Growing the success of Irish food & horticulture. Irish seafood. a responsible choice

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1 Growing the success of Irish food & horticulture Irish seafood a responsible choice

2 Ireland the responsible seafood choice Ireland is an international leader in responsible and organic seafood production. Irish organic salmon was the first seafood product to achieve the official French Agriculture Biologique (AB Bio) status and is recognised as the market leader throughout Europe. Responsible stewardship and environmental protection are core principles guiding the development of our wild fisheries and aquaculture. European consumers increasingly demand assurances on the environment and biodiversity, in addition to expecting the highest standards of quality and food safety as a matter of course. Participation in internationally-certified quality schemes such as AB Bio and MSC, confirms the ability of Irish seafood producers to meet, and surpass, these expectations. Bord Bia and BIM, the Irish Sea Fisheries Board, are delighted to share with you the opportunities presented by Irish fisheries and aquaculture. A commitment to excellence means that this sector is uniquely placed to offer seafood that is better for the environment and better for you. Aidan Cotter Chief Executive Bord Bia

3 Irish aquaculture committed to quality Ireland is a leader in organic seafood production and in the responsible harvest of its renewable marine resources. BIM, the Irish Sea Fisheries Board, works with the aquaculture sector, supporting the production of world-class farmed seafood. Independent EN45011/ ISO-65 accredited quality assurance programmes include Irish Quality Salmon, Irish Quality Trout, Irish Quality Mussels and Irish Quality Oysters. In addition, the independently accredited Irish Quality Eco-Standard allows producers to demonstrate a commitment to reduced environmental impacts through positive and responsible actions. The award currently focuses on mussel and salmon production. Key principles of sustainable production in Ireland include: Healthy and sustainable aquatic ecosystems Healthy and naturally selected stock Controlled stocking densities Strictly regulated use of feed Use of natural products and processes A commitment to renewable energy use A focus on recycling, reusing and recovery BIM, the Irish Sea Fisheries Board, works with the aquaculture sector, supporting the production of world-class farmed seafood. Irish aquaculture products are certified to major international quality labels such as AB bio, Naturland, and the new European organic certification.

4 Wild Irish fisheries working towards sustainability Irish wild fisheries are governed by the EU s Total Allowable Catch and quotaregulations. Irish fishermen work with co-ops, processors and BIM, the Irish Sea Fisheries Board, to land, process and market responsibly-caught seafood. The BIM Seafood Stewardship Standard, accredited to EN45011/ISO 65 by the Irish National Accreditation Board, provides an assurance that care of catch, traceability and provenance, environmental management, education and awareness of Irish seafood operate to the highest international levels. Quality guides help Irish fishermen assess the quality of their pelagic, whitefish and shellfish catch, and encourage good management practices in handling, gutting, icing, packing and storing fish. Examples of key responsible actions include: Conservation measures appropriate to the species caught Enforcement of closure areas to support stock recovery Net designs that allow unwanted catch to escape Sonar technology to deter marine mammals from capture Additional internationally recognised schemes include Irish mackerel and Irish Albacore tuna, which have been certified by the Marine Stewardship Council (MSC) and Friend of the Sea, respectively, as being from well-managed and healthy fisheries, which are biologically sustainable.

5 Organic Irish salmon a European leader Ireland is one of Europe s largest and most sophisticated producers of organic salmon. Over 83% of total annual production in Ireland is organic and certified to quality labels such as AB bio, Naturland, Irish Quality Organic and the new European organic certification. Irish salmon farming conditions are unique. Huge sea pens, located on the Atlantic coastline, expose salmon to strong marine currents and provide more than 10,000 cubic meters of water to swim in the equivalent of a large cathedral. Stocking densities are very low: approximately two fish per 1,000l of pure seawater and, over an average of 18 months, salmon swim an equivalent of 13,000kms before reaching market size, comparable to the distance travelled in their natural migration. Over 83% of total annual production in Ireland is organic and certified to quality labels Key principles of organic fish production include: 1. Only organic, sustainable and GMO-free feed is used 2. Low stocking densities protect welfare and health 3. Natural ingredients are used for pigmentation 4. Producers operate environmental management systems, committed to: Environmental monitoring Reduced waste outputs Elimination of non-recyclable materials

6 Irish shellfish excellence assured Key principles of organic shellfish production include: 1. Respect for nature and biodiversity 2. Responsible sourcing of seed from sustainable stock 3. Sustainable environmental and waste management Irish mussels When the Irish Quality Mussel Scheme was launched by BIM in 2002, it was the first fully-integrated shellfish scheme in the world accredited to EN45011/ISO65. Today, Irish mussel producers may also certified to the European organic mussel standard. As mussels are not fed, the standard relates to environmentally-friendly management practises and mussels that meet these requirements can carry the new EU organic logo. More on Irish mussel production techniques, and quality and food safety monitoring can be found on Irish oysters Oyster culture is one of the most environmentally friendly types of farming, requiring no external inputs and having a low carbon footprint. Irish producers focus on optimum quality production with low stocking densities in clean waters sites. Find out more about the Irish Quality Oyster at Irish lobsters The Irish lobster V notching programme has been in operation for 12 years and ensures that female lobsters are returned to the sea to continue breeding.

7 Quality and food safety Irish seafood is cultivated in a pristine Atlantic environment, with finfish and shellfish reared in clean water areas, far removed from heavy industry. Irish seafood consistently complies with EC and other relevant limits. A number of official authorities in Ireland, including the Food Safety Authority of Ireland (FSAI), the Sea-Fisheries Protection Authority (SFPA) and the Marine Institute, work together to carry out regular monitoring and surveys of Irish aquaculture and seafood, ensuring that consumer products comply with Irish and European food safety legislation. The Irish shellfish industry is also strictly controlled through bacterial and biotoxin monitoring programmes. Veterinary residues are regularly monitored in farmed finfish, and environmental contaminants (trace metals and persistent organic pollutants such as PCBs and OCPs are routinely monitored in farmed and wild finfish, and shellfish. This is in accordance with the requirements of national and EU legislation and shows that Irish seafood consistently complies with EC and other relevant limits. Furthermore, periodic, one-off surveys show levels of dioxins (PCDDs), furans (PCDFs) and dioxin-like PCBs are also well within safe limits.

8 Find out more Ireland s commitment to sustainable aquaculture and responsible wild fisheries delivers world-class seafood that s better for the environment and the first choice of consumers across Europe. Find out more about: The Irish Quality Oyster Irish mussels The Food Safety Authority of Ireland BIM, the Irish Sea Fisheries Board Bord Bia, the Irish Food Growing the success of Irish food & horticulture For more information and recipes, contact: Bord Bia, Clanwilliam Court, Lower Mount Street, Dublin 2 Tel: Fax: Web: