October 2013
| Business World Magazine | 105
ing BAP certification. “We’ve created a
market incentive for the larger farmed-
seafood suppliers to improve practices
through a measurable, routinely updated
set of standards that not only relate to en-
vironmental responsibility, but also food
safety and animal welfare. We also don’t
shy away from social responsibility. Our
standards also involve worker rights and
worker safety ... we cover everything the
market demands in this day and age,” says
Hedlund.
Those standards have not only helped
improve aquaculture operations, but have
significantly allayed concerns of retail-
ers and restaurants by providing what
Hedlund calls “a differentiated product.”
“The supplying of safe and sustainable
seafood was once considered as some-
thing of a novelty, but it has increasingly
becoming the norm. There are many res-
taurant chains and retailer which have
enacted sustainable seafood sourcing
policies. They want assurance, and any
company which can’t demonstrate that
they are adhering to safe and responsi-
ble practices are behind the 8-ball,” say
Hedlund. In this case, the GAA has not
Best Aquaculture Practices Vice President of Market Development Peter Redmondat press briefing
