how can culinary educators best educate their students? In regard to seafood sustainability, instructors can turn to one source that is revered for its exemplary resource management, and is considered a global model – Alaska.

While many of the world’s fish populations are in danger from overfishing, habitat damage, or pollution, this is not the case in Alaska. The State of Alaska understands that the health of the oceans and the future of seafood depends on sustainable fishing practices. In fact, Alaska is the pioneer of sustainability. Since acceptance into the Union in 1959, Alaska’s constitution has mandated that "fish...be utilized, developed and maintained on the sustained yield principle." For nearly five decades, Alaska seafood has come from fisheries that can exist long-term without compromising the survival of the species or the health of the surrounding ecosystem. This requires a careful system of strict harvesting regulations, precautionary management, and constant monitoring of fish stocks and quotas.

To better understand seafood sustainability, the Alaska Seafood Marketing Institute (ASMI) recommends focusing on criteria and principles behind the labels, certifiers and endorsers. Focusing on the science behind the discussion will pave the way to a more responsible seafood supply. In support of this, Alaska points to the United Nations Food & Agricultural Organization (FAO) Code of Conduct for Responsible Fisheries, which sets a benchmark of equivalency that could be used around the globe. Please note that Alaska has been fulfilling the requirements of the Code for many years now. Go to www.alaskaseafood.org to access the FAO checklist of criteria and see for yourself the principles behind sustainable fisheries.

THE TOP TEN – What you should look for in responsible seafood:

1. Transparency
2. Science-based
3. Precautionary approach
4. Long-standing practice
5. Non-agenda driven
6. Governance
7. Enforcement
8. Collaboration
9. Commitment
10. FAO Compliant

Resources for the Classroom

To help you in the classroom, click here (http://www.alaskaseafood.org/sustainability/index.html) to visit the sustainability section of the ASMI website, and order or download the latest sustainability materials, which include detailed technical sustainability information describing why Alaska’s precautionary, science-based management practices stand out from the rest of the systems used around the world. In particular, the sustainability materials offer an overview of the State of Alaska’s sustainability platform and management structure and provide insight into resource management, stock assessments and quota regulations, bycatch reduction and habitat protection efforts. Additionally, these materials explain how Alaska is dedicated to transparent and public decision-making, collaboration, and respect for the Alaskan fishing families and communities whose livelihood and culture depend on this natural resource.

The Alaska Seafood Marketing Institute is the State of Alaska’s official seafood marketing arm. It is a public agency of the State of Alaska, funded by the Alaska seafood industry with support from state and federal funds. ASMI promotes Alaska seafood throughout the U.S. and in 16 other countries. ASMI also provides education and training to the seafood industry in food safety and quality assurance practices.

For more information on Alaska seafood and sustainability, or to sign up for the foodservice monthly e-newsletter please visit www.alaskaseafood.org To learn more about spicing up Alaska seafood, visit the new ProChef Spice Pantry at www.ciaprochef.com/alaskaseafood/.