Sustainable Seafood Movement Trends
Posted on | December 2, 2009 | 2 Comments
In two separate accounts this week, trends show increasingly that the sustainable seafood movement is growing roots. In the National Restaurant Association’s annual chef survey, What’s Hot in 2010, sustainable seafood was featured in several ways. And, a leading online seafood industry news and opinion site called SeafoodSource.com reported on an increase in job positions being created for CSOs…..Chief Sustainability Officers.
The National Restaurant Association asked over 1,800 chefs to rank 214 food-related items by how trendy they would be in 2010. According the What’s Hot in 2010 report, the Top 20 items included:
#2 Locally sourced meats/seafood
#3 Sustainability
#10 Sustainable seafood
#18 Non-traditional fish (e.g., Arctic char, barramundi)
Increased demand for locally sourced seafood could spark more Community Supported Fisheries (CSFs) like the one SOP reported on in Port Clyde, Maine. The inclusion of non-traditional fish in the Top 20 is important because it shows an openness to new sustainable seafood options. Arctic char and barramundi are often cited as some of the most sustainable options on today’s menus!
The commentary on SeafoodSource.com written by editor Steven Hedlund highlights the growing recognition at major seafood suppliers and organizations that sustainability is an essential component of success. The National Fisheries Institute, a voice for the U.S. seafood industry and global resource for seafood nutrition information, hired its CSO to start on January 1st. And Wal-Mart, which made the bold commitment to sell only certified sustainable seafood in its stores by 2011, already has a CSO to spearhead its efforts.
Sustainability may be a buzzword that disappears in a couple years. But, its underlying principles will persist. Many consumers will consider sustainability with each purchase they make, and businesses will need to incorporate it into their planning and growth strategies.
Tags: arctic char > chef > chief sustainability officer > community supported fisheries > farm-raised > fish > fishery > National Fisheries Institiute > National Restaurant Association > ocean > Port Clyde Fresh Catch > restaurant > seafood > SeafoodSource.com > Steven Hedlund > sustainable > Wal-Mart > What's Hot in 2010
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January 10th, 2010 @ 3:30 PM
Just bought Arctic char from Whole Foods. Had a talk with the seafood man about that and their sustainability rating. Excited to try it this week!
January 10th, 2010 @ 6:59 PM
Fantastic! Kudos for keeping the dialog moving.