About G.U.L.F . S ustainable S eafood Program under Audubon - - PowerPoint PPT Presentation

About G.U.L.F .

 S

ustainable S eafood Program under Audubon Nature Institute

 Aquarium, Zoo, Insectarium and

• ther educational facilities in New

Orleans

 Founded in 2012  Home-grown, boots on the ground

program

G.U.L.F . Certification Fishery Improvement Proj ects Outreach and Education

Regional Program

Our Definition of S ustainability

Ecosystem Economy Culture and Heritage Wildlife + Way of Life

• NRA

’s 2016 Trends feature local and sustainable food heavily in the top 10

• S

ustainability is a fixture at international seafood expos

• S

ustainability plays heavily into marketing campaigns

Trending

Why S ustainability Matters

 The New Normal  Market Access New Markets Current Markets S

tability

 Not a price increase guarantee

Companies with S eafood S

• urcing Policies

Community Engagement and Outreach

App and Pocket Guides Festivals Industry engagement Restaurant program

Restaurant Program

 Goals:  Create a community of

restaurants dedicated to local, sustainable seafood

 Train front of house staff

to be ambassadors for the Gulf seafood industry

 Annual dinner series and

“ edible outreach” events throughout the year

Chef Council Tenney Flynn, Chair Cory Bahr Alan Ehrich Kristen Essig Adolfo Garcia Brian Landry Chris Lusk Chris Lynch Ryan Prewitt S usan S picer

Restaurant Partners

Angeline Curious Oyster Co. Palace Café Atchafalaya Cotton – Monroe Peche S eafood Grill Audubon Clubhouse Café Dante’s Kitchen Purloo Balise Dickie Brennan S teakhouse Restaurant R’ evolution Bayona GW Fins Ruffino’s – Baton Rouge Borgne High Hat Café Ruffino’s on the River - Lafayette Bourbon House La Petit Grocery Tableau Carmo Meauxbar Y e Olde College Inn Carrollton Market Nonna – Monroe

S ustainability Certification

 Responsible Fisheries

Management scheme based on F AO/ IS O standards and principles

Code of Conduct for

Responsible Fisheries

Ecolabelling

Guidelines

IS

O 17065

S ustainability Certification

 Regional certification

tailored to Gulf fisheries

Origin + sustainability  Two fisheries in

assessment now

Blue Crab Oyster

Fishery Improvement Proj ects (FIPs)

 Tool to identify what

fisheries management does well

 Highlight areas of

improvement

 Advance our fisheries

to greater sustainability

FIPs developed under GS MFC ODRP- Marine Advancement Plans

 Gap assessment s done using same

F AO document s:

 F

AO Code of Conduct for Responsible Fisheries- converted into operational form as the “ Caddy Checklist” (F AO Fisheries Circular 917, by John Caddy)

 Provided recommendat ions for

areas t hat did not meet full scores

 Engage bot h managers and

indust ry members

MAPs- developed under GS MFC ODRP

 Florida blue crab  Florida stone crab  Alabama blue crab  Alabama shrimp  Louisiana shrimp  Mississippi blue crab  Mississippi shrimp  Texas blue crab  Texas shrimp

MAPs- Currently active

 Florida blue crab  Florida stone crab  Florida shrimp  Alabama blue crab  Alabama shrimp  Louisiana shrimp  Louisiana crawfish  Mississippi blue crab  Mississippi shrimp  Texas blue crab  Texas shrimp

Next S teps

 Continuation of current proj ects

Certificat ion, FIPs, Outreach

 Phase 2 of Certification Ecolabel Traceability

Thank you

John Fallon Assistant Director j fallon@ auduboninstitute.org Laura Picariello Technical Programs Manager lpicariello@ auduboninistitute.org