Latest news with #sustainableSeafood
Washington Post
28-06-2025
- Business
- Washington Post
Lab-grown seafood is hitting restaurant menus. Would you eat it?
The dinner special at Kann, a Haitian restaurant in Portland, features cubes of salmon with pickled strawberries and spiced tomatoes. It's served with a rice cracker and a bold claim: 'Be the first in the world to taste the future of sustainable seafood.' The Coho salmon, pinkish orange and streaked with lines of white fat, wasn't wild-caught in Alaska or farmed in Chile. It comes from cells grown in tanks at a former microbrewery in San Francisco, and in late May it became the first cell-cultured seafood to receive safety approval from the U.S. Food and Drug Administration. This salmon is intended to be consumed raw, like sushi, or cured, as in ceviche. Kann is the first restaurant to offer it, incorporating it in that light summer dish. Austin-based chef Yoshi Okai served it as sashimi at the Aspen Food & Wine Classic this month and will be including it in the omakase lineup at his Texas restaurant starting in mid July. At least two lab-grown chicken products have previously gotten the FDA's green light. But the okay for the salmon, made by California-based Wildtype, marks a significant milestone for the alternative protein industry, which has been working to produce substitutes for traditional meat and fish that can help meet the world's growing demand for food while minimizing environmental and climate impacts. 'We're not looking to put fishermen out of business, we are not looking to eliminate the need for fish farming,' said Justin Kolbeck, a Wildtype co-founder. 'The amount of seafood that is currently in demand, and where it's projected to go, are so high we actually need all of the production that we're doing from those other tools, plus ours, plus maybe some help from the plant-based world, to be able to meet that demand.' While alternative protein can be made from plants or fermentation, cultivated seafood primarily comes from animal cells. Cells are isolated from specific species, providing the material needed to establish continually usable cell lines. At Wildtype, cells derived from Pacific salmon are grown in big steel tanks and fed with a mix of nutrients, including amino acids, vitamins, salts, sugars, proteins and fats. 'Imagine kind of a fancy Gatorade,' Kolbeck said. He described how the cells are then rinsed in a centrifuge and transferred into a commercial kitchen, where they're mixed with plant-based ingredients to help create form and structure and provide further nutritional elements. The entire process takes about two weeks to create a 220-gram, uniformly cut block of fish. By comparison, it can take at least two years for a living salmon to mature. Seafood, especially fish, is a key source of protein for billions of people around the world — a number that is projected to rise significantly in the coming years. One 2021 study estimated that global fish consumption will increase nearly 80 percent by 2050. But wild stocks are being threatened by overfishing, and while farmed seafood has helped alleviate some of that burden, aquaculture can have its own environmental challenges. Human-made alternatives could be particularly helpful for popular types of seafood, such as tuna and salmon, said Max Valentine, senior scientist and director of Oceana's illegal fishing and transparency campaign. 'It shouldn't be seen as the Holy Grail to save oceans, but I do think it would provide an avenue for alternatives to reduce pressure,' she said. 'We're addressing food security,' said Lou Cooperhouse, founder and president of BlueNalu, a San Diego-based company making cell-cultured bluefin tuna. 'Wildtype's approval was really great for the whole industry.' These sorts of products could also be options for consumers who are wary of contaminants that may be found in wild-caught and farmed fish, said Aryé Elfenbein, a Wildtype co-founder. What's more, cell-cultured seafood could help cut down on waste, since lab-cultivated blocks of protein can be used in their entirety and don't create leftover scraps. 'The first slice is the same as the last slice,' Kolbeck said. Some proponents of lab-grown seafood have touted additional environmental benefits, including fewer emissions and less harm to ocean ecosystems. Cooperhouse said making BlueNalu's sushi tuna toro product requires energy and water but that the company's estimated footprint 'pales in comparison' to the impact of commercial fishing. While BlueNalu and other companies have done assessments of their environmental impact, some experts say an accurate picture might not be possible without production facilities being at full scale. 'I haven't seen any really comprehensive life cycle analysis on the comparison of this technology to other technologies,' said Sebastian Belle, president of the National Aquaculture Association, a trade group. 'At the end of the day, that's really what we need to really understand is it better or is it the same or is it worse? And we need do that science.' For cell-cultivated seafood to really take off, there needs to be an appetite for it. 'We're just beginning this journey, and the big question that everybody has is what will the consumer response be?' Belle said. Consumer interest in alternative proteins has appeared to plateau in recent years. Meanwhile, several states have moved to ban cell-derived meat, and in certain cases, such as Florida, have broadened restrictions to include seafood. In turn, some cultivated seafood companies say it has been challenging to entice investors. 'A lot of potential investors, I think, are trepidatious,' Kolbeck said. 'Specifically those who maybe have had some investments in the plant-based space that haven't penned out well and haven't had a great return, they look at this and are like, is this the same thing? Is it not? 'Objectively, capital is a lot harder to find today than it was four years ago,' he continued. These fish alternatives must match wild-caught or farmed options on price, taste, texture and nutrition, Valentine said. When she tried a lab-grown salmon product several years ago, she said the texture wasn't the same as a traditional filet. 'It kind of gives uncanny valley,' she said. 'It's not quite fish, it's something else.' But companies such as Wildtype saythey can give consumers what they want. 'Because we're making the product literally from the cell up, we can tune a lot of things based on consumer feedback, like shape, strength of the flavor, even the color,' Kolbeck said. 'Texture is a little bit harder, but it's also something that we could work on. … All of those things are things that we can actually change.'
