Hy-Vee Achieves Sustainable Seafood Goal

Hy-Vee announced that 100 percent of its fresh and private label frozen seafood now comes from responsible sources. In 2011, Hy-Vee committed to procuring its fresh and frozen seafood from environmentally responsible sources by the end of 2015.

In January 2014, approximately 62 percent of Hy-Vee’s fresh and private label frozen seafood was responsibly sourced. And in the last year, Hy-Vee achieved a 38% increase — reaching its 100% responsible sourcing goal by the end of December 2015. The results were recently confirmed last month.

Hy-Vee’s intent is to sell high-quality seafood that is not only safe for consumption but also harvested or raised in a manner that provides for its long-term viability while minimizing damage to the environment and other sea life. To follow through on those commitments, Hy-Vee chose to transition all of its fresh and private label farmed salmon to responsible sources rated Yellow or Green by Monterey Bay Aquarium’s Seafood Watch program, and supplement those options with wild Alaskan salmon.

By engaging in certification strengthening and encouraging shrimp farmers to make improvements, Hy-Vee also was able to source 100 percent of its fresh and private label frozen farmed shrimp from responsible sources.

“When you purchase Hy-Vee seafood, you are supporting best practices that will help ensure a healthy supply of seafood for generations to come,” said Greg Frampton, Hy-Vee’s vice president of meat and seafood operations. “Hy-Vee’s sustainability mission is to protect ocean resources and do business in a manner that promotes the well-being of our customers, employees, communities and the global environment.”

To better reach its goals, Hy-Vee partnered with FishWise, an environmental nonprofit that promotes the health and recovery of ocean ecosystems through environmentally and socially responsible business practices.

“Since they embarked on their mission to source responsible seafood, new issues and unanticipated challenges emerged, but Hy-Vee never backed down in meeting their goal and they continue to meet challenges head-on,” said Kathleen Mullen-Ley, senior project manager at FishWise. “Hy-Vee’s drive to continue learning about sustainable seafood issues, improving its procurement practices and participating in major conservation initiatives has made it an industry leader.”

In 2016, Hy-Vee will expand its Responsible Choice Seafood Program to include other seafood categories, including shelf-stable tuna and sushi. With these additions, its 240 grocery stores can continue to maximize their impact on conservation and lessen their impact on the environment.