Ocean health is wealth | Progressive Grocery
âScotland is a recognized global pioneer in sustainable fishing methods, holding more Marine Stewardship Council (MSC) accreditations than most other EU countries,â says Clare
MacDougall, Business Marketing Manager, UK & North America) for Seafood From Scotland, based in Newbridge. MSC, a London-based non-profit organization, recognizes and rewards efforts to protect the oceans and preserve seafood supplies for the future.
Current efforts to increase the visibility of the country’s seafood include the introduction of Scottish seafood to retailers and foodservice buyers via sample boxes of species such as salmon, rainbow trout -in-ciel, the crab and the langoustine, the first of which is scheduled to be released around July 4.e holidays, while a microsite, launched this year, will allow direct access to Scottish seafood and highlight Scotland’s long-standing reputation as a leading nation in sustainable seafood.
At store level, a Seafood From Scotland point of sale hardware pack is available for refrigerated doors and seafood counters, along with videos highlighting the quality, provenance and sustainability of Scottish seafood , and various recipe cards and books that retailers can present. on their own websites for download.
Additionally, Scottish producers have recently stepped up efforts to bring certain species to US consumers in response to increased consumption of seafood in all formats.
âScottish cod, haddock and other whitefish species will increasingly be seen on retail counters and menus in 2021, with value-added breaded products visible in frozen cabinets as well as fresh. on the counters, âMacDougall predicted.
As retailers continue to offer sustainable seafood, what should they do to further improve the health of the oceans and ensure that the problem remains at the forefront of consumers?
âRetailers can keep fish stocks healthy by encouraging consumers to eat a wider variety of seafood and buying seasonally from reputable suppliers,â MacDougall explains. âEducating consumers on both the diversity of seafood and the ways of cooking and preparing and, above all, encouraging frequency are all ways to keep the oceans healthy and diverse. “
“Raising fish, seafood, seaweed and kelp, and even corals, will not only provide nutritious and affordable protein with a lower carbon footprint, but will also help us rebuild fish populations. and wild seafood, and even contribute to the health of our waters, ânotes the Bushman from KvarÃ¸y. âTo get there, we all have to work together,â including environmental activists, chefs, culinary leaders, aquaculturists and retailers.
According to Veerhusen of Ocean Strategies: âThere are three clear steps for retailers to support healthy oceans and responsibly harvested seafood: First, the MSA must be reauthorized, which means that the law that governs our federal fisheries can be changed through a public and transparent process. . Retailers need to pay attention and influence proposed policies that impact sustainability and access to seafood. Second, educate consumers about your sustainability commitments. It is difficult to unlearn what you have learned, and a general education can have a positive ripple effect on the general population. Finally, partner with commercial fishermen. Waking up to harvest an American public food resource gives us a great sense of pride, and we love to tell this story. “