Report on Vancouver’s Sustainable Seafood Industry and its Alignment with Sustainable Development Goals (SDGs)

Vancouver, British Columbia, has established itself as a global seafood destination due to its strategic Pacific coast location, access to high-quality fisheries, and a culinary sector committed to sustainable practices. The city’s seafood scene is deeply integrated with its cultural and historical identity, particularly its coastal and Indigenous communities, reflecting the principles of SDG 11 (Sustainable Cities and Communities). This report analyzes the key factors contributing to this status, with a significant focus on the industry’s alignment with the United Nations’ Sustainable Development Goals.

Commitment to Sustainable Practices and SDG 14: Life Below Water

The Vancouver seafood industry demonstrates a strong commitment to environmental responsibility, directly addressing the targets of SDG 14 (Life Below Water). This focus is crucial for mitigating threats such as overfishing, destructive gear and farming practices, illegal fishing, and bycatch, which jeopardize marine ecosystems and the long-term viability of coastal communities.

Oversight and Consumer Transparency

Several programs are in place to ensure responsible seafood practices and promote transparency, contributing to SDG 12 (Responsible Consumption and Production).

• SeaChoice: This organization functions as a watchdog for seafood sustainability in Canada. Through its Seafood Progress platform, it encourages major grocery retailers and brands to improve their sustainable sourcing policies.
• Traceability and Labelling: Efforts are focused on enhancing seafood traceability to provide consumers with the necessary information to make sustainable choices, a key component of responsible consumption patterns.

Restaurant-Level Implementation of Sustainability Goals

Local restaurants are at the forefront of implementing sustainable practices, translating policy into tangible actions that support multiple SDGs.

SDG 12.5: Reducing Food Waste

Restaurants have adopted innovative approaches to minimize waste, directly contributing to SDG 12.5 (Substantially reduce waste generation).

• Zero-Waste Programs: Establishments like Bravo have implemented zero-waste initiatives, utilizing the entire fish. For example, salmon loin and belly are used for crudo, collars are grilled, trim is used for croquettes, and remaining parts are processed into stocks, sauces, and crisps.

SDG 12.2: Sustainable Management of Natural Resources

Menu design is heavily influenced by seasonality and local availability, promoting the sustainable use of natural resources and supporting local economies, in line with SDG 8 (Decent Work and Economic Growth).

• Dynamic Menus: Restaurants such as Yuwa and Riley’s Fish & Steak adjust their menus daily or based on immediate supplier offerings, ensuring peak freshness and reducing reliance on imports.
• Supplier Relationships: Strong, trust-based relationships with local fishermen and producers are paramount, allowing chefs to source the best available products while supporting local livelihoods.

Cultural Diversity and Innovation

Vancouver’s multicultural fabric enriches its seafood cuisine. Chefs integrate global techniques, particularly Japanese traditions, with local ingredients. This fusion respects cultural heritage while creating innovative culinary experiences, showcasing a vibrant and inclusive community as envisioned in SDG 11.

Analysis of Key Local and Sustainable Species

Local chefs recommend several key species that represent the region’s unique offerings. Promoting a diverse range of seafood, including underappreciated species, helps alleviate pressure on popular fish stocks, a core principle of SDG 14.

1. West Coast Oysters: Sourced locally from areas like Fanny Bay, these are a staple of sustainable aquaculture and feature prominently in signature dishes such as the Boulevard Kitchen & Oyster Bar’s seafood tower.
2. Spot Prawns: The highly anticipated and brief season for spot prawns exemplifies the city’s focus on fresh, seasonal consumption. Their immediate journey from ocean to plate highlights an efficient and sustainable supply chain.
3. Geoduck: This large, unique clam is a local delicacy that represents the diversity of regional marine life.
4. Pacific Octopus: Identified as a sustainable and underappreciated species, Pacific octopus offers a versatile and delicious alternative to more heavily fished seafood. Its promotion supports the diversification of consumption habits.
5. Sea Cucumber: Popular within Asian communities, this product showcases the potential for lesser-known species to be integrated into mainstream cuisine, further diversifying consumption and supporting sustainable harvesting.

Addressed Sustainable Development Goals (SDGs)

The article highlights issues and actions related to the following SDGs:

• SDG 14: Life Below Water – Conserve and sustainably use the oceans, seas and marine resources for sustainable development.
• SDG 12: Responsible Consumption and Production – Ensure sustainable consumption and production patterns.
• SDG 8: Decent Work and Economic Growth – Promote sustained, inclusive and sustainable economic growth, full and productive employment and decent work for all.

