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To celebrate the one-year anniversary of its commitment to seafood sustainability, Shaw’s Supermarkets has added several new species to its fresh-offerings, bringing the total to 18 products certified by the Marine Stewardship Council (MSC) or verified though the nonprofit Gulf of Maine Research Institute (GMRI).
Since the introduction of the initiative in September 2011, Shaw’s has continued to work closely with both organizations, in addition to its only seafood supplier, Boston-based North Coast Seafood, to grow the program. The initial MSC-certified offerings were Wild Sockeye Salmon, Wild King Salmon, Wild Coho Salmon, Wild Alaskan Halibut, Pacific Frozen Sea Cod, Canadian Frozen Sea Flounder, Icelandic Fresh Haddock and Canadian Fresh Haddock, while the GMRI-vetted products included Lobster, Northern Shrimp, Cod, Haddock, Sea Scallops and Pollock.
The new products are Fresh Swordfish Steaks, Fresh Perch Fillets, Fresh Cod Fillets, Fresh Sockeye Salmon Fillets, Frozen at Sea Haddock Fillets and Frozen at Sea New England Style Haddock Fillets.
“This month, we celebrate the continued success and expansion of our sustainable seafood program,” said Mike Stigers, president of West Bridgewater, Mass.-based Shaw’s, which, along with Osco and Star Market is part of the nationwide family of grocery stores operated by Supervalu in Minneapolis. “Not only is it crucial to source seafood from fisheries committed to sustaining the health of the seafood supply, but it also provides our customers with the knowledge they are helping to further seafood sustainability as well. Shaw’s seafood shoppers can be assured that they are buying high-quality seafood from viable sources.”
Additionally, Shaw’s stores are holding anniversary events during September, including the serving of anniversary cake, seafood demonstrations, Friday seafood cooking classes, and the distribution to fresh seafood customers of Anniversary Cards featuring the Shaw’s sustainability claim and two $1-off coupons for future purchases.
Shaw’s seafood experts have collectively undergone 4,500 hours of training on seafood sustainability in preparation for the program.