Supermarket Perimeter - February 2020 - 55

LAST YEAR WAS A GREAT ONE FOR ALASKAN SEAFOOD and for
making consumers more conscious of sustainable sourcing, says
Megan Rider, domestic marketing director of the Juneau-based Alaska
Seafood and Marketing Institute (ASMI).
"Consumers are increasingly interested in eating sustainably, which
for many means replacing at least some meat in their diets with more
seafood and plant-based foods, but also paying attention to the source
and supply chain of those items," she says. "Chains like Whole Foods,
Publix and the Seattle-based PCC Community Markets, among others,
are committed to sourcing sustainable seafood, much of it from Alaska's
waters."
In 2020, ASMI expects to build on its successes in 2019, Rider says.
The institute recently wrapped up research indicating that consumers
across all age groups want to increase their seafood consumption in the
coming year more than other food groups.
Gen Z shoppers, in particular, she says, are more attuned to knowing
where their food comes from, making wild, sustainable seafood from
Alaska the perfect protein choice.
And with flexitarianism on the rise, as well as keto and paleo diets
holding their ground, wild Alaska seafood is perfectly poised to add
sought-after nutrients like omega-3s to a variety of eating styles.

Pollock: a sustainability pioneer
In 2020, the Washington, D.C.-based Marine Stewardship Council will
focus much of its efforts on promoting sustainable Alaskan pollock, says
Jackie Marks, the group's senior public relations manager.
The reason? Pollock is celebrating its 15th year of being MSC-certified
for having the highest sustainability bona fides. Alaskan pollock was just
the second fishery to be certified by the group (Australian lobster was
first), and the first in North America.
"There are a lot of different elements to this great fish," Marks says.
"It's an American fishery, for one. A lot of people don't know that pollock
comes from Alaska. And it's a real pioneer in sustainability."
Alaskan pollock fishermen also go "above and beyond" in their
efforts to reduce waste, Marks says. Alaskan pollock, for instance, are all

processed and packaged on board the fishing vessel, which keeps their
carbon footprint small.
Waste products are saved for fish oil and meal products, and product
that can't be marketed is donated to shelters in Alaska and the Pacific
Northwest.
"They do a lot to make sure 100% is utilized," she says.
Pollock is underrated, something that MSC and the Genuine Alaska
Pollock Producers are trying to correct, Marks says.
"Pollock is somewhat nondescript. It winds up in products people
don't generally realize have pollock," she says.
Surimi, a paste that is used as a crab substitute, is typically made from
pollock, for instance. There's a good chance pollock is in the breaded
fish finger and other fish products you buy at the grocery store.

Third-party certification, guaranteed
When it comes to sustainable, Alaska sets the bar very high.
"When retailers source from Alaska, they can rest assured that all seafood that comes out of the state will be wild, sustainably caught, every
time," Rider says. "Alaska is the only state whose Constitution explicitly
mandates sustainability, and every aspect of Alaska's fisheries has been
strictly regulated, closely monitored and rigidly enforced for nearly five
decades."
Many of Alaska's seafood species, in fact, are "dual-certified" under the Marine Stewardship Council (MSC) and Alaska
Responsible Fisheries Management (RFM), she adds.
RFM is a third-party certification program for wild-capture fisheries,
which adds another level of documented third-party sustainability
assurance for fisheries and ensures responsible fishing and supply chain
traceability.
ASMI is constantly working to communicate the benefits of eating
sustainably sourced seafood, both for consumers' individual health and
for the health of the planet, Rider says. The group encourages retailers
and shoppers to "Ask for Alaska," being confident that any seafood that
comes out of Alaska will be wild, sustainable and high quality.
"We also have partnerships with services for shoppers like Fexy and

AIMING HIGH IN 2020
The Washington, D.C.-based
Marine Stewardship Council is taking advantage of a numerical coincidence this year. In 2020, the group's
goal is to get 20% of the world's
supply of seafood MSC-certified for
sustainability.
"We're currently a little over 15%,
so we're definitely moving in that
direction," says Jackie Marks,
MSC's senior public relations

www.supermarketperimeter.com

manager. "We have a lot to do in
2020 but we'll definitely keep going
towards it."
Released in October, the 2020
campaign is getting a second boost
in February and March, as many
Americans prepare to change their
Friday diets for Lent.
"It's just another way to reach the
American consumer to get seafood
that's food for you and good for the
ocean," Marks says.

