New Law Requires Seafood Labeling

  • A new law states that labels on the majority of seafood will need to list the country of origin. Some are worried about the amount of time and money this will cost. (Photo by Ivan Pok)

Seafood lovers will soon know where their dinner was caught. A new U.S. law requires most seafood to have a label that names the country it came from. The Great Lakes Radio Consortium’s Peter Payette reports:

Transcript

Seafood lovers will now know where their dinner was caught. A new U.S. law requires most seafood to have a label that names the country it came from. The Great Lakes Radio Consortium’s Peter Payette reports:


The label will tell the country of origin and whether the seafood was farmed or wild. Processed foods like canned tuna or fishsticks will be exempt and smaller stores won’t be required to label their food.


The new law is supported by some in the fishing industry who think shoppers would rather buy seafood caught in U.S. waters. But other suppliers and retailers complain the law is forced marketing and has nothing to do with food safety.


Linda Candler is with the National Fisheries Institute. She says it will cost billions of dollars for the industry to keep track of all the necessary information.


“We’ve already heard from several retailers that, in order to keep their record keeping to a manageable level, they will cut the number of their suppliers. Meaning, they’ll have less flexibility in price.”


The law is now in effect. But the U.S. Department of Agriculture won’t enforce it for six months. They say that will give the industry some time to adjust to new requirements.


For the Great Lakes Radio Consortium, I’m Peter Payette.

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Chefs to Boycott Genetically Modified Fish

People have been eating genetically modified vegetables and grains for several years. Now a genetically altered salmon might be headed for the market. The Great Lakes Radio Consortium’s Rebecca Williams reports that a few hundred seafood retailers are planning to boycott the new fish:

Transcript

People have been eating genetically-modified vegetables and grains for several years. Now, a
genetically-altered salmon might be headed for the market. The Great Lakes Radio Consortium’s
Rebecca Williams reports that a few hundred seafood retailers are planning to boycott the new
fish:


The genetically-altered salmon grow twice as fast as other farm-raised salmon. The Food and
Drug Administration is deciding if it will approve the fish for human consumption.


If it gets to market, it might be tough to find buyers. That’s because of a boycott organized by
environmental groups.


Julie Francis is a restaurant owner in Cincinnati. She’s joining more than 340 chefs, seafood
distributors and grocers in the boycott. Francis is concerned that not enough is known about the
effect on humans and wild salmon.


“I really, being a chef owner, come from the background of, you know, ‘I want the best fish, I
want the best vegetables,’ and I just, it’s just, in my personality, to be concerned about things like
chemicals, and additives, and different things that we just don’t know, I don’t know that much
about.”


The seafood retailers plan to boycott genetically-altered fish until they feel it’s safe to eat. They
also want the FDA to insure that wild fish stocks won’t be harmed.


For the Great Lakes Radio Consortium, I’m Rebecca Williams.

New Invasives Bill Calls for Cooperation

Lawmakers have introduced a bill that they hope will reinvigorate the fight against aquatic invasive species. The Great Lakes Radio Consortium’s Mark Brush reports:

Transcript

Lawmakers have introduced a bill that they hope will reinvigorate the
fight against aquatic invasive species. The Great Lakes Radio
Consortium’s Mark Brush reports:


The bill is an attempt by lawmakers to beef up the National Invasive
Species Act of 1996. Critics say that the old law didn’t go far enough
in protecting the U.S. from importing harmful species.


Allegra Cangelosi is a senior policy analyst with the Northeast-Midwest
Institute. She says that federal and state agencies and research
organizations, must work together to be successful.


“One of the characteristics of these invasive species is that they can
come in your live seafood package or they could come in your bait
bucket, or in your ship – there’s so many different vectors by which
invasive species come, and there’s no one agency that has jurisdiction
over all of them.”


Cangelosi says if the bill is passed into law, it will improve the way
agencies cooperate in tackling the invasive species problem. The bill
also calls for current funding levels to be quadrupled.


For the Great Lakes Radio Consortium, I’m Mark Brush.

Chefs Serve Up Fish Conservation

  • Rick Bayless, a co-founder of Chefs Collaborative, is working to persuade other chefs to think about the environment when they make their decisions about food.

Some restauranteurs are looking at the effect they’re having on the world’s ecology, and as a result their chefs are changing their menus and their recipes so that there’s less pressure on some kinds of fish species. The Great Lakes Radio Consortium’s Lester Graham reports:

Transcript

Some restaurateurs are looking at the effect they’re having on the world’s ecology. And as a result their chefs are changing their menus and their recipes so that there’s less pressure on some kinds of fish species. The Great Lakes Radio Consortium’s Lester Graham reports:

It’s the middle of the week and there’s already more than an hour wait to get a table at this trendy Chicago restaurant. The Frontera Grill is the domain of executive chef and owner Rick Bayless. Bayless is known for several things: a television show on public TV, redefining Mexican cuisine, and co-founding a group that’s concerned about the impact chefs’ decisions have on the environment. The group Chefs Collaborative is especially concerned about what it calls “ecologically responsible seafood procurement.” It’s calling on chefs to learn about which fish species are over-fished, to ask questions of fish providers about the size and quantity of the catch, and to think about what they can do about taking pressure off of depleted fish supplies. The problem is that many of the world’s more popular fish species have been in such high demand; they’re being fished nearly out of existence.

