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Point of View Set a bigger table BY JIM HARMON S eptember is the month of harvest: Crops are being gathered, nets are being hauled in, cans are being filled and store rooms are being stocked. So it is fit- ting that September is also Hunger Action Month. Our seafood industry has the re- sources, the expertise and the generosity to make sig- nificant contributions to fill the hunger needs for many Americans. Te National Fisheries Institute's 2012 class of Future Leaders wants to help set a bigger table. Tey are working on a seafood do- nation program to generate large volumes for the nation's food bank network, and I hope you will heed the call. Protein continues to be a difficult item for food banks to access. Food banks are of- ten forced to use their limited funds to access low-quality food staples. Seafood, with its myriad health benefits, is a great addition to their normal offerings. And by working together, the dona- tions that seafood suppliers make are maximized while the costs are shared. For example, Preferred Freezer Services is offering to trans- fer and hold donations free of charge for customers who want to donate at any of their cold storage locations. Not all companies have products to donate, but everyone can find a way to help. Tis is the message that the Future Leaders are sending out, and the timing couldn't be better. Despite the incredible resources and opportunities that exist in America, hunger continues to grow. Demand throughout the food bank network has increased. Tey are serving families and the under-employed (not just the of high-protein seafood to battle hunger in our com- munities. But there is more we can do, and NFI's Future Leaders want the entire sea- food industry to be involved. If you are reading this mag- azine, you are interested in feeding people. Increased de- mand leads to increased sales, right? We have a unique oppor- tunity to "do well while doing good." Food bank clients are made up of families. We can improve the health of young "We have a unique opportunity to 'do well while doing good.' Food bank clients are made up of families. We can improve the health of young mothers and their children, and we can promote seafood to a large segment of the population." unemployed — less than 10 percent of food bank clients are homeless). Te need is consistent across the coun- try: 49 million Americans don't have consistent access to food. Tat includes one out of every five children. And the consequences of hunger and poor nutrition place added burdens on other social services. Poor nutrition limits cognitive and muscular development, creating a lifelong struggle to learn, work and earn. September is a great month to realize the fruits of our efforts, and to be thank- ful. NFI's class of Future Leaders told me collectively that they want to be involved in something that gives back, and they have chosen to contact all of their mem- bers for support this fall. I welcome their help. A dona- tion program can be a posi- tive element in any business plan. Working hand in hand with fishermen, processors, importers, distributors and other stakeholders, we have generated millions of pounds Visit us online at www.seafoodbusiness.com mothers and their children, and we can promote sea- food to a large segment of the population. Most clients access the food bank shelves for a limited time, between jobs or at the end of the month. Tey will shop and they will dine out. If we make seafood available to them, and include information on the safe handling, prepara- tion and importance of sea- food in a balanced diet, we can change eating habits. Te 2012 class of Future Leaders gets that. When they con- tact you, I hope you'll help NFI and the Future Leaders set a bigger table. Whether you have seafood, services, or financial support to offer, ev- eryone has something to give. Together, we can feed more seafood to more people. Jim Harmon is executive director of SeaShare, a national nonprofit organization and resource for hunger relief. U.S. DEPARTMENT OF COMMERCE SEAFOOD INSPECTION PROGRAM Your global inspection solution! Third Party Verifications y HACCP Imports/Exports y Inspections/Grading Certifications y Laboratory Services y Training Consultations & System Development that focuses on seafood as an important sustainable Call Kimberly Young (800) 422-2750 1315 East West Highway Silver Spring, MD 20910 Phone: (301) 427-8300 Fax: (301) 713-1081 September 2012 SeaFood Business 5