Responsible Choice Seafood: What’s the Difference?

Allow me to preface this post by stating that all of Hy-Vee’s seafood – labeled with a Responsible Choice logo or not – is safe to eat and of the highest quality.

Think back to the last time you were standing in front of the seafood counter in your local Hy-Vee store. You may have noticed that, while many of Hy-Vee’s seafood products have the new ‘Responsible Choice’ label, there are some that do not. What is the difference between products with a Responsible Choice label and those without a label?

The Responsible Choice label identifies seafood products that come from well-managed sources that minimize the environmental impacts of harvesting or farming. Specifically, these products are rated either Green (Best Choice) or Yellow (Good Alternative) by the Monterey Bay Aquarium’s Seafood Watch program, or are certified to an equivalent environmental standard (for example, the Marine Stewardship Council (MSC) certification).

Products that do not have a Responsible Choice label are either Unrated or Red rated by the Seafood Watch Program or are not yet certified to an environmental standard equivalent to Green or Yellow ratings. Some seafood is not yet produced at an environmental standard that meets Hy-Vee’s conditions for a label. Hy-Vee is actively working to improve these seafood items by engaging with fisheries and farms to enhance their environmental performance, or switching products to more sustainable alternatives if improvements cannot be made. As Hy-Vee progresses towards the 2015 goal, you will see more and more products with the Responsible Choice label.

Hy-Vee’s staff is going through extensive training as a part of the new seafood program, so you can feel comfortable asking any questions about the source, quality, and type of seafood at your local Hy-Vee store. Support the health of your family and healthy oceans by purchasing items with the Responsible Choice label.

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.

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