Associated Press
23-06-2025
- Business
- Associated Press
Seafood Industry Leader Luke's Lobster Closes Strategic Growth Equity Financing
PORTLAND, ME / ACCESS Newswire / June 23, 2025 / Luke's Lobster, the Certified B Corp known for its best‑in‑class, traceable, and sustainable seafood, today announced closing on a minority growth equity financing led by Relentless Consumer Partners with participation from Whole Foods Lobster Luke's Lobster logo 'Since day one, Luke's has been laser‑focused on building transparent supply chains that deliver industry leading value to the harvesters, cut out middlemen, and offer premium seafood at the best price to our customers. Our vision is to become the world's most trusted seafood company and this investment is a validation and accelerant towards achieving that mission,' said Luke Holden, founder & CEO of Luke's Lobster. 'Closing on this funding coming from such highly value-added investors provides significant financial resources as well as customer-facing expertise to continue growth in our restaurants, branded consumer packaged goods, and wholesale seafood lines of business.' Relentless Consumer Partners, an investment firm specializing in brands who redefine the consumer experience, identified Luke's Lobster as a leader in sustainably sourced seafood and consumer loyalty, with a substantial untapped opportunity for growth. 'Luke's checks every box: exceptional product quality, unwavering mission, and a passionate customer base,' noted John Burns, CEO at Relentless Consumer Partners. 'We're thrilled to help support Luke and the team in accelerating the next phase of growth without compromising the brand's core values.' For Whole Foods Market, participation in the investment round deepens the relationship with Luke's Lobster, a longstanding supplier for the retailer who was awarded top honors in 2018 as Whole Foods Market's Supplier of the Year, and sets the stage for Luke's Lobster to continue the growth of their seafood business as a whole including across a variety of seafood species beyond lobster. 'Our customers consistently look to Whole Foods Market for an unparalleled seafood selection that meets our rigorous standards for sustainability and quality, as well as our Seafood Code of Conduct,' said Jennifer Coccaro, Vice President of Meat & Seafood for Whole Foods Market. 'We look forward to what's next for Luke's Lobster, and continuing our longstanding collaboration with a brand that is beloved by our stores and customers.' The investment capital will expand Luke's Lobster's branded consumer packaged goods product offerings and distribution footprint, support new restaurant openings around the country, and drive innovation and growth within the seafood industry as a whole. Under the terms of the transaction, Luke's current leadership team will maintain day‑to‑day operational control, while Relentless Consumer Partners and Whole Foods Market will provide strategic guidance and resources. ### About Luke's Lobster Luke's Lobster was born out of the dream of Maine native and third-generation lobsterman Luke Holden to bring the quality, affordable lobster rolls of his youth to NYC. After meeting his co-founder Ben Conniff on Craigslist, the two twenty-somethings, along with Luke's dad, Jeff Holden, who is the very first licensed lobster processor in the state of Maine opened their first lobster shack in a 250 square foot space in NYC's East Village in October 2009. Nearly 16 years later, the family business now includes Luke's brothers Bryan and Mike. In 2018, Luke's furthered their growing seafood company's commitment to sustainability and socially conscious business practices by becoming a certified B Corporation®, reflecting Luke's Lobster's deep devotion to each of its communities, its family of teammates, and the environment. Luke's is now the highest scoring B Corp Certified seafood company in the US, and in 2024 was a recipient of Travel + Leisure's Global Vision Award. Please visit for more information. About Relentless Consumer Partners Relentless acquires and invests in high-potential consumer brands, taking an active role in driving outsized shareholder returns. We have a relentless devotion to supporting entrepreneurs as they push the boundaries between passion and obsession, and we are fanatical about elevating products, services, and experiences that empower people to live better lives. For two decades we have partnered with extraordinary founders and teams to build brands that are redefining consumer experience across health, wellness, consumer healthcare, sports and fitness. For more information visit Contact InformationCarla Tracy PR/Communications 646-591-7126 SOURCE: Luke's Lobster press release
CNA
17-06-2025
- General
- CNA
Commentary: Endangered eels in unagi dishes reflect deeper issues in seafood industry
