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Aquaculture Dialogues

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Evolved into multi-stakeholder development of performance-based, voluntary standards ... Clams, Cockles & Arkshells. Production (metric tons x millions) Mussels ... – PowerPoint PPT presentation

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Title: Aquaculture Dialogues


1
Aquaculture Dialogues
  • Katherine Bostick, WWF
  • Aquaculture Standards Workshop
  • February 25, 2009

2
WWF and Aquaculture
  • Focus on aquaculture began with shrimp
  • Studied impacts and realized they could be
    reduced
  • Evolved into multi-stakeholder development of
    performance-based, voluntary standards
  • An aquaculture eco-label should cover a suite of
    species

3
Why Create Standards?
  • Minimize aquacultures impact on
  • Society
  • Environment

3
3
4
Goal of the Aquaculture Dialogues
  • Create standards for environmentally and socially
    responsible aquaculture

5
Standards will encourage innovation
5
6
Standards to be created for 12 species
7
Standards to be created for 12 species
Oysters
Clams, Cockles Arkshells
Mussels
Production (metric tons x millions)
Production (metric tons x millions)
Production (metric tons x millions)
Scallops
Seriola/cobia Aquaculture Dialogue in
development
Production (metric tons x millions)
Source FAO FishStat Aquaculture Production
Quantities 1950-2005 and Capture Production
1950-2005
8
Dialogue Process
  • Effective and meaningful stakeholder
    participation
  • Clear and balanced governance
  • Consensus oriented
  • Transparent
  • ISEAL compliant

8
8
9
Dialogue Standards
  • Science-based
  • Explicitly target key environmental and social
    impacts of production
  • Performance-based standards can measurably reduce
    key impacts against a baseline
  • Encourages innovation by using metrics
  • Doablebased on achievable performance levels and
    integrated with current data collection where
    possible

10
Dialogue Road Map
  • Impact The problem we want to minimize
  • Principle The guiding principle for addressing
    the impact
  • Criteria The area to focus on to address the
    impact
  • Indicator What to measure in order to determine
    the extent of the impact
  • Standard The number and/or performance level to
    reach to determine if the impact is being
    minimized

11
Mollusc Aquaculture Dialogue Status
  • 8 Meetings
  • 3 Regional Advisory Commitees formed
  • Global Steering Committee formed and scheduled to
    meet in April 2009
  • Ideas generated for principles, criteria, and
    indicatorsdraft to be formalized by Steering
    Committee
  • For more information contact Coordinator Colin
    Brannen colin.brannen_at_wwfus.org

12
Salmon Aquaculture Dialogue
  • Technical Working Group reports on 6 impacts
  • Final draft principles developed
  • Revised draft criteria to be discussed in Boston
  • Indicators brainstormed, formal draft to be
    developed by scientists

13
Get involved
  • www.worldwildlife.org/aquadialogues
  • aquacultureinfo_at_wwfus.org
  • www.worldwildlife.org/salmondialogue
  • katherine.bostick_at_wwfus.org

13
13
14
Home for Dialogue Standards
22
  • Aquaculture Stewardship Council

15
WWFs Experience with Certification Programs
  • Rainforest Marketing 1980s
  • Forest Stewardship Council 1990s
  • Marine Stewardship Council 1990s
  • Marine Aquarium Council 1990s
  • Protected Harvest 2000
  • Climate Savers - 2000s
  • New Program for IT Industry 2007
  • Aquaculture Dialogues 2000s

16
Aquaculture Stewardship Council (ASC)
  • May take 24- months to develop the independent
    ASC
  • WWF to hire staff to manage development in
    Spring 2009

17
Aquaculture Stewardship Council (ASC)
  • The ASC will offer farm level annual
    certification
  • Accredit third-party Certification Bodies (CB)
    that are ISO 65 compliant
  • Governed by a multi-stakeholder Board of
    Directors
  • Incorporate clearly established balanced and
    independent standard-setting, accreditation and
    certification processes
  • Designed to meet FAO Ecolabelling Guidelines
  • Incorporate Dialogues standard and address chain
    of custody
  • Explore partnerships with existing food safety or
    other standards to offer one-stop-shopping

18
Thank You
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