Hy-Vee is excited to announce the launch of a new series of “How To” videos, educating customers on quick and easy meal solutions. These YouTube videos focus on items from Hy-Vee’s full-service meat and seafood departments and can be accessed through a QR code that is placed on corresponding items purchased in the meat and seafood departments.
Stickers like the ones pictured below are placed on items, giving customers an easy way to access delicious recipes. Hy-Vee’s hope is that this will assist customers in new cooking techniques or encourage them to try a new product and prepare it with confidence.
Nearly 30 videos have already been launched, with dozens more in production. Many cuts of meat and seafood are featured. For Seafoodies, some video recipes you may enjoy are: Mahi Mahi Tacos, Simple Seasoned Shrimp, Grilled Salmon, Crab with Garlic Butter Sauce, Seared Tuna Steaks with Pineapple-Peach Salsa and Easy Baked Tilapia. The videos average about a minute in length, letting chefs enjoy a quick overview and then get to work. The video pages also have a link to the full recipe.
View the Mahi Mahi Tacos video here:
The 2016 Seafood Expo North America was held March 6-8. Hy-Vee seafood experts made the trip to Boston to experience the second-largest seafood industry trade show in the world.
The Hy-Vee and PDI teams had productive meetings with many of Hy-Vee’s current and potential new seafood suppliers, gathering information and establishing relationships for the future.
There were thousands of suppliers available for conversation, which was an excellent opportunity for Hy-Vee to make connections. The conference featured more than 20 educational sessions presented by top seafood industry experts, covering the most important and timely issues relevant to today’s seafood business environment.
One of the most notable breakout sessions was titled, “New Tools for Seafood Businesses to Understand Human Rights Risk and Improve Social Compliance.” Moderated by FishWise, Hy-Vee’s nonprofit partner in sustainable seafood, the session addressed human rights and labor violations – globally and domestically – and the challenges the seafood industry faces. Human trafficking and forced labor in seafood production are increasingly reported despite the development of ethical standards, audits and certifications. Hy-Vee and other attendees heard from a diverse panel of industry and human rights experts working to address social issues in the seafood sector.
The Hy-Vee seafood team enjoyed the time in Boston and had the opportunity to thank our seafood suppliers – in person – for their help with reaching our Responsible Choice commitment. Our team looks forward to working with the new vendors we met and offering new information and potentially new products to our customers.
To find out more about the show, visit the Seafood Expo website: http://www.seafoodexpo.com/north-america/conference
In 2011, Hy-Vee ambitiously committed to sourcing our fresh and frozen seafood from environmentally responsible sources and to improving the traceability of our seafood by the end of 2015. In keeping with our sustainability mission to promote the well-being of our customers, employees, communities and the global environment, we recognized our responsibility to work with others to improve the sustainability of global fisheries and aquaculture.
To better achieve this goal, we partnered with FishWise, an environmental nonprofit that promotes the health and recovery of ocean ecosystems and the people that depend on them through environmentally and socially responsible business practices.
We are proud to announce that as of December 2015, 100% of Hy-Vee’s fresh and private label frozen seafood met the goal of being responsibly sourced. This is a 38% increase from when we publicly announced the responsible sourcing commitment in January 2014.
“When we hold ourselves accountable, we force ourselves to be great,” said Nate Stewart, former vice president of perishables and current senior vice president of Hy-Vee’s northern region. “Our customers are smart, and we have to earn their trust every day. We owe it to them to uphold our standards and provide them with what they deserve, which is safe and sustainable seafood.”
Hy-Vee has transitioned 4.9 million pounds of seafood to environmentally responsible sources since the partnership with FishWise began in 2011. Here are some of the important sourcing transitions we have made over the past five years:
- Salmon: All of Hy-Vee’s fresh and private label farmed salmon is responsibly sourced and is Seafood Watch Green- or Yellow-rated. We also offer Green-rated wild Alaskan salmon.
- Shrimp: By engaging in certification strengthening and encouraging shrimp farmers to improve, we were able to source 100% of our fresh and private label frozen farmed shrimp from responsible sources.
- King Crab: In 2012, Hy-Vee transitioned sourcing to 100% Alaskan king crab and started the highly successful annual Alaskan king crab leg promotion.
- Yellowfin Tuna: Hy-Vee’s transition to handline fisheries and MSC-certified fisheries for imported yellowfin tuna resulted in 100% responsibly sourcing of Hy-Vee’s fresh and private label tuna.
Being an industry leader in sustainable seafood means extending our work beyond our direct procurement and engaging with other major retailers, environmental and social NGOs and industry to address the issue of traceability and illegal fishing in global seafood supply chains. In support of legal and traceable seafood in the United States, we publicly supported the passage of federal legislation that addresses illegal fishing and cracks down on human trafficking. Following the FDA’s recent approval of genetically engineered (GE) salmon, we reaffirmed our stance against GE seafood and promised our customers that GE seafood has no place in our stores. Hy-Vee will continue to strive to deliver high quality, responsibly sourced seafood to our customers. We will continue to participate in the leading conversations that are helping to drive improvements industry-wide. When you purchase Hy-Vee seafood, you are supporting best practices that will help to ensure a healthy supply of seafood for generations to come.