SINGAPORE: When I explain my research on the conservation status of the grilled eels Singaporeans eat, people are confused. 'Why would this matter?' or 'Eels can't be endangered, right?' Before I learned about the lucrative illegal eel smuggling industry and the various environmental threats eels face, that was also my response. But, as my recently-published study showed, virtually all of the unagi sold in Singapore consists of endangered freshwater eels (anguillids) – likely moving the American eel toward critical endangerment. Beyond unagi, many other seafood dishes in Singapore have less than savoury environmental impacts. WWF Singapore highlighted in 2021 that 75 per cent of the seafood species consumed in Singapore are unsustainable, with 120,000 tonnes of seafood eaten per year. The problem of eel thus speaks to wider issues we face as consumers of seafood. WE DON'T KNOW WHAT WE'RE EATING When we eat seafood in Singapore, we often don't know what we're eating and how it's produced. Singapore imports over 90 per cent of the food we consume, and in 2024, 6 per cent of consumed seafood came from local farms. Many things make identifying seafood difficult. Even when we can see what the animal is, like at wet markets or supermarkets' whole fish sections, they can still be difficult to tell apart visually. It's easy to tell if a whole, live eel is an anguillid rather than a moray, but less easy to visually differentiate certain anguillid species. Seafood also can reach us far removed from how it once looked. For instance, unagi mostly arrives as fillets that are seasoned and grilled, eliminating all the features you'd use to figure out what species you're eating – like colour, fin shape or body shape. This issue plagues not only eels. It can be hard to realise we're threatening vulnerable shark species like hammerheads when purchasing dried shark fin, or endangered whiprays when eating grilled sambal stingray. The same is true of heavily processed products like fish- or shrimp balls, which sometimes contain pork or lack the crustaceans they are named for. Furthermore, ambiguous labelling is part of the issue. Vague general names like 'eel', 'stingray' or 'shrimp' can obfuscate the species we're consuming. Less valuable seafood can be upsold under the guise of more premium products. For instance, fish roe could be sold as prawn roe, and farmed salmon sold as wild-caught salmon. Besides not knowing what's in our seafood dishes, we also do not know what journeys they took to reach our plates. When asked where eel products came from, most sellers told me the eels were 'farmed in Taiwan'. However, given the fact that eels can't be bred at industrial scales, the eels grown to saleable size in East Asian farms are always wild-caught and likely from illegal or unregulated fisheries. The many steps involved in fishery supply chains can hide unsustainable practices like destructive bottom trawling (silver pomfret), overfishing (many regional groupers), and even slave-like conditions on fishing boats (Thai prawn and squid). LEARN TO BE CURIOUS One thing we can do as consumers is to be curious. When we eat seafood, we can ask 'What am I eating?', 'Where is it from?', and 'How is the animal fished?' Labels from organisations like the Aquaculture Stewardship Council (ASC) and Marine Stewardship Council (MSC) help identify products that are more sustainable. One can also turn to resources like the WWF Singapore Seafood Guide, or news articles and scientific papers on commonly eaten seafood. Unfortunately, there is only so much individual consumer choice can do when labels are vague or misleading – which is where regulations and science can help. For instance, Taiwanese scientists who studied tuna mislabelling highlighted that it is common practice in the European Union to label seafood with scientific names. It's necessary to create standardised lists of seafood products' scientific names alongside approved common names and widely used vernacular names according to the 'one species-one name' principle. Researchers and government or international regulatory bodies can use molecular biology to accurately identify seafood, but forensics techniques have their limits. Deep-fried or extensively heat-damaged samples are not easy to analyse, and some fish populations including anguillid eels interbreed so internationally that it's difficult to split them up by geographical range based on their DNA. It's therefore important to lobby for larger-scale changes to seafood markets, through supporting more sustainable food production and demanding more supply chain transparency including better labelling. Returning to anguillid eels, conversations about eel trafficking by the media and scientists went a long way toward making the eels' plight visible to unagi-eaters. Having faced my research findings and those of other eel researchers, I've stopped eating unagi and encourage others to stop or reduce their unagi consumption. As our seas face the triple threat of unsustainable resource use, the climate crisis and ocean acidification, it will be important for us to talk about the animals that seem ugly or not worth our time, and to fight against the current for change.
