Advancing the Global Marketplace for Sustainable Seafood: The Seafood Choices Alliance

SEAFOOD Ecolabelling: Principles and Practice

Volumn , Issue , 2009, Pages 143-160

  Boots, Michael ^a  

^a Seafood Choices Alliance   (United States)

Author keywords

Caviar Emptor; Climate for sustainable seafood conditioning; Coastal Alliance for Aquaculture Reform (CAAR); Give swordfish a break (GSAB) campaign; Natural Resources Defense Council (NRDC); Seafood choices alliance; Seafood choices broad based education, campaigns, markets efforts and fisheries certification; Seafood summit; Shifting perceptions and attitudes

Indexed keywords

EID: 84889296152     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1002/9781444301380.ch7     Document Type: Chapter

References (13)

1. Center for Consumer Freedom (2007) SeaWeb profile. Available at: www.activistcash.com/organizationoverview.cfm/oid/192 [accessed on February 2007].
2. Delgado, C.L., Wada, N., Rosegrant, M.W., Meijer, S. & Ahmed, M. (2003) Fish to 2020: Supply and demand in changing global markets. International Food Policy Research Institute (IFPRI) and World Fish Centre. Washington, DC; World Fish Centre, Penang, Malaysia.
3. Duchene, L. (2004) Eco-buying ups the ante. Seafood Business, 23(10), 1.
4. FAO(2005) The State ofWorld Fisheries and Aquaculture 2004. FAOFisheries Department, Food and Agriculture Organization of the United Nations, Rome.
5. FAO(2007) The State ofWorld Fisheries and Aquaculture 2006. FAOFisheries Department, Food and Agriculture Organization of the United Nations, Rome.
6. Han, G. (1998) 1997 Menus-Old and newshare the plate. Restaurants USAMagazine, May 1998. Available at: www.restaurant.org/rusa/magArticle.cfm?ArticleID=300 [accessed on February 2007].
7. IntraFish (2004) Top trends for 2005. IntraFish, 3(12).
8. McGovern, D. (2006) Sustainability changing global seafood industry. Intrafish, 4(4).
9. NMFS (2005) Fisheries of the United States 2005: Current Fishery Statistics No. 2005. National Marine Fisheries Service, Silver Spring, MD.
10. Perlik, A. (2006) Sea-faring success: appetizer lineups are fresh with seafood, showcasing local, seasonal species and products flown in from around the world. Restaurants and Institutions, April 2006.
11. Prewitt, M. (2000) New pet project. Nation's Restaurant News, December 11, 2000.
12. Ramseyer, R. (2000) Seafood rides wave of popularity on chain menus. Seafood Business, 19(2).
13. Sackton, J. (2007) 'Tipping point' evident at Seafood Summit as consumer demand for sustainability becomes mainstream. Seafood.com News, 30 January, 2007.