In the "Going Green" section of Seafood Business sustainability talking points were discussed with Xanterra restaurants and FishWise retail partner Andronicos. The article highlights some key steps for businesses moving towards sourcing and communicating a more sustainable seafood inventory.

The Hartman Group, an environmental products consulting firm, tells companies not to be afraid to communicate their steps to towards sustainability, even if they aren't 100% sustainable yet. Customers recognize it as a journey and don't expect results overnight. As long as companies are transparent about how sustainable they are, and don't greenwash, their customers will take the information at face-value. Xanterra has done this by promoting sustainable choices like Alaskan salmon, and has stopped selling unsustainable species like shark, bluefin tuna, Atlantic swordfish, Chilean sea bass, and farmed salmon.

It was noted that the word sustainability is confusing. Terms like environmentally responsible, or local are better received by consumers. A Hartman study found that 40% of consumers find sustainability certifications to be important, while only 15-20% of the US consumers recognize the MSC logo.

Reid Pomerantz of Andronicos, 8 specialty retail stores in the San Francisco Bay area, is in a unique position as his consumers are very educated when it comes to seafood sustainability. Andronicos has partnered with FishWise to label the signs in their seafood case with the Monterey Bay Aquarium's colors to communicate the sustainability of products in the case. FishWise also provides Andronicos with point of sale materials to explain seafood sustainability to their customers. Partnering with an NGO allows the counter staff to explain to the customers that with FishWise, they are being proactive and responsible when purchasing their seafood and gives third party credibility to the system.

Read the full article here.