Fish and shellfish
Close to a third of the world's fish stocks are overfished. Fishing pressure on vulnerable stocks therefore needs to be reduced. Procurement authorities can contribute to reducing the pressure by, among other things, requiring that products delivered do not come from vulnerable stocks.
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Criteria group
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| Information requirement prepared or preserved product – fish and shellfish | Advanced | Special contract terms | Fish and shellfish | ||
Criterion information Transparent information regarding where the fish is caught, with what fishing gear or aquaculture method facilitates for the consumer and increase the possibility of transferring information regarding sustainability aspects in the food chain. Procuring agencies who chooses to use special contract terms for prepared or preserved products contribute to increased dissemination of information regarding relevant traceability parameters. Criterion text At the latest at the start of the contract and continuously during the contract period, the supplier must provide written information regarding the ingredients of fish and/or shellfish for prepared or preserved products included in the contract and including one or more ingredients of fish and/or shellfish with a total content of fish and/or shellfish above 20%:
*Prepared or preserved products of fish, shellfish and molluscs refers to products covered by the commodity codes 1604 and 1605 in the WCO harmonized system (HS) classification and the European Union Combined Nomenclature (CN codes), i.e prepared or preserved products containing more than 20% percentage by weight of fish, crustaceans, molluscs and/or other aquatic invertebrates. See example products in information about the requirement. | |||||
| Fish and shellfish from aquaculture | Core | Technical specification | Fish and shellfish | ||
Criterion information Aquaculture, understood as the practice of farming of fish, shellfish and molluscs, in marine-or freshwater environment, affects the surrounding environment in different ways. Aquaculture completely based on land also affects the environment. Traceability of feed ingredients and measures to minimize the release of fertilizing nutrients and chemicals in the surrounding environment are important sustainability parameters for aquaculture, irrespective of the farming method. Procuring agencies can contribute to aquaculture practices with respect for the surrounding ecosystem by requiring an environmental assessment and health plan. Criterion text Aquaculture products must come from production which meets the following minimum requirements:
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| Wild fish and shellfish | Core | Technical specification | Fish and shellfish | ||
Criterion information Sustainable fisheries are made on stocks with long-term vitality without exceeding the biological reproduction capacity. Procuring agencies can contribute to sustainable maintenance of stocks and that the ecosystem is preserved trough demanding that fish and/or shellfish-ingredients comes from resilient stocks and that the fishing gear is adapted to minimize negative effects on other species in the form of bycatches and affected habitats. Criterion text Products with ingredients of wild fish/shellfish must come from vital stocks which are maintained through a sustainable harvest where fish-and shellfish resources are not overexploited. I addition the following requirements must be met:
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| No fish or shellfish marked as red or vulnerable | Core | Special contract terms | Fish and shellfish | ||
Criterion information Approximately one third of the worlds fish stocks are according to the FAO overfished and the fishing pressure on stocks which are assessed as vulnerable need to diminish. Trough the use of special contract terms, procuring agencies can contribute to assuring that products which are delivered does not come from stocks which are assessed as vulnerable. The contract terms also include aquaculture products. Criterion text The supplier undertakes to, from the start of the contract, only deliver products of fish and/or shellfish which are not from species and/or stocks which are assessed as marked red or vulnerable in a list, resource overview or similar which reflect the state of fish stocks in different fishing areas and/or the environmental effects of the aquaculture practice. The assessment in the list or resource overview can, for wild species, include parameters as for example:
For aquaculture species:
The procuring agency decides on the basis, i.e list, resource overview or similar, for the contract term. The following list or resource overview is the basis for the contract term: […………………………………………] The procuring agency will notify the supplier of the updated version if the indicated list och resource overview is updated during the term of the contract. Stocks of fish and/or shellfish marked as red or assessed as vulnerable may be added to or deleted from the list or overview when updated. The supplier shall apply the updated version at the latest [30] days from the notification. | |||||
