Daily 2012 - 25 avril 2012 - (Page 9)

DAILY n°2 Alaska, Iceland bond over sustainable fisheries On Tuesday, Alaska and Iceland came together again, this time to promote their commitment to sustainable fisheries. At a luncheon,“The Evolution of Sustainability and the Role of Choice,” hosted by the Alaska Seafood Marketing Institute and Iceland Responsible Fisheries, Ólafur Ragnar Grímsson, the fifth and current president of Iceland, spoke about the lack of information and science on the ocean and importance of the evolving sustainable seafood movement. “The oceans must always be given the benefit of the doubt, or we risk destroying them for future generations,” said Grímsson. He credited Iceland’s commitment to sustainable fisheries to the success, and even survival, of Iceland, which was inaugurated in 1944. “Without the creation of sustainable fisheries or the extension of Iceland’s Exclusive Economic Zone, the Republic would not have survived,” he said. “And it’s one of the main reasons why Iceland came out of the banking crisis of 2008.” Another thing that Alaska and Iceland share is their reluctance to commit to one sustainable seafood scheme. Both have pursued certification with (OUR FAVOURITE) Joe Jacobson, international marketing manager for the Alaska Seafood Marketing Institute, holds up a king crab. programs based on the Food and Agriculture Organization Code of Conduct for Responsible Fisheries. And Alaska’s salmon fishery shook up the sustainable seafood world when part of the industry backed away from the Marine Stewardship Council earlier this year. “Unfortunately, we’ve become embroiled in a debate about who defines sustainable seafood,” said Cora Campbell, commissioner of the Alaska Department of Fish & Game, who along with President Grímsson addressed the luncheon. “We can’t tolerate a situation where one entity has sole control over who can sell seafood to the industry and who cannot.” Steve HEDLUND One of the more unique products on display, Algues de Bretagnes flavor pearls still draw a crowd three years after their launch. The product uses a seaweed conbination to form pearls around food purees, with 30 flavor varieties including strawberry and fig available. «The large pearls explode in your mouth, while the small pearls leak in your mout5,» said general manager Christine LeTennier. HALL 5 - STAND 401-2 Wednesday, April 25, 2012 9

Table des matières de la publication Daily 2012 - 25 avril 2012

Daily 2012 - 25 avril 2012