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Nothing Fishy: Whole Foods will Stop Selling Fish Caught Through Ecologically Damaging Methods

For related articles and more information, please visit OCA's All About Organics page, Fish & Sustainability page, and our Environment and Climate Resource Center page.
ALBANY, N.Y. - Whole Foods Market said Friday that it will stop selling fish caught from depleted waters or through ecologically damaging methods, a move that comes as supermarkets nationwide try to make their seafood selections more sustainable.

Starting Earth Day, April 22, the natural and organic supermarket chain will no longer carry wild-caught seafood that is "red-rated," a color code that indicates it is either overfished or caught in a way that harms other species. The ratings are determined by the Blue Ocean Institute, an advocacy group, and the Monterey Bay Aquarium in California.

Among the seafood disappearing from Whole Foods shelves will be octopus, gray sole, skate, Atlantic halibut and Atlantic cod caught by trawls, which can destroy habitats. The company will stock sustainable replacements like cod caught on lines and halibut from the Pacific.

"In the long term, what we're really looking to do is help reverse trends of overfishing and bi-catch, so that really we can move the industry as a whole toward greater sustainability," said seafood quality standards coordinator Carrie Brownstein. She added that Whole Foods is making the shift a year ahead of its internal deadline.

Retail prices could be higher in some cases in which sustainable suppliers have lower yields.


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