In two recent accounts, trends show increasingly that the sustainable seafood movement is growing roots. In the National Restaurant Association’s annual chef survey, What’s Hot in 2010, sustainable seafood was featured in several ways. In order to be successful, chefs often need to keep up with the hottest trends. Their message coming out of this report is ‘pay attention to sustainability and local foods.’ In the other account, a leading online seafood industry news and opinion site reported on an increase in job positions being created for CSOs…Chief Sustainability Officers. Companies make big investments like this when its in their long term interest. Sustainability is an issue we will continue to hear about for the foreseeable future. Hopefully, more businesses will incorporate it into their strategic planning and more individuals will consider it when they make purchases.
As part of their annual survey, the National Restaurant Association asked over 1,800 American Culinary Federation member chefs to rank 214 food-related items by how trendy they would be in 2010. According the What’s Hot in 2010 report (See below for a link to the report), the Top 20 items included:
#2 Locally sourced meats/seafood
#3 Sustainability
#10 Sustainable seafood
#18 Non-traditional fish (e.g., Arctic char, barramundi)
Increased demand for locally sourced seafood could spark more Community Supported Fisheries (CSFs) like the one in Port Clyde, Maine. The inclusion of non-traditional fish in the Top 20 is important because it shows an openness to new sustainable fish options. Arctic char and barramundi are often cited as some of the most sustainable options on today’s menus!
The commentary on SeafoodSource.com written by editor Steven Hedlund highlights the growing recognition at major seafood suppliers and organizations that sustainability is an essential component of success. The National Fisheries Institute, a voice for the U.S. seafood industry and global resource for fish and shellfish nutrition information, hired its CSO to start on January 1st. And Wal-Mart, which made the bold commitment to sell only certified sustainable seafood in its stores by 2011, already has a CSO to spearhead its efforts.
Sustainability may be a buzzword that disappears in a couple years. But, its underlying principles will persist. Many consumers will consider sustainability with each purchase they make, and businesses will need to incorporate it into their planning and growth strategies.
To view a copy of the NRA’s What’s Hot in 2010 report, click here.
Author: Braddock Spear
Article Source: EzineArticles.com
Provided by: Import duty tariff
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