Navigating in the Business Landscape of Sustainable Seafood Certifications

Sustainable seafood certifications and ratings have been both marks of good management and also a must have for many customers. Achieving one often means easier sales and perhaps higher prices. Over the past year, that’s become far less certain. Now, relying on certifications has turned into a potential liability as consumer rights lawyers ask, and courts consider, are they enough to make a claim that your products are sustainable. How can you navigate these shifting seas and create value for your company through sustainable practices? Seafood is not the first part of the food industry to wrestle with the use of certifications. There’s much to learn from the experience of others, as you sip your Fair Trade coffee and eat your organic, free-range eggs while wondering if something isn’t kosher. Join Arlin Wasserman, managing director of Changing Tastes, who has advised companies on the use of certification as well as some of the major backers of sustainable seafood certifications and ratings, as he investigates these rapid changes to find out how to create value in the marketplace for sustainable seafood.

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