Identified SDG Targets

Based on the article’s content, the following specific targets can be identified:

1. Target 14.4: End overfishing, illegal fishing, and destructive fishing practices

   The article directly addresses this target by highlighting the threats to marine ecosystems. Christina Callegari of the Ecology Action Centre mentions key challenges: “issues of overfishing, gear and farming practices that hurt ocean ecosystems, illegal fishing, interactions with sensitive species and bycatch.” In response, local chefs and organizations are taking action. For instance, chefs are “showcas[ing] lesser-known species instead of just the ‘big name’ fish” to alleviate pressure on popular stocks, and they “choose suppliers who support responsible harvesting.”

2. Target 14.b: Provide access for small-scale fishers to resources and markets

   This target is supported by the article’s emphasis on the strong, direct relationships between restaurants and local fishermen. Chef Roger Ma stresses the importance of “trust with our suppliers and fishermen who [provide] us with what is best to serve at any given moment.” This focus on local sourcing helps sustain the “continued livelihoods of coastal communities” and acknowledges the “historical and cultural significance seafood has played on our coastal and indigenous communities,” thereby supporting smaller, local fishing operations’ access to the market.

3. Target 12.2: Achieve the sustainable management and efficient use of natural resources

   The article showcases this target through the zero-waste initiatives in Vancouver’s restaurants. Bravo restaurant, for example, has “implemented a zero-waste program.” Head Chef Jonah Joffe explains their commitment to using the entire fish: “The loin & belly are served for the crudo while the collars are cooked… The trim is used for our feature salmon croquettes. We make stocks, garum sauce, and fish skin crisps. Our goal is always to use the whole fish and eliminate waste.” This practice represents a highly efficient use of natural marine resources.

4. Target 12.3: Halve per capita global food waste

   This target is directly addressed by the same zero-waste practices mentioned for Target 12.2. By finding culinary uses for every part of the fish—from collars and trim to skin and bones—restaurants like Bravo are actively working to “reduce food losses” at the restaurant (retail/consumer) level. This approach directly contributes to the goal of halving food waste.

5. Target 12.8: Ensure people have the relevant information for sustainable lifestyles

   The article highlights the work of SeaChoice, an organization that “acts as a watchdog for seafood sustainability in Canada.” Their efforts focus on providing consumers with the necessary information to make sustainable choices. As stated in the article, “We also focus on traceability and labelling, where we are trying to make seafood more transparent for consumers. It is difficult to make a sustainable choice if you don’t have the information to do so.” This initiative directly aligns with empowering consumers through information.

6. Target 8.9: Promote sustainable tourism that creates jobs and promotes local culture and products

   The article frames Vancouver’s seafood scene as a key component of its identity as a “globally recognized seafood hub” and one of the “world’s leading seafood destinations.” This promotion of a culinary scene based on sustainable practices, fresh local products (like spot prawns and Dungeness crab), and local culture (“historical and cultural significance seafood has played on our coastal and indigenous communities”) is a clear example of sustainable tourism that creates economic value while celebrating local heritage.

Implied Indicators for Measuring Progress

The article mentions or implies several indicators that can be used to measure progress towards the identified targets:

1. Adoption of sustainable fishing practices

   This is implied by the actions of chefs who “choose suppliers who support responsible harvesting” and the concerns raised about “gear and farming practices that hurt ocean ecosystems.” An indicator would be the percentage of seafood sourced by restaurants that is certified as sustainably harvested or comes from suppliers with documented sustainable practices.

2. Reduction of food waste in restaurants

   This is explicitly mentioned in the description of Bravo’s zero-waste program. A direct indicator is the volume or percentage of a fish that is utilized rather than discarded. The practice of creating “croquettes,” “stocks, garum sauce, and fish skin crisps” from byproducts can be quantified to measure progress in waste reduction.

3. Availability of information for consumers

   The work of SeaChoice on “traceability and labelling” directly points to this. A measurable indicator would be the percentage of seafood products in restaurants and grocery stores that feature clear labelling on origin, species, and sustainability practices, allowing consumers to “make a sustainable choice.”

4. Sourcing from local and small-scale producers

   The article’s emphasis on “strong relationships with our local producers and fishermen” and menus that are “shaped by what the industry offers us on any given day” implies a preference for local sourcing. An indicator could be the proportion of a restaurant’s seafood budget spent on products from local and small-scale fishers.

5. Diversification of species consumed

   The movement to “showcase lesser-known species instead of just the ‘big name’ fish” can be measured. An indicator would be the number and variety of non-traditional or underutilized species appearing on restaurant menus over time, which helps reduce pressure on overfished stocks.

Summary of SDGs, Targets, and Indicators

Source: guide.michelin.com