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

Mar 30, 2024 •283 likes •476 views

About G.U.L.F . S ustainable S eafood Program under Audubon Nature Institute Aquarium, Zoo, Insectarium and other educational facilities in New Orleans G.U.L.F . Founded in 2012 Home-grown, boots on the ground program

  2. About G.U.L.F .  S ustainable S eafood Program under Audubon Nature Institute  Aquarium, Zoo, Insectarium and other educational facilities in New Orleans G.U.L.F .  Founded in 2012  Home-grown, boots on the ground program Fishery Outreach and Certification Improvement Education Proj ects

  3. Regional Program

  4. Our Definition of S ustainability  Ecosystem  Economy  Culture and Heritage  Wildlife + Way of Life

  5. Trending • 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

  6. Why S ustainability Matters  The New Normal  Market Access  New Markets  Current Markets  S tability  Not a price increase guarantee

  7. Companies with S eafood S ourcing Policies

  8. Community Engagement and Outreach Festivals App and Pocket Guides Industry engagement Restaurant program

  9. Restaurant Program Chef Council  Goals: Tenney Flynn, Chair  Create a community of Cory Bahr restaurants dedicated to Alan Ehrich local, sustainable seafood Kristen Essig  Train front of house staff Adolfo Garcia to be ambassadors for the Gulf seafood industry Brian Landry Chris Lusk  Annual dinner series and Chris Lynch “ edible outreach” events throughout the year Ryan Prewitt S usan S picer

  10. 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 Restaurant R’ evolution S teakhouse 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

  11. 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

  12. S ustainability Certification  Regional certification tailored to Gulf fisheries  Origin + sustainability  Two fisheries in assessment now  Blue Crab  Oyster

  13. Fishery Improvement Proj ects (FIPs)  Tool to identify what fisheries management does well  Highlight areas of improvement  Advance our fisheries to greater sustainability

  14. 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

  15. MAPs- developed under GS MFC ODRP  Florida blue crab  Mississippi blue crab  Florida stone crab  Mississippi shrimp  Alabama blue crab  Texas blue crab  Alabama shrimp  Texas shrimp  Louisiana shrimp

  16. MAPs- Currently active  Florida blue crab  Mississippi blue crab  Florida stone crab  Florida shrimp  Mississippi shrimp  Alabama blue crab  Texas blue crab  Alabama shrimp  Texas shrimp  Louisiana shrimp  Louisiana crawfish

  17. Next S teps  Continuation of current proj ects  Certificat ion, FIPs, Outreach  Phase 2 of Certification  Ecolabel  Traceability

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

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