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Commercial Fisheries News
Volume 35 Number 9
May 2008
Maine to seek ‘green’ label for lobster fishery
AUGUSTA, ME – Maine fishermen have long protected the lobster resource, but now a consumer push for “green” seafood products may require that they obtain a certified-sustainable seal to prove it to consumers.
In response to this anticipated market pressure, Gov. John Baldacci announced in late February the creation of an informal body called the Working Group on Maine Lobster Sustainability.
The group is charged with developing a plan to prepare for the analysis and endorsement required to qualify for sustainable certification through the Marine Stewardship Council (MSC), which is a nonprofit organization that evaluates global fishing practices.
According to Baldacci, major competitors in the retail arena plan to “go green” by making the MSC blue seal of approval a requirement on all the seafood products they sell.
Whole Foods Market is already selling the first-ever certified-sustainable tuna under the brand name “American Tuna,” while Wal-Mart has announced plans to require MSC certification on seafood by 2011.
“It’s not a question of losing out now. But, if you look forward, sustainable certification will be a requirement in the marketplace,” said Maine Department of Marine Resources (DMR) Commissioner George Lapointe, a working group member.
Other working group members are: John Hathaway, president and owner of Shucks Lobster; Linda Bean, owner of Port Clyde Lobster; and John Ready, co-founder of the online lobster dealership Catch a Piece of Maine. At press time, the group was seeking a working lobsterman to become its fifth member.
Review process
In early April, the working group contracted with Moody Marine Ltd. of Halifax, Nova Scotia to begin a pre-assessment review of Maine’s lobster industry, which is the first step toward MSC certification.
According to a press release distributed by Savvy Inc., Moody Marine was expected to visit with lobstermen and others in the Maine lobster business.
Meanwhile, the working group has established a “Fund for the Advancement of Sustainable Maine Lobster.” The fund, created to contract with reviewers like Moody Marine, also will raise dollars from private sources to cover the cost of the certification process.
Certification is expected to take 12-to-15 months. The working group will not receive any state funding.
Certified fisheries
While the sustainable seafood buzz is just gaining momentum in Maine, several seafood groups, including those that harvest Western Australia rock lobster, Alaskan salmon, and Oregon shrimp, have already earned the certification.
The London-based MSC has certified 26 fisheries in all. Its label, in addition to consumer guides created by organizations like the World Wildlife Fund and the Monterey Bay Aquarium, has helped draw market attention to the issue of sustainable fisheries.
According to Dane Somers, executive director of the Maine Lobster Promotion Council, highly publicized seafood scares, including Chinese catfish recalls and misleading stories about mercury levels in seafood, have increased consumer awareness at the seafood counter and created a fear of tainted food on the dinner plate.
“When you go to the store you’re wondering, ‘What kind of fish is this?’ and ‘Where did it come from?’” said Somers.
He added that crustaceans in general – and lobster in particular – are not a health concern primarily because they’re harvested from a clean environment. But in today’s market climate, the industry needs to point that out to the public.
Sustainable product
Baldacci reinforced the idea that the lobster industry already provides a high-quality, sustainable product. He said that certification is “an opportunity to celebrate the fact that Maine lobstermen already practice good stewardship.”
According to the National Marine Fisheries Service (NMFS), the American lobster was the most valuable species in 2006, worth $395 million. Maine and Massachusetts together accounted for more than 90% of total lobster landings.
Somers explained that the certification process will involve a full assessment, much like a financial audit. However, he added, MSC assessors will be hard-pressed to find a better-run fishery.
“As far as sustainability, we probably do as much as anyone could expect you to do and probably a little bit more. We have the most comprehensive and strictest measures of any lobster fishery in the world,” said Somers.
By its nature as a trap fishery, the lobster fishery is not overly efficient, results in minimal bycatch, and has little environmental impact. In addition, there are strict laws against harvesting egg-bearing females, carapace size limits, trap limits, and restricted fishing zones already in place.
“Overfishing is not an issue,” said Lapointe of the Maine fishery.
Whale problem
However, he warned that association of lobster trap lines with endangered whale entanglements could be a factor.
“The issue of protected species will likely come up,” Lapointe said, “and we’ll address that as we go along.”
As of Oct. 5, NMFS will require lobstermen fishing outside of the Maine exemption area to use sinking groundlines in an effort to protect northern right whales.
“We already have rules going into place to switch over gear. It’s expensive, and they’re still not 100% sure how effective it will be, but, we’re already there,” said Somers.
Meanwhile, the DMR is pushing for modifications of the rule and testing alternatives, including neutrally buoyant line.
“It may very well be that we’re on the leading edge. We’re working with manufacturers to create a new, safer (rope) product that could possibly be used in other fisheries,” said Somers.
MSC seal
If the Maine lobster industry achieves certification, Maine product could be marked with a blue MSC seal of approval.
“Putting a blue certification sticker on each package of product will cost one-half a percent of the retail cost of the product. Who will pay that cost right now is unknown,” said Lapointe.
According to Somers, that one-half of one percent goes to support the MSC and its programs.
“The direct financial impact will be minimal, if any, on the harvester,” he said.
In the coming months, the working group will map a path to action and encourage voluntary participation from the industry.
Lapointe said that the consequences of ignoring market demand for sustainable seafood inevitably will “shut out a marketplace for us” and result in “making the economics of the fishery weaker than they would be otherwise.”
Concluded Somers, “It’s close to 150 years that this fishery has been vital to the state of Maine. We expect it to be around 150 years from now. That to me is the definition of sustainability.”
Lauren Simmons
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