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| Retrieved from redsbest.com |
Sustainable seafood is defined as seafood that is either caught or farmed in ways that consider the long-term vitality of harvested species and the well-being of the oceans, as well as the livelihoods of fisheries-dependent communities. Red's Best, a Boston-based distributor of fresh seafood has partnered with Rensselaer dining services to bring students just this. The company's mission is to provide freshly caught seafood from American waters while supporting the livelihood of small-time American fishermen. This partnership comes as part of Sodexo North America's 2015 initiative to serve 100% certified sustainable seafood in line with their Better Tomorrow Plan.
Specifically, Sodexo of North America outlines
5 key pillars to their sustainable seafood plan:
- Maintain a wide variety of species in Sodexo's catalogues and menus
- Ban species at risk and implement control measures for others
- Increase use of Eco-standards or labels
- Set up supply for sustainable aquaculture
- Develop sourcing according to an established technical agreement between Sodexo and WWF
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| Retrieved from nytimes.com |
Unlike other wholesale retailers who's fish rarely was caught in U.S. water, Red's Best upholds these pillars by sourcing their seafood from fishermen located across different areas of Massachusetts and Alaska. These fishermen also focus on in-season fish and small vessel fishing ensuring that over-fishing doesn't occur and species are in their peak season when being harvested-- two main criteria of sustainable fishing.
This affords the opportunity to distribute a plethora of in-season species of freshly caught fish available in Russell Sage Dining Hall and Commons Dining Hall on the Rensselaer campus every Friday. Not to mention, you can actually scan an RSS code on your smartphone to see where the fish you are eating was caught and what species of fish the fillet is.
