Sustainable Seafood
The Responsible Seafood Movement
Our Promise
At UNC Wilmington Dining, we define sustainable seafood as: Seafood from sources, whether fished or farmed, that can maintain or increase production without jeopardizing the structure and function of affected ecosystems, while maintaining healthy marine life populations, and respecting seafood workers and communities throughout the supply chain.
We classify sustainable seafood as products that:
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Conserve the health of ocean ecosystems
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Ensure responsible labor practices
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Improve traceability and transparency
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Support the long-term viability of the seafood industry
UNC Wilmington Dining recognizes the social and environmental impacts facing the seafood category, from overfishing and lack of effective resource management to irresponsible aquaculture. Additionally, the seafood industry faces challenges of limiting illegal, underreported, and unregulated fishing, and ensuring fair, safe working conditions for the people who produce our seafood. Our commitment to supporting environmentally and socially responsible supply chains applies to all commercially contracted fresh, frozen, and shelf-stable seafood for both wild-caught and farm-raised products.
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