Alaska: Your source for sustainable seafood

From Alaska Seafood Marketing Institute.

Our commitment to responsible management and sustainability existed long before anyone ever heard of an eco-label and thanks to a sense of responsibility that spans generations of Alaskans this commitment never waivers. When we became a state in 1959 we wrote into our constitution that “fish…be utilized, developed and maintained on the sustained yield principle” making Alaska the only state in the nation with such explicit conservation language as a foundation for resource management. It means that all interests – fisherman, scientists, conservationists and citizens – work together to determine how to responsibly manage our fisheries so that there will be an abundance of wild seafood to harvest now and always. 

In many ways it can be said that the seafood industry touches the lives of almost all Alaskans. In fact, fishing and processing employ more people than any other industry in Alaska, encompassing a full 32% of our workforce. As responsible stewards, each and every Alaskan understands the absolute importance of preserving this prized resource for generations to come.

We know that sustainable seafood is a complex issue that can be confusing for operators and customers alike, but the good news is that sourcing sustainable fish is in fact easy: just make sure that your seafood comes from Alaska.  It’s the simplest way to guarantee that your fish is wild, natural and sustainable because that’s the only kind of seafood that we harvest. 

To further verify our adherence to the highest of sustainability practices, the majority of Alaska’s fisheries have been evaluated using a third-party certification called the FAO-Based Responsible Fisheries Management certification program.  This certification shows that Alaska’s fisheries meet the criteria of the United Nations Food and Agriculture Organization (FAO) Code of Conduct for Responsible Fisheries, the most comprehensive and respected fisheries management guidelines in the world.  The FAO Code & Guidelines were created with the participation and input of the world’s governments, fishery scientists and conservationists and that means the state’s fisheries are assessed against the world’s highest and most internationally accepted standard.

We want your diners to enjoy both the unparalleled quality of our fish and the pleasure that comes from knowing their food is responsibly harvested, so please visit us at www.alaskaseafood.org to learn more about how we can support your sales of Alaska seafood. 

More From FoodService Director

Managing Your Business
hand selecting picture

According to the Wall Street Journal, new artificial intelligence technologies are designed to assist HR each step of the way, from recruitment to retention. They scour the internet for suitable job candidates; they take new employees through the onboarding process; they answer benefits questions; and they even scan employee correspondence for signs of unhappiness or counterproductivity. But do they make sense for foodservice operators?

“Anything that can help technology-wise, why not?” says David Hill, director of dining hall operations at the University of New Hampshire . “It...

Industry News & Opinion

Amherst-Pelham Regional School District in Amherst, Mass., is updating its lunch debt policy to no longer single out students, MassLive reports.

Under the new policy, students with lunch debt will be given the same meals as their peers, regardless of how much they owe. School officials will also be communicating directly with parents of students who have accumulated debt instead of through the students themselves.

The updated policy comes just before U.S. school districts will be required to publicly list their lunch debt policies, per new USDA requirements starting July 1...

Menu Development
eureka

Since California’s state motto is “Eureka!” it seems fitting that a recent conversation with the director of hospitality at San Diego’s Palomar Health led to the biggest aha moment I’ve had in a long time.

I called Jim Metzger in late April with the purpose of discussing Palomar’s recent commitment to the goal of making 60% of its total menu plant-based by this summer. It seemed a lofty number, and I was curious how the public health system planned to get there.

But my personal eureka didn’t come while we were talking about how Palomar had cleaned up the impulse-buy zones...

Industry News & Opinion

Labeling foods with indulgent buzzwords such as “sweet sizzlin’” and “crispy” can lead consumers to make healthier food choices , according to a recent study out of Stanford University .

In the fall 2016 study, researchers labeled vegetables in one of the school’s dining halls using terms from four categories: basic, healthy restrictive, healthy positive or indulgent.

The green beans, for example, were listed as “green beans” for basic, “light ‘n’ low-carb green beans and shallots” for healthy restrictive, “healthy energy boosting green beans and shallots” for healthy...

FSD Resources