The Conservation Alliance is made up of more than a dozen conservation organizations ranging from the World Wildlife Fund to the New England Aquarium to the Blue Oceans Institute. Its goal is to protect the health of the oceans and the long-term seafood supply by working with companies to develop and implement corporate sustainable seafood policies.
Stop & Shop recently announced its support of the Conservation Alliance for Seafood Solution's Common Vision: to help keep its selection of seafood sustainable. This support, along with its continuing partnership with the New England Aquarium, demonstrates Stop & Shop's commitment to offering seafood from environmentally-friendly sources.
Stop & Shop and other companies that support the Common Vision make a commitment to work towards buying environmentally responsible products, making information on their seafood products readily available, and supporting policy changes that have a positive environmental impact.
Stop & Shop is able to fulfill the tenets of the Common Vision through its ongoing partnership with the New England Aquarium, which provides information on the seafood industry as well as its impact on the environment. This partnership has enabled seafood buyers from Stop & Shop to use a unique system tool that ranks and compares different species in habitats around the world. A number of factors are taken into account—how plentiful the species is, how it is caught, and what effect fishing has on the species' natural habitat. This helps Stop & Shop purchase seafood with an emphasis on marine conservation and sustainable fisheries.
As a result of working with New England Aquarium, Stop & Shop has made changes in how it sells seafood, from the products it offers to what goes on special. Recently, Stop & Shop decided to sell the more environmentally friendly Pacific longline-caught cod. Stop & Shop also is in the process of discontinuing all species of shark, orange roughy, and Chilean Sea Bass until it sees these fisheries start to rebound.
For more information contact: Robert Keane at [email protected].