Workers flood the cargo bay of a Vietnamese-flagged boats with water to sink it in the waters off Datuk Island, West Kalimantan, Indonesia, Saturday, May 4, 2019.(AP Photos/William Pasaribu)
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When it comes to harvesting and selling seafood, "sustainable" is not just an empty label.Just 20 years ago, sustainability was a niche concept in the seafood industry.Most companies failed to recognize the long-term business consequences of overfishing, let alone place a high priority on conservation.At that time, the environmental groups that advocated for sustainable seafood were met with suspicion, if not outright rejection. Already, collaborative efforts among industry leaders, such as the Seafood Business for Ocean Stewardship (SeaBOS) initiative, have played a major role in propelling progress on sustainability.Until recently, international seafood companies might have had one-on-one partnerships with conservation NGOs; but they weren't collaborating with one another. A science-based initiative, SeaBOS has engaged the CEOs of 10 of the largest seafood companies, with the goal of stimulating transformative change toward sustainable seafood production that supports a healthy ocean.A larger share of consumers must be even more resolute in demanding a transparent seafood supply chain and supporting sustainability with every purchase.The default expectation among seafood companies, fishery managers, conservation groups, and consumers will be that all seafood is harvested sustainably.
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