Why Does Your Restaurant Need to Switch to Sustainable Seafood Now?
Let’s be honest—if you’re still hesitating about sourcing certified seafood, you’re already falling behind. Last year, I spoke to a procurement manager at a five-star hotel in Central, and this is what he said:
“No MSC or ASC certification? You won’t even get a chance to quote.”
This isn’t environmental idealism—it’s business reality.
Three Certification Systems: Your Competitive Edge or Survival Baseline?
MSC (Marine Stewardship Council): The Gold Standard for Wild-Caught Seafood
Imagine your supplier claims their salmon comes from a “sustainable fishery” but can’t provide MSC certification. Would you take the risk? MSC isn’t just a piece of paper—it represents scientific assessments, traceability systems, and regulatory compliance.
Practical Benefits:
- During food safety crises, you have a complete traceability chain.
- When guests inquire about seafood origins, you have a professional answer.
ASC (Aquaculture Stewardship Council): The Shield for Farmed Seafood
Farmed seafood accounts for over half of the global supply, but quality varies widely. ASC certification is like insurance for your farmed seafood—environmentally friendly, no misuse of antibiotics, and labor rights are protected.
BAP (Best Aquaculture Practices): The Transparency Test for Supply Chains
BAP’s four-star rating system is like Michelin stars for restaurants—the more stars, the more transparent the supply chain. International hotel chains often require 3-4 BAP stars. This isn’t a suggestion; it’s a mandatory standard.
Chain of Custody Certification: Don’t Let One Link Ruin the Entire Chain
Here’s a harsh truth: even if you purchase certified seafood, if the importer or distributor doesn’t have Chain of Custody (CoC) certification, you can’t legally use the “sustainable” label.
Real Example:
Last year, a restaurant had to remove all their “sustainable seafood” promotions because their supplier lacked CoC certification, leading to customer complaints.
Changing Customer Demand: From Choice to Necessity
Here’s the current reality: large corporate clients, international hotel chains, and restaurant franchises are under pressure to deliver ESG reports. For them, certified seafood isn’t a bonus—it’s a basic requirement.
No certification? You won’t even qualify to bid.