FEBRUARY 2020 - 55


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Supermarket Perimeter - February 2020

Table of Contents for the Digital Edition of Supermarket Perimeter - February 2020

Supermarket Perimeter - February 2020
Editor's Note - Meat fights back
Contents
The wire
Meal matters
Building trust
Bakery - Europain 2020
Bakery - Sourdough
Deli - Soups
Deli - Asian Cuisine
Meat & Poultry - Packaging
Meat & Poultry - Grass-fed
Produce - Snacks
Produce - Berries
Seafood - Sustainability
Food Safety - Instore bakeries
Commissary Insider
Classifieds
Ad index
Fresh takes
Supermarket Perimeter - February 2020 - Supermarket Perimeter - February 2020
Supermarket Perimeter - February 2020 - BB - 1
Supermarket Perimeter - February 2020 - BB - 2
Supermarket Perimeter - February 2020 - Supermarket Perimeter - February 2020
Supermarket Perimeter - February 2020 - 2
Supermarket Perimeter - February 2020 - Editor's Note - Meat fights back
Supermarket Perimeter - February 2020 - Contents
Supermarket Perimeter - February 2020 - 5
Supermarket Perimeter - February 2020 - The wire
Supermarket Perimeter - February 2020 - 7
Supermarket Perimeter - February 2020 - Meal matters
Supermarket Perimeter - February 2020 - 9
Supermarket Perimeter - February 2020 - 10
Supermarket Perimeter - February 2020 - 11
Supermarket Perimeter - February 2020 - 12
Supermarket Perimeter - February 2020 - 13
Supermarket Perimeter - February 2020 - Building trust
Supermarket Perimeter - February 2020 - 15
Supermarket Perimeter - February 2020 - 16
Supermarket Perimeter - February 2020 - 17
Supermarket Perimeter - February 2020 - 18
Supermarket Perimeter - February 2020 - 19
Supermarket Perimeter - February 2020 - Bakery - Europain 2020
Supermarket Perimeter - February 2020 - 21
Supermarket Perimeter - February 2020 - 22
Supermarket Perimeter - February 2020 - 23
Supermarket Perimeter - February 2020 - Bakery - Sourdough
Supermarket Perimeter - February 2020 - 25
Supermarket Perimeter - February 2020 - 26
Supermarket Perimeter - February 2020 - 27
Supermarket Perimeter - February 2020 - Deli - Soups
Supermarket Perimeter - February 2020 - 29
Supermarket Perimeter - February 2020 - 30
Supermarket Perimeter - February 2020 - 31
Supermarket Perimeter - February 2020 - Deli - Asian Cuisine
Supermarket Perimeter - February 2020 - 33
Supermarket Perimeter - February 2020 - 34
Supermarket Perimeter - February 2020 - 35
Supermarket Perimeter - February 2020 - Meat & Poultry - Packaging
Supermarket Perimeter - February 2020 - 37
Supermarket Perimeter - February 2020 - 38
Supermarket Perimeter - February 2020 - 39
Supermarket Perimeter - February 2020 - 40
Supermarket Perimeter - February 2020 - 41
Supermarket Perimeter - February 2020 - Meat & Poultry - Grass-fed
Supermarket Perimeter - February 2020 - 43
Supermarket Perimeter - February 2020 - 44
Supermarket Perimeter - February 2020 - 45
Supermarket Perimeter - February 2020 - Produce - Snacks
Supermarket Perimeter - February 2020 - 47
Supermarket Perimeter - February 2020 - 48
Supermarket Perimeter - February 2020 - 49
Supermarket Perimeter - February 2020 - Produce - Berries
Supermarket Perimeter - February 2020 - 51
Supermarket Perimeter - February 2020 - 52
Supermarket Perimeter - February 2020 - 53
Supermarket Perimeter - February 2020 - Seafood - Sustainability
Supermarket Perimeter - February 2020 - 55
Supermarket Perimeter - February 2020 - 56
Supermarket Perimeter - February 2020 - 57
Supermarket Perimeter - February 2020 - Food Safety - Instore bakeries
Supermarket Perimeter - February 2020 - 59
Supermarket Perimeter - February 2020 - 60
Supermarket Perimeter - February 2020 - 61
Supermarket Perimeter - February 2020 - 62
Supermarket Perimeter - February 2020 - Commissary Insider
Supermarket Perimeter - February 2020 - 64
Supermarket Perimeter - February 2020 - 65
Supermarket Perimeter - February 2020 - 66
Supermarket Perimeter - February 2020 - 67
Supermarket Perimeter - February 2020 - 68
Supermarket Perimeter - February 2020 - 69
Supermarket Perimeter - February 2020 - 70
Supermarket Perimeter - February 2020 - 71
Supermarket Perimeter - February 2020 - Classifieds
Supermarket Perimeter - February 2020 - Ad index
Supermarket Perimeter - February 2020 - Fresh takes
Supermarket Perimeter - February 2020 - 75
Supermarket Perimeter - February 2020 - 76
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