Hy-Vee’s Progress toward its Responsible Sourcing Commitment

Hy-Vee is making great strides in its efforts to meet the 2015 Responsible Sourcing Commitment. As of December 2014, 79 percent of Hy-Vee’s fresh and private label frozen seafood meet the goal of being responsibly sourced and traceable or in a time-bound improvement process by year-end 2015. This is an enormous improvement, rising more than 10 percent since an analysis conducted in September.

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The major contributing factor is Hy-Vee’s follow-through on its commitment to transition all farmed shrimp to sources certified to the Global Aquaculture Alliance’s Best Aquaculture Practice (BAP) standard for shrimp. BAP-certified shrimp come with a guarantee from an on-the-ground auditor that the farms and processing facilities are not causing undue harm to the environment. As more of Hy-Vee’s shrimp is BAP-certified, you can expect to see more fresh and frozen shrimp items displaying the Responsible Choice label.

Hy-Vee continues to work to meet and exceed the targets of the Responsible Sourcing Commitment. If the most recent analysis is any indication, Hy-Vee is determined and will succeed in meeting its goals.

Author: Kathleen Mullen-Ley

My name is Kathleen Mullen-Ley, and I am a project manager for FishWise. FishWise, a nonprofit sustainable seafood consultancy, has been working with Hy-Vee to research and recommend seafood product sourcing, develop and implement Hy-Vee's Responsible Choice Seafood materials and staff training, and analyze data to measure progress towards Hy-Vee's 2015 Commitment. I hold a master’s degree in marine biodiversity and conservation from Scripps Institution of Oceanography and a Bachelor of Arts in environmental studies from the University of California Santa Cruz. My graduate research project was an analysis of the World Trade Organization ruling on the U.S. dolphin-safe tuna label and its implications for future market-based marine conservation efforts. My experience analyzing fishery management issues and communicating marine science to diverse audiences combined with my respect for ocean life has made me well-prepared to take on the challenges of sustainable seafood.