June 7, 2010
I recently had the honor of writing an article for Food & Drink magazine on traceability, an issue that continues to be important to consumers as well as Pacific Seafood. The editor of the magazine defines traceability as the process of tracking or following products through all stages of production and distribution. This is very much the case when it comes to Pacific Seafood’s traceability of seafood. I am happy the magazine chose to focus on this important issue and glad I could contribute.
To read the full article, click the link below:
June 1, 2010
Last month I had a nice conversation with an editor of the Portland Business Journal’s sustainability section, called Sustainable Business in Oregon. With shrimp season kicking off last month, it seemed like the perfect time to have this conversation because Oregon pink shrimp was the very first shrimp fishery to be certified sustainable by the Marine Stewardship Council, back in 2007. Today we have many more species certified including Alaska Pollock, Alaska Salmon, albacore tuna, black cod, Pacific cod, Pacific whiting and Pacific halibut fisheries. To read more from my conversation with the Portland Business Journal, click here.