Chef Bayless says restaurants and their chefs play a major role in fish consumption. By making a particular type of fish popular to eat, chefs also help decide what people eat at home or demand from other restaurants. So a chef can make a difference. Bayless says instead of using a popular fish that’s seen its numbers decline due to over-fishing, the chef can substitute another kind of fish, or if necessary take it off the menu.

“I would say that we have taken off – we used to do Chilean sea bass; we no longer do it. We used to do a lot of blue fin tuna; we don’t do hardly any of that anymore. We rarely serve snapper because that’s become a pretty heavily fished species. There’s a lot of things we don’t do that we used to because we realize that diversity is going to be the answer to not over-fishing.”

But the effort to get chefs to think about the ecological consequences of their decisions isn’t embraced by everyone. Many chefs take pride in serving only the very best regardless of the financial or environmental cost. So, some chefs are not willing to take a popular fish off the menu. Bayless says they’ll keep using an over-fished species even though they know the fish’s population is being depleted.

“There’s some great chefs in this country that have more or less made their reputations on dishes that involve Chilean sea bass. And they’re going to be the last ones to change because they think of these dishes as their signatures, so a lot of those guys will shy away from these kinds of discussions.”

And if the chefs demand a fish at any price, there will always be some commercial fishers who will provide it if they can.

Peter Jarvis operates Triar Seafood in Hollywood, Florida. He supplies fish to chefs across the nation. Jarvis says some of his chefs are concerned about over-fishing. They know that certain ocean fish have dropped in numbers and have dropped in size in the past. But sometimes their information is out-dated. Back in the 1980s the Reagan administration pushed the international boundary waters out to 200 miles off the coast.
Then federal agencies closed or restricted fishing for certain species. Some of those populations have rebounded. So, Jarvis says it’s important that chefs talk to their providers rather than make decisions on old information. But Jarvis says it’s a different story farther out in international waters, and along the coasts of other nations. There, he says, little is done to check over-harvesting.

“We don’t seem to have a very good handle on the over-fishing situation outside of our own borders. You know, you go two-hundred miles off into international waters and it’s all renegades out there with very large vessels that are just pillaging the waters.”

And some chefs resort to buying fish from those sources or from countries with weak conservation laws. Even more bothersome to Jarvis are huge trawlers taking tons of fish for fish sticks and fast food fish sandwiches. But Jarvis says the more sophisticated consumer, the kind who frequents upscale restaurants, seems to be willing to put up with some changes on the menu. Chefs tell him that many of their patrons are willing to be flexible.

At the Frontera Grill, the patrons we talked to seemed to agree. We asked Lyn Schroth how she would feel if her favorite restaurant dropped a dish from the menu because that fish was being over-harvested.

“I’d be very happy with them because I wouldn’t want to eat anything that – you know, I’m a big animal lover, okay? And, most the time I don’t know what’s endangered and what’s not. And, the restaurant takes it off the menu, I’m proud of them.”

While restaurant patrons might be willing to make changes for the sake of the environment, getting the message to chefs is harder. Chef Rick Bayless says the culinary schools aren’t talking about the source of foods or the pressure on stocks in the ocean or on the ground with their student chefs.

“I think that’s the biggest disservice this country is making to the next generation of chefs. They’re teaching young chefs mostly to say ‘I’m demanding the best quality,’ but they should be demanding the products that are going to ensure that we have a future. And, they’re not doing that. They’re not teaching them that kind of stuff, about how to be responsible.”

But, Bayless says that some of the young chefs are learning that responsibility on their own through professional organizations such as the Chefs Collaborative and talking with fellow-chefs who are concerned about the environment. And Bayless adds they’re also learning from consumers who put pressure on the restaurants to think about the ecological impact of what they put on the menu.

For the Great Lakes Radio Consortium, this is Lester Graham.

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CHEFS SERVE UP FISH CONSERVATION (Short Version)

  • Rick Bayless, a co-founder of Chefs Collaborative, is working to persuade other chefs to think about the environment when they make their decisions about food.

Some chefs are working on campaigns to raise awareness about ocean fish conservation. Their efforts could mean some changes on your favorite restaurant’s menu. The Great Lakes Radio Consortium’s Lester Graham reports:

Transcript

Some chefs are working on campaigns to raise awareness about ocean fish conservation. Their efforts could mean some changes on your favorite restaurant’s menu. The Great Lakes Radio Consortium’s Lester Graham reports:

Some celebrity chefs from across the nation are working together to stress the importance of conserving fish species. Several fish have been over-harvested and the chefs are calling on their colleagues and consumers to be more ecologically responsible. Rick Bayless is a chef in Chicago and has a television show on public TV. He says his restaurants and chefs have tried to keep informed about the fish they use.

“And then as we hear that certain things are stressed populations or if, for instance, tuna is not coming in as big as it used to be or marlin from Florida is getting smaller and smaller. And we can see that. And then we’ll all sort of get together and go ‘I think we should really not do this anymore because this doesn’t look very good.”

Bayless and other chefs involved in conservation programs are urging people to use fish in a way that doesn’t continue to cause pressure on the fish populations that are disappearing due to over-harvesting.

For the Great Lakes Radio Consortium, this is Lester Graham.

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