The world sustainability organization and good food institute have collaborated together to launch the boon companion of the sea gold standard certification to help and recognize sustainable, plant-based sources of protein.
About vegan fish:
Fish is the kind of meat that someone gives up by the end. People can convince themselves to give up red meat, but it takes time to ditch fish meat as instructed to us from our childhood.
When it comes to all the health implications of the animal-derived products, animals’ empathy tends to phase out. Also, when it comes to enjoying sushi on a beach with a sunset view, you can’t replace the impeccable feeling with avocado.
The year of 2020 is called the “the year of veganism.” but we think it is “the year of vegan fish.”
This year many vegans and non-vegans have stacked up against their shelves with plant-based raw tuna, fish, crab cake, which has led to the expansion of plant-based vegan seafood.
Mostly plant-based fish is made from the banana blossom, the leaves from the hanging part of the banana plant. The artichoke-like bloom resonates with the fish texture when fried. It can be marinated in a special sauce to create a definite flavor.
Vegan fish is sustainable seafood.
A plant-based seafood certification program was recently initiated by the World Sustainability Organization and The Good food institute. The Friend of the sea gold shows how it will help plant-based seafood companies certify their products according to the sustainable certification criteria of WSO’s Friend of the earth agriculture standards.
Similar Golden certification from WSO’s Friend of the earth certification program has been created for vegan meat.
Both initiatives aim at protecting the environment by promoting more sustainable sources of protein by expanding the plant-based seafood and meat industry.
Paolo Bray, the founder, and director of the World Sustainability Organization said, “Our standard applicable for these products is based on Sustainability Assessment of Food and Agriculture systems (SAFA) guidelines set by UN-FAO. Rigorous agriculture practices contribute to the loss of natural biodiversity and agriculture by degrading ecosystems and reducing plant and animal species. Such activities are also resulting in increased greenhouse gas emissions, among other major concerns. The Friend of the Sea Golden standard for plant-based seafood will assure consumers that products are made by adopting sustainable practices without harming the environment.”
WSO operates worldly in the sustainable certification sector with two significant projects: Friend of the Earth and Friend of the Sea.
To obtain the certification, the companies need to meet the requirement bar set by such well organized environmental management procedure; a system to preserve the ecosystem, with the implementation of areas dedicated to the conservation of wild fauna and flora; and reduce the use of chemically synthetic substances according to the principles of organic agriculture.
The GFI additionally reports that it has awarded a grant to Dr. Reza Ovissipour, an assistant prof. At Virginia Tech University for the cultivation of growing fish cells.