Travel Daily News
27-05-2025
- Business
- Travel Daily News
Novotel celebrates one year of ocean sustainable partnership with WWF
Novotel launches sustainable seafood principles with WWF and announces new plant-forward ambition ahead of World Ocean Day. PARIS – Ahead of World Ocean Day (8 June), Novotel marks the first anniversary of its transformative three-year partnership with the World Wide Fund for Nature (WWF), reaffirming its commitment to protecting the wellbeing and longevity of the ocean with the launch of two new food policies: Novotel's Sustainable Seafood Principles in partnership with WWF France and the launch of a pioneering global Plant Forward food ambition across 600 hotels. 'At Novotel, we are taking decisive action to protect our oceans, and the partnership with WWF is a driving force of this commitment,' said Jean-Yves Minet, Novotel Global Brand President. 'Through their guidance and expertise, we can drive change at scale across our 600 hotels and more widely across the industry and communities we reach. At Novotel, we're committed to making it easier to make choices that have a positive impact on the longevity of the planet, on marine life, and on future generations. From responsible sourcing to a Plant-Forward approach, our ocean impact strategy is designed to drive real change. Together, we can lead the way toward a healthier, more sustainable future – one positive choice at a time.' Delicious, healthier, more sustainble food The new Sustainable Seafood Principles were created in partnership with WWF and led by the fisheries experts at WWF France. The new guidelines, launched globally across Novotel's 600 hotels, include banning of 350 species of endangered seafood species, and promoting responsible fishing by 2027, serving only MSC-certified wild-caught species or responsibly sourced local fish, and use ASC- or organic-certified farmed seafood for salmon and shrimp, fostering supplier collaboration where needed. WWF France has created Sustainable Seafood Training, a comprehensive global training programme for Novotel chefs, food and procurement teams, and is working alongside Novotel and Accor to improve traceability. Furthermore, Novotel has pioneered a Plant-Forward1 ambition, targeting all its 600 hotels to have a minimum of 25% plant-based menus by 2026. Today 39% of hotels dedicate at least 25% of their menus to plant-forward options. Novotel is committed to offering market leading, tasty, sustainable, and Plant-Forward philosophy at scale, guided by a leading culinary institute. Education and awareness for the next generation Novotel welcomes more than two million family stays a year and this summer families at Novotel will experience two new edutainment games designed by WWF France and Novotel to inspire and empower children to be ambassadors for the ocean. 'Guardians of the Mediterranean' is an interactive card and digital game inspired by the WWF Blue Panda boat, created to educate families about ocean conservation in a fun, engaging way. 'Sea Turtle' is a lively digital quiz that helps children learn about the threats faced during turtle migration, including ghost gear, plastic and pollution. 'Inspiring and educating the next generation is key to protecting our ocean,' added Jean-Yves. 'By engaging young minds through play, we plant the seeds of awareness, empathy, and action for a healthier, more sustainable marine future. As a leading family-friendly hotel brand, Novotel is perfectly placed to champion this vital mission.' A year of progress: Strengthening Novotels's commitmnent to the oceans Since its launch in June 2024, Novotel has made significant strides to deliver upon its ocean preservation and sustainable impact plan: Reduce impact Novotel's commitment to reducing its impact aligns with Accor's industry-leading mission towards positive hospitality, including: Phasing out single-use plastics across Novotel hotel operations Installing large-format and refillable dispensers in hotels Minimizing food waste through innovative solutions and guest engagement Launched microplastic filter pilots in two Novotel hotels2 in France to reduce impact from hotel laundry Deliucious, healthier and more sustainable food choices In addition to the new Plant-Forward ambition and Sustainable Seafood Principles, Novotel has implemented significant actions: A globally managed Fishery Improvement Project (FIP) was launched in Q1 2025 in collaboration with WWF, including support of the Indian Squid FIP in Kerala, India Launched a partnership with Seafood Souq to ensure all seafood suppliers and products are onboarded to SFS Trace and meet required traceability standards, including an 18-hotel pilot in the Middle East3. A Seafood Taskforce procurement project has been launched in Europe in collaboration with WWF France, working directly with five suppliers to improve traceability as part of the brand's commitment to support WWF's ambition for sector-wide