Seafood Certifications Guide (Preview)

2020

Seafood *LY[PÄJH[PVUZ Guide ALL THE CERTIFICATION INFORMATION YOU NEED IN ONE GUIDE

BROUGHT TO YOU BY

DIGITAL PRODUCT DIRECTOR Faith Irek EXECUTIVE EDITOR Cliff White EDITORIAL PROJECT MANAGER Madelyn Kearns ASSOCIATE EDITOR Chris Chase SENIOR PRODUCTION DESIGNER Theresa Slusher

Published by Diversified Communications Publisher of : National Fisherman, WorkBoat

Producer of : Seafood Expo North America, Seafood Processing North America, Seafood Expo Global, Seafood Processing Global, Seafood Expo Asia, SeafoodSource

Theodore Wirth President/CEO Mary Larkin President, Diversified USA Liz Plizga Group VP, Seafood Events Ned Daly Sustainability Strategist Mary Fowler Sales Manager, SeafoodSource Heidi Weeks Sales, SeafoodSource Kelcey Leshinski Marketing, SeafoodSource

The world of certification and eco-labeling is a confounding one. Scores of certifications overlap, compete, and sometimes contradict one another. Eco-labels often do the same. Figuring out how they work, what they cover, who operates them, and how robust their standards are can be a time-consuming, and sometimes nigh-on-impossible task.

SeafoodSource’s Seafood Certifications Guide has done that legwork. In short, this guide is designed to be a comprehensive encyclopedia of seafood ratings systems, certifications, and eco-labels that touch the world of seafood. We have identified and categorized all the certifications and eco-labels that are most relevant to the seafood industry, and then we have gone further, defining how they apply to the industry, and even illustrating which companies are using them and how.

While comprehensive, it’s also meant to be functional. With an exacting critical eye, we have culled each entry down to what we think are just the bare essentials, giving our readers only the information they need and nothing extraneous. Our goal was to create a flipbook that can be used as a quick-reference guide for those who have to know one certification from another, speedily and easily.

In the guide, you will find our research boiled down into eight categories for each entry: 1. What the logo certifies 2. Why it was created 3. Its markets and size 4. Its certification standards and requirements 5. Its approved conformity assessment bodies (CABs) or certification bodies (CBs) 6. Its accreditation 7. Its governance 8. Any other relevant additional information We also list background information on the certification, including: • Where its headquarters are located • What type of organization it is • When it was founded • Its mission • The species it certifies (if applicable) • Noteworthy certificate-holders • Its leadership • Relevant contact information

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And finally, we also include a checklist of each certification’s and eco-label’s scope, which includes seven categories: • Animal health and welfare, referring to the state of the animal and the treatment that an animal receives. Protecting an animal’s welfare means providing for its physical and mental needs. It can refer to transport, culling to prevent disease outbreak, slaughter for human consumption, and living conditions.

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• Food safety/quality, referring to the conditions and practices that preserve the quality of food to prevent contamination and foodborne illnesses. This can include safe food handling and risk-reduction of foodborne illness. Food quality can refer to specific attributes of food, ingredients, or preparation methods, or restrictions thereof.

• Environmental integrity, referring to the full functionality of a geography, environment, or ecosystem before any negative impacts including ecosystem services, such as clean water, clean air, soil productivity and the ability to sustain livelihoods.

• Ecosystem impacts, referring to the effect on living organisms and their abiotic environment due to human activity or natural phenomenon. Impacts can be positive or negative and temporary or permanent.

• Social/Socio-economic aspects, referring to aspects that involve a combination of social and economic factors. Indicators of positive socioeconomic impact or development are measured by factors such as GDP, life expectancy, and levels of employment. Other factors often included are personal dignity, freedom of association, personal safety and freedom from fear of physical harm, and the extent of participation in civil society. There are a range of things that impact socio-economic circumstances -- technology, laws and treaties, and changes to the physical environment and ecological changes. This also covers the human aspects and impacts of seafood production including labor and employment, human rights, traditional use rights, communities and seafood dependent economies, gender equality, and other impacts on human society.

EXECUTIVE EDITOR Cliff White Editor@SeafoodSource.com

• Management system, referring to the ability to manage a production system, or flow of product, in a way that reduces risk and allows for management of the supply chain including recalls and identifying critical control points.

• Healthy stock, referring to biological or ecological conditions that affect the current and future status of a certain population, or stock, of a fish or shellfish species. This assessment can include geographical boundaries of the stock; median age, growth, natural mortality, sexual maturity and reproduction, feeding habits, and habitat preferences. A stock is considered healthy when its ability to meet management goals for the stock without any deterioration of the stocks ability to continue to produce at a level that can continue to meet the longer-term management goals for the stock.

With this terminology in hand, our profiles can be easily digested, even by those with a passing interest in a given certification or eco-label.

In addition to the guide, we have also produced a lengthy, research-based report intended to give a real-world take on how certifications are perceived in the retail, marketing, and production realms. While we point out flaws, we also recognize the reality that certifications and eco-labels have become a permanent fixture in the seafood industry. With that acceded, we take a deeper dive into how certifications and eco-labels can be used effectively and creatively, and what other issues should be taken into account when considering the adoption of a label or certification.

We sincerely hope you put all our hard work to good use, and we wish you the best of luck upon your certification journey, wherever it may lead you.

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Aboriginal Principles for Sustainable Aquaculture (APSA) What the logo certifies

HEADQUARTERS:

Established by the Aboriginal Aquaculture Association of Canada, the Aboriginal Principles for Sustainable Aquaculture act as a guiding set of principles for sustainable First Nations’ aquaculture operations in Canada that wish to comply with First Nations’ values, expectations, and interests.

Campbell River, British Columbia, Canada

Why it was created

FOUNDED:

The APSA standard was created and designed to build upon the existing sustainability frameworks established by the Global Aquaculture Alliance, Certified Quality Aquaculture Programs, and GlobalG.A.P. by incorporating requirements unique to First Nation operations. Its principles emphasize the importance of the economic and social sustainability of First Nation communities.

Markets/Size The APSA certification applies to First Nations’ aquaculture operations in Canada, for both finfish and shellfish.

TYPE OF ORGANIZATION: Non-profit

2003

MISSION: “To promote and assist the development of First Nations’ aquaculture that respects and supports First Nation communities, culture, and values.”

LEADERSHIP: Richard Harry, Executive Director

Certification standards and requirements The APSA standard is comprised of four fundamental responsibilities guiding the management and operation of aquaculture activities within traditional territories. First, transparency and First Nations inclusiveness, requiring transparency in its corporate decisions and impacts, and requiring the incorporation of the values of local First Nations into operations. Second, social responsibility, requiring incorporation of social concerns of First Nations within the territory that it operates. Third, environmental responsibility, requiring assurances of the environmental sustainability of operations. Fourth, economic responsibility, requiring the consideration of the economic interest of First Nations.

Approved conformity assessment bodies (CABs) or certification bodies (CBs) The Aboriginal Aquaculture Association conducts its own audits and reporting for companies seeking approval under APSA. Companies looking to be certified under the standard are required to submit an application to the Aboriginal Aquaculture Association, which develops an audit plan and performs the audit.

Accreditation APSA has no third-party accreditation. The APSA standard was developed by the Aboriginal Aquaculture Association with support from Mainstream Canada, one of the largest salmon-farming companies in Canada, and the Ahousaht First Nation.

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