20. Seafood labeling Flashcards
What is ecolabel and how does it work?
An ecolabel is a logo printed on a product, meaning that the product is certified by some source to have met certain production standards. It is a market-based tool that is voluntary and used by some industries or non-profit organizations. It works by providing information disclosure to consumers about the product’s attributes, such as sustainability, environmental friendliness, ethical aspects, animal welfare, and food safety.
What are the three basic principles that the Marine Stewardship Council (MSC) uses to evaluate potential fisheries?
The MSC uses three basic principles to evaluate potential fisheries, including sustainable fish stocks, minimizing environmental impacts, and effective management. These principles assess whether the fishing is done at a level that can be continued indefinitely, whether it minimizes impacts on the local ecosystem and biodiversity, and whether it complies with laws and management evolves with changing conditions.
What are the consequences of mislabeling in seafood?
Mislabeling in seafood can lead to consumer and government losses, undermining of eco campaigns, and health concerns. For instance, consumers may pay a premium for a more expensive fish species, only to receive a cheaper fish species, which results in consumer losses. Mislabeling can also lead to resource losses and endangered species being labeled as safe species, which poses ecological threats.
What is the role of ecolabels in leveraging for policy changes?
Ecolabels can leverage supply chains to change production practices and improve governance. They can reward health/safety/environmental improvements in practices with market and price benefits. For instance, the Marine Stewardship Council (MSC) is an example of demand-driven reform manifesting through certification labels that are widely recognizable by consumers. MSC opens up green markets and provides higher prices for suppliers.
How can successful labeling programs be achieved?
Successful labeling programs must balance certain factors, including credibility of labeling programs, monitoring, cost of managing labeling programs, and marketing. Certified producers usually pay a fee to cover management costs of labeling programs. If the costs are too high, some firms that meet standards may not get certified, which may add in noises. Thus, successful labeling programs require credible third-party organizations to verify and demonstrate the standards.
What is the main goal of eco-labels in the seafood market?
The main goal of eco-labels is to provide consumers with credible information about the sustainability, environmental friendliness, ethical aspects, animal welfare, and health/food safety of seafood products.
What are the two main certification bodies for sustainable seafood?
The Marine Stewardship Council (MSC) and Aquaculture Stewardship Council (ASC).
What are the three basic principles used by MSC to evaluate potential fisheries?
The three principles are sustainable fish stocks, minimizing environmental impacts, and effective management.
What is the main difference between the MSC and ASC certification programs?
MSC focuses on wild-caught fisheries, while ASC focuses on environmentally and socially responsible farmed seafood.
What is the role of certification labels as a policy tool?
Certification labels help retailers establish their brand and satisfy demand, allow suppliers to differentiate their products and access broader markets, provide credibility and “warm glow” for consumers, and help NGOs improve production practices and governance.
What are some consequences of seafood mislabeling?
Consequences of mislabeling include consumer and government losses, resource losses, undermining eco campaigns, and potential health concerns.
What factors contribute to the success of eco-labeling programs?
Factors include credibility, monitoring, management cost, and marketing.
Why is the ASC label not as prominent on Norwegian farmed salmon in the UK and Norway?
UK consumers are skeptical of fish farming and often assume most salmon is wild, while Norwegian consumers believe that their country’s food production is already sustainable and safe. Thus, less premium is expected for labeling the products.
What are some examples of seafood attributes that can be certified by eco-labels?
Examples include species’ identity, quality (gear used to catch the fish), size of the fish, country of origin, and sustainability.
How do certification labels help consumers?
Certification labels increase consumer confidence in supplier claims, provide “warm glow” through moral fulfillment, and ensure product safety and health.
