Sustainable seafood is a relatively new concept and as the world population keeps growing exponentially, the over exploitation of wildlife continues to impact marine species. The many great qualities of tuna have led to an overwhelming demand for the fish.
Hotels are amongst the largest seafood buyers in the world, with some large hotels and resorts consuming over a ton of seafood every day. Today, many organisations including the WWF and IUCN have recognised these issues and work to promote the conservation and sustainable use of species, including tuna.
Many large hotel brands, notably Hyatt Hotels have taken initiative by implementing a sustainable seafood strategy in compliance with the WWF. Like Hyatt Hotels and Marriott, these guidelines could help your business source seafood more sustainably:
1. Create a culture of awareness- Consider bringing in specialists in the subject to educate staff and create engagement.
2. Define Procurement Criteria – Hotels in regions where sustainable options are scarce might consider WWF guidelines and organic farm certifications. Learn more here.
3. Evaluate Seafood Purchases – Consider cutting down your seafood menu! The Grand Hyatt Singapore has cut down from 600 to 100 options.
4. Work with Suppliers to Manage Overall Costs – Consider using fewer, more reliable suppliers. They can likely help you cut costs and find the best menu options.
5. Avoid Endangered Species – Work to identify endangered species and avoid them completely unless a sustainable source can be provided. There are lots of options out there, avoid unnecessary ones.
6. Improve the Traceability of the Seafood Supply – Use regulations to make sure your seafood is legal and regulated. Make sure all your seafood is traceable. Read more here.
World Tuna Day (May 2nd) is here to remind us of the importance of managing fish stock sustainably! Read more here.