change throughout the supply chain. Enhance education and ocean awareness Novotel is committed to raising awareness of the importance of the ocean to modern life, inspiring hotel teams, guests and communities to positively contribute to a more balanced life with the ocean. New global Ocean Awareness Training for all Novotel teams in all 600 hotels, enhancing their knowledge and inspiring their action and commitment. The training has been developed in partnership with AXA Climate. New WWF Sustainable Seafood Training: for all chef, F&B and procurement teams, including the impact of overfishing, sustainable seafood sourcing and best-in-class sustainability practices in restaurants. Edutainment in-hotel events, programming and games to inspire positive action amongst the Novotel community. Contribute to reasearvh and innovation Novotel is supporting essential WWF France conservation projects around the world, investing to support ocean impact, research and action through critical projects. 1. The protection of Posidonia in the Mediterranean Where: Europe Europe Why: Per hectare, the Posidonia meadow sequesters five to seven times more carbon than the tropical forest Status: Action plans underway in 9 coastal cities; 8 mooring fields in project; and 73 buoy conversions completed in 2024 and 41 planned in 2025. 2. The identification and removal of 'ghost gear' Where: Mediterranean Sea Why: Lost, abandoned and otherwise discarded fishing gear are a major threat to marine life Status: Over 1,000 hectares prospected in Bonifacio; several4 nets identified; pilot retrieval with underwater robots scheduled for 2025–2026; new prospection missions in Calanques and Ajaccio planned. 3. Supporting the WWF France's Blue Panda boat Where: Europe – France, Greece, Türkiye, Italy and Croatia Why: The Blue Panda sails across the Mediterranean conducting missions to develop science-based solutions and recommendations to protect Mediterranean marine life, to raise public awareness, and leading lobbying missions with countries and communities. Status: 2024 campaign completed across France, Greece, Turkey, Italy and Croatia; educational visits reached 550+ children in France; Cap Cétacés anti-collision system tested; ghost gear prospection and Marine Protection Areas studies conducted; Blue Panda to be in Nice 8–14 June for UNOC with stakeholder events. 4. Tracking and tracing marine turtles Where: Global, with a specific focus on Asia-Pacific Why: Six of seven species of marine turtles remained threatened by harvesting, illegal trade, being caught by commercial fisheries and the loss of nesting beaches. Mapping nesting beaches, migratory corridors and foraging grounds for critical turtle populations. Status: 'Blue Corridors' initiative launched October 2024; over 12,600 turtles tracked globally; data gathering and connectivity analysis ongoing in 2025; update to be published by WWF at UNOC 2025. 5. Protecting the sea turtles of the Western Atlantic Where: Guiana Shield Why: Mobilising civic society and fighting illegal, unreported and unregulated fishing will help protect leatherback turtles breeding on coastal areas of the Guianas, and green and olive ridley turtles from Brazil to Venezuela. Status: Youth ambassador programme launched; regional delegation to attend UNOC in June 2025; field projects including eco-guide training, citizen science, and advocacy actions ongoing through 2025-2026. Ludovic Frère Escoffier, Ocean Program Manager, WWF France, said: 'Protecting the ocean also means protecting our common future. Faced with the growing threats of overfishing, pollution and loss of biodiversity, economic players have a key role to play. We welcome Novotel's commitment to integrating the preservation of marine ecosystems into its strategy. By collaborating with influential companies in the tourism sector, together we are accelerating the transition to more sustainable, responsible practices that are compatible with ocean resilience.' 'The ocean is our planet's greatest source of balance – the 'lungs of the world',' added Jean-Yves Minet. 'It regulates climate, supports livelihoods, and protects ecosystems. But that balance is at risk. To secure a sustainable future, we must rebalance our relationship with the oceans, reducing our impact and ensuring marine health. Our wellbeing is deeply tied to the health of the ocean. Protecting the ocean isn't just about the environment, it's about supporting human health and longevity too.' What's next for Novotel? Positive steps to impact ocean longevity Looking ahead, Novotel remains committed to amplifying its impact by: Collaborating with industry leaders at UN Ocean Conference in Nice to drive meaningful change WWF Sustainable Seafood Training – launching summer 2025 Ocean Awareness Training in partnership with AXA Climate – launching summer 2025 Expanding sustainable seafood practices across all hotels Embedding a new Plant-Forward menu strategy in all hotels