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How Transparency Can Protect Your Reputation

Fish in a net

How Transparency Can Protect Your Reputation

The National Restaurant Association recently held a webinar on traceability and safe sourcing that focused on how seafood is fished or farmed, and whether employees are treated fairly.

To help our industry better understand transparency issues in the seafood supply chain, we recently held a webinar on traceability and safe sourcing.

“Don’t get hooked by illegal fishing practices,” focused on how seafood is fished, caught, farmed, and whether employees are treated fairly.

Around 90 percent of seafood consumed in the United States is imported, making it difficult to understand how it’s caught, farmed and processed. That lack of traceability often leaves restaurants uninformed about potential illegal labor practices.

Fishing for answers

Purchasing fish unknowingly harvested with forced labor can be a risk to restaurant brands. Our webinar shared how to purchase seafood without hurting reputations.

The Cheesecake Factory’s Megan Bloomer discussed her chain’s sustainable seafood sourcing policy; Liberty Asia founder Duncan Jepson addressed labor problems some suppliers are facing; and the Monterey Bay Aquarium’s Shawn Cronin offered information on how restaurants can actively track products they purchase.

Here are some takeaways:

Learn more about our industry’s sustainability efforts

Posted by on July 6, 2017.

Categories: Other

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