« November 2008 Table of Contents 
Editor's Note: Collaboration is key
By Fiona Robinson, Editor in Chief
November 01, 2008
A whirlwind of sustainable seafood initiatives have been
introduced for seafood buyers worldwide over the past several
years. To put the sustainable seafood movement into perspective
and help those buyers who haven't yet "gone green," we present
to you our first ever Sustainable Seafood Buyer's Guide.
One theme you'll see repeated throughout this special issue
is collaboration. Steven Hedlund's Top Story on page 20 shows
the roots of the sustainable seafood movement and the initial
partnerships that were formed, and the challenges buyers face
to keep the sustainability momentum going.
The industry leaders who share their opinion in Point of
View on page 14 repeatedly mention partnerships are critical
for moving sustainability forward. Collaboration is also
crucial to the certification groups and consumer buying guides
that are featured on pages 32 and 38, respectively. Many of
these groups use the same science but adjust the information to
suit the needs of their respective audiences.
Establishing a sustainable seafood program undoubtedly means
working with an outside organization for advice. There is no
one-size-fits-all sustainability road map for companies to
refer to. Most companies that have gone through the process
have turned to conservation groups for help. Our retail,
foodservice and distributor profiles are examples of how
different sectors of the food industry have installed
sustainability programs.
There are many different sustainability initiatives out
there that have operated quietly for years, such as Mexico's
Alto Golfo Sustentable program in the Upper Gulf of California
that started in 2005 as a partnership between Ocean Garden
Products in San Diego and the National Resources Defense
Council. There's also Fishsource, a program of the Sustainable
Fisheries Partnership, which shows the status and environmental
performance of fisheries worldwide. We couldn't possibly
feature all of the sustainability programs in one issue, but
what we have included is a launching pad for a column SeaFood
Business will debut in January, "Going Green." Contributing
Editor Lisa Duchene will keep readers updated on sustainable
seafood-related initiatives in this space.
If you asked me 10 years ago whether the seafood industry
and conservation sector would be able to work together to move
the sustainability issue to the forefront I would have said,
"No way, no how." I'm glad I was wrong.