Introducing new guest engagement programs focused on ocean preservation Continuing to support critical WWF France ocean preservation projects around the world 6. Plant-based dishes at Novotel hotels Azzurra Kitchen @ Novotel Monte Carlo: Beetroot and Chickpea Hummus with Tahini, Fresh Herbs, spring vegetables and purslane shoots. MOKU @ Novotel Cairns Oasis Resort: Green Paw Paw Salad with green paw paw & carrot, avocado, soft herbs, edamame, nam jim dressing, cassava crackers & charred lime Novotel Melbourne Airport – Boccata Restaurant & Bar: Rigatoni with Confit Tomatoes, Stracciatella and Pangrattato Bokan @ Novotel London Canary Wharf: Black Lime Tofu, Dashi Broth with an Onion and Spinach Marmalade – part of the vegan tasting experience and vegan bottomless brunch Flying Elephant @ Novotel Dubai Al Barsha: Zameen Ke Kebab, honey glazed beet, spicy mascarpone, Masala plum coilee Ici&là @ Novotel Strasbourg Centre Halles: Quinoa Lover Burger with quinoa-chili galette, Alsacian cheddar, pesto rosso, aubergine, courgette and green salad
Yahoo
17-05-2025
- Business
- Yahoo
The Aldi Salmon Scandal That Everyone Forgot About
Recently, Aldi found itself in hot water over something most customers probably didn't even know was an issue -- the store's farmed salmon. When you check on the internet, people really seem to love Aldi's salmon and most people take food packaging at face value, especially if something is marked as a sustainable product. The upper corner of Aldi's salmon packets used to feature the words "Simple. Sustainable. Seafood." Though most customers could see no issue with this, a few advocacy groups saw things differently. Toxin Free U.S.A. filed a complaint in 2021, accusing Aldi of misleading marketing, stating that the store's salmon reportedly came from Chilean fish farms that used unsustainable practices and toxic chemicals. Plenty of folks were drawn to the "responsibly sourced" label, thinking it meant clean water, healthy fish, and minimal environmental damage. Farmed fish can help reduce overfishing in oceans, but not all farms operate on the same ethical or environmental level. And, once customers learned more, that "simple seafood" started to look a little suspect. Read more: 10 Cheap Fish That Are Absolutely Not Worth Buying Toxin Free U.S.A., along with legal representation from Richman Law and Policy, filed a full-on complaint. They claimed Aldi was misleading consumers by slapping feel-good labels on fish that didn't live up to the hype. According to the nonprofit, these weren't just any farmed fish, they were raised in conditions that included heavy chemical use and feed laced with ethoxyquin, which is not approved for use in human food in the United States but is still used in fish feed. The presence of that chemical alone was enough to make waves. So, Aldi's marketing was hit hard as this wasn't a complaint about the fish itself but more about how the fish was sold. In a world where food labels already confuse people, putting a sustainability badge on a product with known red flags felt dishonest. The case drew attention to the gap between marketing buzzwords and actual sourcing practices. Though Aldi eventually settled and agreed to change its labeling, the damage to its reputation had already been done ... or so you'd think. In response to the pressure, Aldi made some changes. The company didn't admit wrongdoing, but it did agree to adjust its marketing language to avoid future confusion. That meant walking back claims like "sustainable" and rethinking how it promoted its farmed fish. It was a quiet resolution that didn't include any massive recalls or bold press releases; it was just a simple behind-the-scenes fix that most shoppers probably didn't notice. But, for those keeping tabs on food transparency, it was a reminder of how deceptive labels can be. Aldi's salmon still lines shelves in stores, and many customers continue to buy it without giving much thought to its origin. That's part of the problem, though -- once the scandal faded from headlines, so did the pressure. There's no guarantee that sourcing practices have improved, and watchdog groups are still skeptical about farmed fish from regions like Chile. (Some customers have also said that you should think twice about buying lunch meat from Aldi due to suspiciously lengthy expiration dates.) At the end of the day, most people want affordable seafood and assume the store has done its homework. For the highest quality, there are certain things you should look for when buying salmon, and if you care about the environment, understanding where your fish comes from should be on that list. If this situation proves anything, it's that "sustainable" isn't always as simple as it sounds. For more food and drink goodness, join The Takeout's newsletter. Get taste tests, food & drink news, deals from your favorite chains, recipes, cooking tips, and more! Read the original article on The Takeout.
