As the world becomes increasingly interconnected, food supply chain traceability remains a concern. While many labels like “trust marks” and “dolphin free” have caught on, new technologies and information pieces are needed to allow consumers to make safer and more informed decisions about seafood. Soem seafood is made by slave labor in Thailand. Maine plastics are becoming part of the fish we eat. On the plus time, kosher shrimp made from algae could soon become commercially available, as seafood supply chains continue to evolve.

Key Takeaways:

• If the end vision is boat to plate, how can we get there, when the seafood supplier may be thousands of miles away, shipping a product through a complex supply chain that’s riddled with randomness, fragmentation and fraud?
• The problem, as summed up by Tejas Bhatt, director of the Global Food Traceability Center at the Institute of Food Technologists, is this: “Right now we’re nowhere near boat to plate.
• Scientists, policy influencers, advocates, manufacturers, journalists, chefs and restaurateurs recently gathered at the Monterey Bay Aquarium’s Sustainable Foods Institute to dive deep under the surface of the seafood industry.

“More mobile technology (and getting fishing boats to use it) will be essential for change, as will buy-in from big suppliers who can set the standard and offer incentives so fisheries big and small will see the value in tracking their catches.”

http://restaurant-hospitality.com/food-trends/6-things-you-need-know-about-seafood-supply