SeaFood Business Features

SeaFoodBusiness magazine articles are available dating back to 2006 providing an expanded library of information that addresses many sectors of the seafood business in North America. The articles are categorized by topics for easy searchability.

Articles found: 23

Going Green: Climate control

Researchers fear a loss of marine diversity if ocean
acidification is not addressed. - Photo courtesy of NOAA

By Lisa Duchene
9/1/2010
Responsible energy use a growing factor in sustainable seafood equation
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Going Green: Habitat in harm's way

Workers in Chandeleur Sound, La., repair oil booms to
protect wetlands. - Photo courtesy of USCG/Petty Officer 3rd Class
Christina L. Bozeman

By Lisa Duchene
8/1/2010
Marshes, methane and hypoxia are chief worries in the Gulf
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Going Green: Water wars

Federal scientists say a reliance on hatchery-raised
fish has weakened stocks. - Photo courtesy of California Department of Fish and
Game

By Lisa Duchene
7/1/2010
California king salmon losing political, environmental battles
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Business Trends: Sustainability costs

Darden Restaurants aims to reduce per-restaurant
energy and water use by 15 percent. - Photo courtesy of Red Lobster/Darden
Restaurants

By Joanne Friedrick
6/1/2010
No hard and fast rules on achieving or measuring sustainability success
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Consumer Survey: Sustainability progress

Farmed species dominate sustainable choices

By Fiona Robinson
6/1/2010
Survey says farmed vs. wild, food safety trumps eco-friendly seafood
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Special Feature: Greener wheels

C.R. England won a SmartWay award from the EPA in
2009. - Photo courtesy of C.R. England

By Lauren Kramer
6/1/2010
Freight companies discuss fleet efficiency measures
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Going Green: MSC under fire

Fraser River sockeye fishery may get the MSC nod
despite being closed for three years. - Photos courtesy of Elan Park for the Watershed Watch
Salmon Society

By Lisa Duchene
5/1/2010
Pending Fraser River sockeye certification sparks controversy
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Going Green: Balancing act

New England fishing communities are focusing on
conserving fish stocks. - Photo courtesy of Peter Ralston

By Lisa Duchene
4/1/2010
Are catch shares the answer to New England's fishery woes?
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Going Green: Local gets fresh look

Fishermen are selling their catch direct to consumers
through CSF programs. - Photo courtesy of Walking-Fish

By Lisa Duchene
3/1/2010
Community-supported fisheries model expands on East Coast
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Going Green: Tilapia talks

The tilapia certification program brings an assurance of sustainability to buyers. - Photo courtesy of Regal Springs Tilapia

By Lisa Duchene
2/1/2010
WWF's Tilapia Aquaculture Dialogues yield specifics on farming standards
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Going Green: Responsible aquaculture 101

Tilapia farms, like this one in Indonesia, are working
to certify fish as sustainable. - Photos courtesy of World Wildlife Fund

By Lisa Duchene
1/1/2010
Farm certification programs offer assurance, drive improvement
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Talking points

Experts say be prepared to discuss the sustainability
of your seafood products.

By Lisa Duchene
12/1/2009
Sustainability should be discussed with consumers - just don't use the 'S' word
Read full text »

Plot a course

There are four direct steps for setting up an in-house
sustainability policy. - Photo illustration by Laura Lee Dobson

By Lisa Duchene
11/1/2009
How to create a sustainable seafood policy
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Success stories

The fishery management of Alaska pollock has earned
praise from scientists. - Photo by Randy Freese

By Lisa Duchene
10/1/2009
Pacific halibut, New Zealand rock lobster among model fisheries
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The ITQ example

Alaska fisherman Greg Howe, captain of the F/V Keta,
longlines for Alaska halibut. - Photo courtesy of Alaska Seafood Marketing
Institute

By Lisa Duchene
9/1/2009
Scientists look to catch-share system to end overfishing
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All eyes on Iceland

When Iceland's banks collapsed last fall, so did its
government. - Photo courtesy of Alda Moller

By Lisa Duchene
8/1/2009
Collapsed economy puts acute pressure on sustainable fisheries
Read full text »

Selling sardines

Low-trophic species like sardines are making their way
onto more menus. - Photo courtesy of Adam Krammer

By Lisa Duchene
7/1/2009
Lower-tropic species move menus toward sustainability
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Shrinking the carbon footprint

Bon Appetit educates consumers with POS materials on
its green efforts. - Photo courtesy of Bon Appetit

By Lisa Duchene
6/1/2009
Distributor focus on reduced carbon pays off; harvesters work to increase fuel efficiency
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Carbon footprints revisited

Some suppliers are looking at the high carbon
footprint of fresh, air-freighted seafood.

By Lisa Duchene
5/1/2009
Air freight doesn't always fly with sustainable seafood
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Going Green: Retailers laud FMI policy

By Lisa Duchene
4/1/2009
Retail industry trade group plans sustainable seafood education push
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Sustainability setback?

Buyers are considering sustainable fisheries with
value, like Alaska pollock. - Photo courtesy Genuine Alaska Pollock
Producers

By Lisa Duchene
3/1/2009
MSC sees no sign of slowdown, although some buyers are cutting corners
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Organic rules advance

NGOs and the industry disagree whether fish from ocean
pens should be organic. - Photo courtesy of Kona Blue Water Farms

By Lisa Duchene
2/1/2009
However, few farmed finfish products would meet proposed standards
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From fields to sea

Community Supported Fisheries programs are helping
struggling fishermen.

By Lisa Duchene
1/1/2009
Fishing community learns from farmers how to stay afloat
Read full text »

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