The continued demand for fresh seafood comes with a call for increased responsibility and accountability. Overfishing and marine degradation pose real threats and a cause for serious concern among food, hotel and restaurant businesses. Industry leaders need to come together to address the rapid depletion of the ocean's finite resources, and they did for a second time at the launch of the 2nd Sustainable Seafood Week, an industry initiative created to find a better way in the management of marine resources.
At the very core of the Sustainable Seafood Week's initiative is an adherence to doing things right, from traceability, the protection of endangered marine species, sustainable practices without the use of destructive and harmful fishing techniques, and harvesting right-sized catches and excluding juvenile fish. Harvesting the freshest seafood, and doing it right were once again reiterated at the launch of the 2nd Sustainable Seafood Week last January 16, 2017 at the Marriott Grand Ballroom. It's an advocacy that continues to gain ground, and just in time too...
