McDonald's. Hilton. IKEA. Each of these corporate titans enjoys an enormous customer base. But what most of their customers might not realize is that these companies are leaders in ocean stewardship: They all sell sustainable seafood. This is an important precedent — but it is not enough.
When it comes to harvesting and selling seafood, "sustainable" is not just an empty label. It represents accountability throughout the value chain, beginning the moment a fish leaves the water, to ensure that the entire process is conducted in a way that enables fisheries — and the ocean ecosystem — to continue to thrive.
The sustainable seafood movement has grown rapidly. Just 20 years ago, sustainability was a niche concept in the seafood industry. Hardly anyone in the business talked about it. Most companies failed to recognize the long-term business consequences of overfishing, let alone place a high priority on conservation.
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