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SUSTAINABLE SEASONS

Fresh Catch Sourcing Seafood With Kanaloa BY R ACHEL HOM MEL

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SBSEASONS.COM

K I NA’ OL E : Doing the right thing, in the right way, at the right time, in the right place, to the right person, for the right reason, with the right feeling every time. a PhD in Coastal Ecology and Ecosystems Management from University of Massachusetts, Amherst, and Randee has a degree in Geographic Information Systems from UCSB. “We have been entrenched in environmental studies from the beginning. We have never lost sight of our commitment,” says Randee. “The seafood movement allows us a different venue to educate and practice what we are passionate about.” At Kanaloa, each farmer, distributor or broker goes through a rigorous auditing process, as set by the company’s 14001 ISO (International Organization for Standardization) certification. As the only seafood distributor in North America to be recognized, this environmental accolade ensures that

companies not only practice what they preach, but stay ahead of the curve. Audited every six months, Kanaloa has successfully improved its environmental performance by reducing raw material/resources usage, energy consumption, waste generation and eco-packaging. “Our clients, consumers, the community, they can have assurance that we are doing what we say we are doing, that we are true to our commitment,” says Randee. “We don’t just offer lip service, we truly deliver.” In addition to an internationally recognized external auditing system, the company is also certified by the Marine Stewardship Council (MSC), raising the level of traceability through a chain-of-custody standard. This

PHOTOS: KANALOA SEAFOOD

K ANALOA is the Hawaiian god of the sea and all that live in the oceans. Inspired by his mystic power, Kanaloa Seafood has sourced fresh seafood since 1983, creating a sustainable model that protects the valued waters and the livelihood of its fishing communities. Acting as a seafood sourcing, processing and distribution company, Kanaloa started with five customers—Julia Child being one of them. Fast-forward 30+ years, and the company has wholesale customers all over the country, with 250 active accounts. At Kanaloa, owners Don and Randee Disraeli take a regional approach to sustainability, which includes full eco-system evaluation and audits. This model looks at the interdependence of the marine system by assessing entire regions, a much more aggressive and comprehensive approach toward sustainability. “We want to ensure the species is not creating a negative impact on the fishing community,” says Randee. “This is vital for the health of the ocean and a positive direction for sustainable seafood.” The couple had big dreams when they embarked on their mission to change the future of seafood. Trained and inspired by a thirdgeneration Japanese family, they learned the business from the bottom up in Oahu, Hawaii before opening in Santa Barbara. From gutting and scaling to cleaningand traditional cutting techniques, Kanaloa was born, promoting and supporting environmentally responsible, scientifically sustainable fisheries. Don, a former associate professor, holds

Santa Barbara SEASONS Magazine, Summer 2017  

Santa Barbara Seasons is a resource for locals and visitors alike with lush visuals, engaging features and invaluable information on events,...

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