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Seafood
Seafood Sustainability Is Here to Stay A TRIP TO SE AFOOD E XPO NORTH AMERICA RE VE ALED NUMEROUS INITIATIVES. By Bridget Goldschmidt
ustainability has been a major trend for some years now in seafood, but where is it going next? A visit to Seafood Expo North America, which took place March 13-15 in Boston in person for the first time since 2019, revealed a range of initiatives undertaken by stakeholders to further sustainability in seafood.
Package Deals
Packaging maker Sealed Air displayed some of its sustainable packaging solutions, including plant-based renewable roll stock, partly made from cornstarch instead of oil-based plastics, and the company’s Darfresh vacuum skin packaging mounted on recyclable cardboard. Scott Corey, director of marketing, seafood and adjacent markets at Charlotte, N.C.-based Sealed Air, acknowledged the increasing demand for sustainable packaging materials as retailers and manufacturers seek to lower their greenhouse-gas emissions, and noted that the use of cardboard was a European trend now gaining steam in the United States.
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Key Takeaways Sustainability efforts showcased at Seafood Expo North America in March spanned packaging, means of production, methods of reducing bycatch, and forthcoming technologies. Organizations are getting the word out about their sustainability moves through innovative marketing platforms. With Millennials now the largest demographic group, consumers increasingly see their own health and the health of the oceans connected through eating seafood.
