Editor's Note
Publisher
Mary Larkin / mlarkin@divcom.com
Associate Publisher / Editor
Fiona Robinson / frobinson@divcom.com
Senior Editor, SeaFood Business
James Wright / jwright@divcom.com
Assistant Editor, SeaFood Business
Melissa Wood / mwood@divcom.com
Online Editor, SeafoodSource
Sean Murphy / smurphy@divcom.com
Assistant Editor, SeafoodSource
April Forristall / aforristall@divcom.com
Contributing Editors
Christine Blank, Anthony Fletcher,
Joanne Friedrick, Jason Holland,
Lauren Kramer, Chris Loew
Do the right thing
Production Director
Randy LeShane / rleshane@divcom.com
Art Director
T
he next time you enjoy a shrimp, will you be wondering whether it was produced by
child or slave labor? Tis could depend upon what happens in the mainstream media
in the near future with the release of the Environmental Justice Foundation's report
on human trafcking in Tailand's seafood industry. Te consumer backlash could
be similar to that experienced by Gap, Nike, Walmart and other companies accused
of producing goods made overseas by people who toiled in sweatshop conditions or were the
victims of other labor abuses.
Workers' rights have been increasingly discussed as seafood companies incorporate social
responsibility into sustainable seafood sourcing policies. Assistant Editor Melissa Wood tackled
the topic in this issue's Top Story on page 18, Work in progress, which shows that while some
work has been done on the issue, a lot remains to be addressed.
Some retail and restaurant companies have recently pushed the topic to the forefront in
review of their sustainability programs. But for the companies that remain on the fence
regarding their individual responsibility, the EJF report may be the motivation needed to make
human rights a priority.
If you're a supplier buying shrimp from Tailand and the topic hasn't surfaced yet, are you
going to wait until your company's name is front-page news? Suppliers of shrimp and other
seafood shouldn't be hiding their heads in the sand over the issue; if you have addressed
traceability in your supply chain then you should know whether the possibility of worker abuse
exists at any point in the chain. Te solution is not simply corrected by banning imports; even
the U.S. industry has had to confront its own labor-related demons.
"It's not rocket science," says Dan Lee of the Global Aquaculture Alliance in the article and
he's 100 percent correct. Fair treatment of workers and basic human rights are largely taken for
granted — out of sight, out of mind. But we know the popular saying about assumptions, and
it's not positive.
Laura Lee Dobson / ldobson@divcom.com
Production Associate
Doug Stewart / dstewart@divcom.com
Production Web Designer
Katie Emery / kemery@divcom.com
Advertising Coordinator
Wendy Jalbert / wjalbert@divcom.com
ADVERTISING SALES
Sue Kogan, Sales Manager
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(305) 598-0757 / skogan@divcom.com
Marjorie Ferris, Sales Manager
U.S. West Coast/Asia/South America
(207) 842-5631 / mferris@divcom.com
CLASSIFIED ADVERTISING SALES
Wes Doane
(207) 842-5496 / wdoane@divcom.com
SALES FAX: (207) 842-5611
@SeaFoodBusiness, @SeafoodSource
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Copyright © 2013
Diversifed Business Communications
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Editorial Advisory Board
DISTRIBUTION
4
RETAIL
FOODSERVICE
Rich Polins, North Coast Seafoods
Jim Wallace, C&S; Wholesale Grocers
Andrew Wilkinson, Sysco
Robert Cerullo,
Wakefern Food Corp.
Jack Gridley,
Dorothy Lane Market
Roger Bing, Darden Restaurants
Roger Berkowitz and Richard Vellante,
Legal Sea Foods
Steve LaHaie, Shaw's Crab House
SeaFood Business
July 2013
Nancy Hasselback President/CEO
Mary Larkin VP Seafood Expositions
Liz Plizga Show Director
Karen Butland Sales Manager, SENA
Victoria Hennin VP Strategic Marketing
and Business Intelligence
(207) 842-5500 / Fax: (207) 842-5505
www.divbusiness.com