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What needs to happen

We need to ensure that fisheries are not overfished and other marine species are protected

To track this the key metric is :

  • The percentage volume of wild caught seafood (excluding tuna) that is MSC certified

We are using this metric because MSC certification is a widely accepted means to assess the sustainability of seafood sourcing

  • Baseline data: 91% in 2019 (data supplied by Tesco)
  • Target: 100% by 2030
  • Represents 2% of the overall Sustainable Basket Metric

The percentage volume of tuna from fisheries with credible sustainability certification (e.g. MSC, WWF green-rated) and from fisheries adopting a seascape approach including delivering on SSB40

This metric has been selected because tuna is an iconic marine species, which faces some particular sustainability challenges. MSC (certification) remains an important tool for ensuring that tuna is from well managed fisheries. However, certification and individual gear types are insufficient to stop the decline of tuna populations and harming of marine life. Fisheries management must adopt a more holistic approach, taking into consideration a broader spectrum of ecosystem factors and the fisheries’ impact to eliminate overfishing and threatening of endangered animals.

  • Industry baseline data: none available 
  • Target: 100% MSC by 2025; 100% seascape and/or MSC by 2030
  • Represents 5% of the overall Sustainable Basket Metric

 

We need to reduce demand on wild fish to supply a growing aquaculture industry

To track this the key metric is:

  • The average Forage Fish Dependency Ration for oil (FFDRo) of fish feed

FFDRo provides an indication of how many wild-caught fish are used to produce farmed fish i.e. the fish in – fish out ratio; the lower this number the better in terms of marine sustainability.  

  • Industry baseline data: 1.70
  • Target: less than 1 by 2030
  • Represents 3% of the overall Sustainable Basket Metric

Fixing the food system to help fix the planet

Producing the food we need to feed a growing population is wreaking havoc on the planet. From the huge amount of land this is needed for agriculture and livestock, to the water and natural resources that are required, through to the emissions caused in transportation and packaging. Every part of the food chain has an environmental footprint.