Peruvian anchoveta fishery improvement project

The consumer market is demanding the highest level of sustainable seafood. Our customers are the producers of this seafood and in turn we supply our customers with the nutritional feed solutions to grow the fish.

We can only develop sustainable nutritional solutions if we are a part of a responsible and continuously improving supply chain. As a minimum, we require our suppliers of ingredients to demonstrate responsible production practices. For fishmeal and fish oils in aquaculture feeds specifically, there is clear market demand for those ingredients to be defined as “sustainable” through meeting the full requirements of the FAO Code of Conduct for Responsible Fisheries.

Aquaculture Stewardship Council (ASC) certified fish and shrimp feeds

Linda Sams portrait“The Peruvian FIP is one example of how Skretting has shown true leader ship towards the sustainability of the aquaculture industry. Their vision for pursuing responsibly sourced ingredients has given us the assurance to meet our customers demand for sustainable seafood via our Aquaculture Stewardship Council certified products,” says Linda Sams, Head of Sustainability at Tassal Group Limited, Australia’s largest farmed salmon producer.

“Maintaining our ASC certification is important to our business and having a future, predictable supply of ASC compliant feed allows us to farm our salmon responsibly according to World best practice standards”

In order to fulfil this demand, which we see only growing in the future; we look for potential fisheries that can give a predictable supply of sustainable marine ingredients. It is our judgment that the Peruvian anchoveta fishery is well positioned to meet such a demand. Today, we have a growing demand from our customers to demonstrate this through delivering feed compliant with the ASC standards.

In a proactive move towards securing our supply of ASC compliant marine ingredients, Skretting and Cargill Aqua Nutrition joined together and approached members of the Peruvian fishmeal and fish oil industry to discuss the implementation of a fishery improvement project (FIP). In cooperation with the Peruvian National Fishery Organisation (Sociedad Nacional De Pesquería), there is now agreement to establish the FIP in Peru, with final action plans currently being established.

Working together for sustainable solutions

This FIP aims to strengthen research, management and sustainability of the Central and Northern Peruvian anchovy fishery. The project will include a benchmark against the Marine Stewardship Council (MSC) fisheries standard. The project will follow the guidelines for a comprehensive FIP set out by the Conservation Alliance for Sustainable Solutions to ensure its credibility and  seek maximum collaboration with all stakeholders.

Jo-anne McCrea, WWF Australia, high-lights that with over 30% of fish stocks overfished globally, and global demand forecast to rise 29% by 2022, there is a clear need for a significant shift towards sustainable fisheries management. “However, the responsibility of this improvement should not rest on the fishing sector alone – buyers and end markets of fish products must demand sustainable products and be prepared to invest in the improvement programme to deliver changes on the water,” she says.

“Skretting, together with industry peer Cargill have shown such leadership in their sector by working collaboratively with the Peruvian anchovy fishery to secure an agreement by the i ndustry to start on a fishery improvement project in 2017. WWF looks forward to Skretting and Cargill using its market power to ensure that the credibility of the FIP by requiring that it delivers comprehensive and credible on-the-ground improvements to the equivalent of MSC standards.

Jo-Anne McCrea“Skretting builds upon work previously established via WWF Australia’s corporate
partnerships with Tassal, Australia’s largest aqua culture company; Blackmores, Australia’s leading fish oil supplement brand; and Coles Supermarkets, who as a retailer, buys and sells aquaculture seafood. It highlights the power of collaboration between stakeholders to take steps towards securing the future of the environment,” says McCrea.

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