| Fish and shellfish from sustainable stocks and sustainable aquaculture | Advanced | Special contract terms | Fish and shellfish | ||
Criterion information Fisheries exploits a wild resource and sustainable use of the worlds fish stocks is one of the most important sustainability aspects within the product area fish and shellfish. For aquaculture, feed use often dominates the environmental footprint but also a health plan as well as eco-system effects are relevant sustainability parameters. Trough special contract terms, procuring agencies can assure that the products delivered are assessed to be from sustainable stocks and aquaculture. Criterion text The supplier undertakes to, from the start of the contract, only deliver products of wild fish/shellfish from stocks which on scientific ground are assessed as sustainably used regarding the following parameters:
The supplier undertakes to, from the start of the contract, only deliver products of fish/shellfish from aquaculture which are assessed as sustainable regarding the following parameters:
This can be manifested by that the species/stock/aquaculture method is marked as green, i.e assessed to be sustainable in a list or resource overview assessing the above-mentioned parameters. The procuring agency decides on the basis, i.e list, resource overview or similar, for the contract term. The following list or resource overview is the basis for the contract term: […………………………………………] The procuring agency will notify the supplier of the updated version if the indicated list och resource overview is updated during the term of the contract. Stocks of fish and/or shellfish marked as red or assessed as vulnerable may be added to or deleted from the list or overview when updated. The supplier shall apply the updated version at the latest [30] days from the notification. | |||||
| Reduced environmental and climate impact from fishing vessels and production facilities | Advanced | Technical specification | Fish and shellfish | ||
Criterion information Fishing vessels does not only affect the environment trough fishing but also trough discharges from engines and cooling systems. For prepared products, the production facilities of the processing industry also affect the environmental footprint of the final product. Trough requesting that the fish ingredients which are bought comes from energy efficient fishing vessels and production facilities, procuring agencies can contribute to the reducing of other environmental and climate impacts associated with fishing. Criterion text Products with ingredients of wild fish-/shellfish must come from production which fulfils the following requirements:
0,10 L per kilo whole landed herring, mackerel or sprat
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| EU-organic product | Core | Technical specification | Fish and shellfish | ||
Criterion information Organic production promotes sustainable agriculture. Organic farming should respect nature's ecosystems and different natural cycles, and strive to maintain and improve the quality of soil, water, plant health and the health of animals. The balance between all elements is to be maintained and preferably improved. Criterion text Food products must be produced in accordance with Regulation (EU) 2018/848 of the European Parliament and of the Council on organic production and labelling of organic products. | |||||
Fish and shellfish have many positive health-effects and we are encouraged to eat more, preferably two to three times a week according to the Swedish Food Agency. At the same time the Swedish Food Agency advise against serving certain fish due to high levels of pollutants [1].
Procuring agencies which consider sustainability aspects when procuring fish and shellfish can contribute to the Swedish environmental goals of sea in balance and a living coast and archipelago as well as living lakes and streams. [2].
Fishing is the only form of food production in large scale that uses a wild resource. One of the most important sustainability parameters for wild fish and shellfish is the sustainable use of the stocks. About one third of the commercially used fish stocks (33%) are currently overfished and the fishing pressure on these stocks need to be reduced. The majority of assesses stocks (60%) are used fully, which means they are fished at sustainable levels but that the fishing pressure cannot increase. Given an increased demand for wild fish, the possibilities to increase the uptake of fish from the sea are limited, even if all fishing was made in a more sustainable way than today [3].
Aquaculture is often mentioned as the solution to the limited production capacity of wild fish, given an increased demand. Farming of fish and shellfish in aquaculture demand feed among other things, which often is the dominating parameter for the environmental footprint of the product. Aquaculture which does not require feed (clams, algae etc.) therefore have environmental benefits [4]. When feed is used, the amount and type of feed are important sustainability parameters. The possibility, however, to completely exchange for example fishmeal and fish oil is limited, especially for predators such as salmon [6].
[More information in the Swedish version]
[1] Livsmedelsverket. Bra måltider i förskolan, 2016. Bra måltider i skolan, 2019. Bra måltider på sjukhus, 2020.
[3] FAO-SOFIA, 2018