Key decision makers from seafood-buying retail and foodservice operations took a penetrating look at sustainability and Alaska fisheries at an educational forum held in Anchorage, Alaska.
Dr. Grimur Valdimarsson, of the Food and Agriculture Organization (FAO) of the United Nations, participated via live satellite feed from the agency’s Rome headquarters, and offered personal observations on the issue of sustainable fisheries. He asserted, “Alaska has done a great job in developing and managing its fisheries.” His work is focused on the goal of optimal utilization of the world’s fisheries resources, a process in which he maintains industry must become directly involved. FAO offers guidance in this area through its Code of Conduct for Responsible Fisheries. “Today there is no question that Alaska is among the leaders in how to complement conservation with utilization,” Dr. Valdimarsson observed.
More than 100 people attended the forum, hosted by Alaska Seafood Marketing Institute (ASMI). The majority represented companies that are big customers for Alaska seafood in the U.S., Europe and Asia, with a few media representatives included in the mix.
Opening the session, Ray Riutta, ASMI Executive Director, explains that Alaska is celebrating the 50th Anniversary of Statehood, and marking 50 years of sustainable management of Alaska’s fisheries resources. Riutta stated that “there is a lot of confusion in the marketplace about what constitutes a sustainable fishery.” He told forum attendees that the purpose of the forum was to clear up some of that confusion, and provide some of the top sellers of Alaska seafood with the knowledge and resources they need to make sound decisions with respect to corporate responsibility as it pertains to sourcing sustainable seafood.
The forum offered presentations by leading fisheries officials. Alaska Department of Fish and Game Commissioner Denby Lloyd detailed the importance of commercial fishing to the economy. He described the reliance on sound science that is a hallmark of Alaska fisheries management, and explained that decisions about how to allocate fisheries resources are the responsibility of a public body subject to a transparent public process. The allocation system values citizen involvement, and the seafood industry is sometimes called upon to forgo near term profit for the long term health of the resource.
The nation’s top fisheries manager presented at the forum. Dr. Jim Balsiger, acting assistant administrator for fisheries at the National Oceanic and Atmospheric Administration, heads up management of U.S. marine fisheries, including research, fisheries management, law enforcement and conservation. He has extensive experience in Alaska fisheries, having headed up the Alaska region for many years. Dr. Balsiger indicated that one of several key mandates of the recently reauthorized Magnuson Stevens Fishery Conservation and Management Act is ending overfishing throughout the nation (no stocks are being overfished in Alaska). He also discussed the use in Alaska of programs that may offer solutions to fisheries problems elsewhere: on-board fisheries observers paid for by the seafood industry, and rights-based programs that give users a stake in the reward of improvements in the health of the fisheries.
Presentations on sustainable fisheries were also offered by Dr. Bruce Leaman, executive director of the International Pacific Halibut Commission, set up 80 years ago by the U.S. and Canada to conserve the Pacific halibut resource; David Witherell, deputy director of the North Pacific Fisheries Management Council, the federal regional management council in which Alaska participates; and Peter Hajipieris, director of sustainability and external relations at Birds Eye/Iglo, a major United Kingdom and European frozen seafood brand.
Following panel presentations and dialogue between forum attendees and panelists, United Fisherman of Alaska president Joe Childers addressed the group to describe the pride of Alaska fishermen, and the limitations that have been necessary for sustainability: the limitations have been difficult to accept, Childers said, “but we have come to accept that hard TACs [catch limits] and firm quotas are the best way moving forward.”
As the forum drew to a conclusion, Lieutenant Governor Sean Parnell explained that Alaska’s gubernatorial administration values strong fisheries management based on sound science, and noted that one reason Alaska treasures healthy fisheries is “because it translates into sustainable Alaskan communities.”
A presentation on leveraging the value of the Alaska Seafood brand was included, and ASMI showcased a new line of retail and foodservice sustainability materials: posters, table tents, menu inserts, static clings for seafood cases, all bearing the Alaska Seafood logo above the words “Wild, Natural & Sustainable.” The posters, featuring an aerial view of tree-covered islands, snow covered mountains and clear blue water, carry the logo accompanied by the words “The Alaska Seafood logo affirms your support for sustainable fisheries.”
