3. 3
Table of Contents
Acknowledgements…………………………………………… 4
Acronyms and Abbreviations…………………………..……... 5
Executive Summary…………………………………………... 6
Introduction…………………………………………………… 7
Ethical Issues and Certifications
Animal Welfare………………………………………….……. 9
Beef and Chicken…………………………………….. 10
Cracking into Egg Production Certifications………… 17
Foie Gras……………………………………………... 23
Not Enough Fish in the Sea...………………………… 27
Labor Rights………………………………..……………..….. 30
Bitter Cocoa…………………………………………... 31
Coffee………………………………………………… 33
Banana………………………………………………... 34
Environmental Certifications
What is Organic Agriculture?.............................................. 37
Defining Local…………………………………….……… 38
Organic 3.0……………………………………….………. 41
Conclusion…………………………………………….…….... 43
Appendices ………………………………………….….......... 45
4. 4
Acknowledgments
We want to thank the Culinary Institute of America’s faculty and staff for being
very supportive throughout our endeavor to learn more about our food purchasing
systems.
We would like to extend our appreciation by thanking James Creighton for
providing information in regards to distributors for the CIA. We would also like to
thank Ralph Chianese for providing us with information and the contacts of the
CIA’s meat distributors.
Our research team also wishes to give our sincere gratitude to the local farmers
who took time out of their day to show and teach us more about their operation.
Lastly, we would like to thank James Monke of the U.S Customs and Border
Protections Agency for helping us understand the inspection process for foreign
exotic fruits and spices.
5. 5
Acronyms and Abbreviations
(AFMSC) Atlantic Fisheries Multi States Commission
(AFO) Animal Feeding Operation
(AHC) American Humane certified
(AMI) American Meat Institute
(AWA) Animal Welfare Approved
(CAFO) Concentrated Animal Feeding Operation
(CASCO) Committee on conformity assessment
(CSQ) Certified Quality Salmon (audited by Global Trust)
(DBCP) Dibromochloropropane
(FAC) Food Alliance Certified
(HFAC) Humane Farm Animal Care
(ICCAT) International Commission for Conservation of Atlantic Tunas
(ISO) International Organization for Standardization
(ISRTA) International Standards for Responsible Tilapia Aquaculture
(MSA) Magnuson Stevens Act
(NGO) Non-governmental Organization
(UEPC) United Egg Producers Certified
(USDA) U.S Department of Agriculture
(WFTO) World Fair Trade Organization
6. 6
Executive Summary
This policy memo discusses the Culinary Institute of America’s food purchasing practices in
regards to ethical and environmental certifications. In addition to analyzing the current food
purchasing procedures at the CIA, this document focuses specifically on the ethical issues of
animal welfare and unfair labor, and the environmental considerations of purchasing organic,
local, and sustainable produce. As an institution that produces leaders in the culinary field, it is
the responsibility of the CIA to educate students about ethic and environmentally certifications
and intentional food procurement.
The analysis of ethical certifications related to animal welfare has been divided into separate
case studies including the sections of meat, chicken, eggs, foie gras, and fish. Similarly, those
certifications related to unethical labor practices are divided by the case studies of coffee,
chocolate, and bananas. Each food product is analyzed first on the basis of the issues associated
in its production that render it unethical, and this is followed by an analysis of the current policy
for procuring each product at the CIA. For each food product, this analysis is followed by policy
recommendations. Each recommendation is committed to the expansion of the use of ethical and
certifications in purchasing and a subsequent increase in educational opportunity for students.
The environmental section of the policy memo follows a similar format, and is dedicated to the
CIA’s expansion of an already positive policy that advocates for greater local, organic,
sustainability in produce purchasing.
The methodology of this project included both secondary research and primary research. The
primary research was conducted through student and chef surveys, interviews with key actors
within the CIA, most essentially in the storeroom, interviews with outside players such as
farmers and purveyors, as well as farm visits1.
