Fri. Mar 24 2017

Torrential Rain, Massive Flooding Deals Blow to Peruvian Scallop Production  


VIDEO: Back from Boston; Alaska Salmon Season Forecast and Stolen Scallops Reach New England Market  


New Wave's Vegan, Algae-Based Shrimp Ahead of Distribution Schedule as Gets Quick Market Interest  


EU Funding Same DNA Technology That Identified Horsemeat to Properly Label Imported Snapper


Hillborn to Speak on Sustaining Food From the Seas in Prestigious Lecture


Cuba Inaugurates Ocean Acidification Observatory


StarKist Goes Bold With New Tuna Pouch Flavors  


Seafood.com News Summary Friday March 24, 2017


Thu. Mar 23 2017

Oregon Pink Shrimp Price Negotiations Canceled This Week  


Sitka Herring Roe Fleet Has Now Caught More than Half the Quota  


Proposed Rule Will Allow Alaska Fishermen to Test New, Voluntary Electronic Monitoring


Thai Union Expands Work Against Human Trafficking in Supply Chain to Include Global Retailers


Worldwide Industry, NGOs Advocate for Policy Changes in Tuna Fisheries in 2017


Seafood.com News Summary Thursday March 23, 2017


Wed. Mar 22 2017

Sakhalin Officials Arrested For Allowing IUU Russian Crab to Flow to China  


GAA, MultiExport Foods and Mitsui Sign Initiative to reduce SRS Salmon Disease in Chile  


SFP Announces Merger of Two Major Squid FIP Monitoring Groups in South America and Asia  


Western Pacific Council to Tackle Management in Papahanaumokuakea Marine National Monument


Seafood.com News Summary Wednesday, March 22, 2017


Tue. Mar 21 2017

Boston Show Upbeat Again this Year as Footprint Expands


Sitka Herring Roe Fleet Catches 25 Percent of GHL in Three Hours


Fishpeople Seafood and Open Blue Win Seafood Excellence Awards at Boston Show


Mariner Seafood Prepared for Retail Distribution of GO WILD Brand That Extends Fresh Shelf Life


SeaWeb Names 16 Finalists for 2017 Seafood Champion Awards


Seafood.com News Summary Tuesday, March 21, 2017


Mon. Mar 20 2017

SeaWatch Launches Foodservice Line of Frozen Soups; Expands to Retail in Partnership with Bar Harbor  


GAA Signs Agreement for Major Chinese E-Commerce Retailer JD.com to Distribute BAP Certified Seafood


Mike Tourkistas Steps Down from CEO Role as East Coast Seafoods Hires New CEO  


Preferred Freezers Will Open Facilities in Texas, Chicago this Year; to Build Ninth NJ/NY Warehouse


OCI Announces Project to Move Canadian Redfish towards MSC Requirements  


Vons Albertsons, Hannaford Retailers Will Carry Bristol Seafood's Fair Trade USA Certified Scallops  


Raw Seafoods Hires Former "Boston Chef of the Year" Walter Zuromski as Director of R&D


San Diego's Catalina Offshore Products Launches Domestically Caught Hook and Line Canned Tuna


Anomalous 2015 Ocean Conditions May Bode Poorly for West Coast Juvenile Chinook Salmon Survival  


Seafood.com News Summary Monday, March 20, 2017


Upcoming Events cal

Titter UB Shop Youtube Facebook
Contact

Urner Barry
P.O. Box 389
Toms River, NJ 08754
1-732-240-5330

Seafood.com
8 White Pine Lane
Lexington, MA 08754 02421
1-732-240-5330, 781-861-1441


Advertising

Nicole Christie
1-732-240-5330 ext. 275
nchristie@urnerbarry.com

Janice Schreiber
1-732-240-5330 ext. 280
janice@urnerbarry.com

Terence Wells
1-732-240-5330 ext. 284
twells@urnerbarry.com

Editorial

John Sackton
Editor and Publisher
8 White Pine Lane
Lexington, MA 02421
Voice: 781-861-1441
 Fax 781-533-9480
jsackton@seafood.com

Michael Ramsingh
Production Editor
182 Queens Blvd
Toms River, NJ 08754
Voice: 732-575-1983
michaelramsingh
@seafood.com


Peggy Parker
Science and Sustainability Editor
PO Box 872
Deming, WA 98244
Voice: 360-592-3116
peggyparker
@seafood.com


Support and Questions
1-800-443-5330
support@seafood.com

Subscription Info
1-800-932-0617
sales@seafood.com

Terms

License Agreement

Critics: Vancouver Aquarium Ocean Wise Program Has No Enforcement

SEAFOODNEWS.COM [Vancouver Sun] by Larry Pynn - October 24, 2016

The Vancouver Aquarium boasts Ocean Wise as a program to help businesses and consumers make environmentally friendly, sustainable seafood choices — from barnacles to barramundi — harvested locally or around the world.

What’s less evident is that restaurants, supermarkets and seafood suppliers can become official partners — paying up to $5,000 annually to display the Ocean Wise logo — for carrying as little as one certified-sustainable seafood, even if they sell far more species on the program’s list of seafoods to avoid.

“They don’t have to be 100 percent,” confirmed Ann-Marie Copping, the Ocean Wise program manager. The program works with partners to increase their offerings of sustainable products in hopes of reaching full compliance.

Ocean Wise — which is a growing operation — also offers no ongoing enforcement and monitoring of its partners. “In terms of auditing their operations on a regular basis, we don’t,” Copping said. “Our program is about education, training and doing proper (species-at-risk) assessments.”

Where a restaurant is found to be misusing the Ocean Wise logo, the program investigates. “The majority of the time it’s a misunderstanding or they didn’t see the updated assessment,” Copping said.

Teddie Geach, a seafood specialist with Ocean Wise, said the program launched in 2005 alongside Monterey Bay Aquarium’s Seafood Watch to highlight the best seafood menu choices, leaving the final decision to ...

 

To Read Full Story Login Below.

Note: All comments are displayed with user's screen name. If screen name is not present, user's full name will be used. Please go to My Account to update your screen name.

Submit comment or question


Submit Notification

Comment Policy: SeafoodNews.com and Urner Barry have made the comment feature available to encourage further discussion of our news stories. Defamatory or offensive Comments, or comments deemed not relevant to the story will be removed, and if necessary, SeafoodNews.com and Urner Barry may restrict the right of individual subscribers to offer comments. IN all cases, comments represent opinions of the poster only, and do not represent fact, news, opinions or estimates put forward by SeafoodNews.com and Urner Barry.