1
Though interesting,it was somewhat difficult to obtain information from farm visits/interviews. More than one
farmer cited this as the “busy season” and invited us to return in quieter times, however, the time constraints of this
memo did not allow for that.
7. 7
Introduction
Animal welfare is defined as the welfare of animals including the animal’s mental and physical
state. Good animal welfare implies that the animal is happy, comfortable, and has all of the
physical necessities of life (food, water, shelter). However, many animals have become a
commodity—a way for people to make a profit, rather than just a comfortable living. Over time,
large business farmers have become desensitized to the abusive practices that are performed on
farm animals in order to turn a better, faster, and more plentiful product.
Concern for animal welfare is not a modern movement by any means. Animal well-being has
been a concern of the human race since the Neolithic era. Human appreciation and respect of
animals, as well as how we as a species benefit from their existence, has led to their
domestication and our husbandry, which is the specific type of agriculture dealing with the care
and breeding of animals that are used for food. Animal welfare ethic obligates people to think
about the mutual beneficial arrangement between humans and the animals we raise. It is only
lately that people have forgotten this relationship to our food. Animal welfare movements are not
in place to change the course of history, but rather to bring it back; to remind a fellow man that
the well-being of life–including animal life—on this planet is far more valuable than the profit
we gain from our negligence.
According to the UK Farm Animal Welfare Council, there are five basic “freedoms” that farm
animals are entitled to as part of their lives on a farm. The five freedoms are as follows:
1. Freedom from hunger or thirst- animals must have ready access to fresh water and
an appropriate diet to maintain their health and vitality.
2. Freedom from discomfort- this includes an appropriate environment which entails
shelter and a comfortable resting area as well as ample space for the animal to sit and
stand comfortably
3. Freedom from pain, injury, or disease- steps should be taken to prevent these
issues however if they cannot be prevented, rapid diagnosis of the problem and
immediate treatment are expected.
4. Freedom to express normal behavior- including adequate space for free
movement, proper facilities that provide specific needs for the animal (example:
coops for chickens to nest) as well as company of the animal’s kind.
5. Freedom from fear and distress- include conditions and treatment that avoid mental
suffering.
The certifications involving animal welfare began to ensure that these standards are met at all
times. The problem is that not all of the farms that raise animals for food production are certified
in any of these programs. The reasons can vary from not meeting the welfare standards, to
simply not even being aware of their existence.
8. 8
Certifications such as Fair Trade, and USDA Organic, both help to ensure a safe future for the
Earth’s environment as well as the rights of laborers, by contributing in some of the following
ways:
• Preserving natural resources and biodiversity and protecting the integrity of nature.
• Only use approved materials – which lets us monitor the products used to produce our
foods, so we are not harming our workers, or the environment in any way.
• Limit the use of genetically modified products
• Receive annual onsite inspections - which ensures that these producers will be
inspected annually by trusted inspectors to ensure that these morals are being upheld
and respected.
• Contributing to sustainable development of people, and of their communities
As an educational institution that strives to enrich the food educated future leaders of the
industry, the CIA has an obligation to encourage business partners and purveyors to participate
in environmental and ethical certifications that are truly more than just certifications. These
certifications uphold moral standards and fair treatment of the environment, as well as the people
whose livelihoods depend on the production of food. For the CIA as well-recognized educational
institution, being responsive and responsible in international affairs is paramount.
9. 9
Ethical Issues and Certifications – Animal Welfare
American agriculture has changed dramatically over the past century. We have moved from
traditional small family farms to a large agricultural industry. Currently, only four companies
dominate the American market. Keeping pace with rising American meat consumption, modern
farming has become a multimillion dollar business that produces as much meat as possible with
as little cost as possible.
Animal Welfare
In 2009, 8.6 billion chickens, 113 million pigs, and over 34 million cattle (including 944,000
calves), were slaughtered for agricultural purposes.2 Almost all of these animals are raised on
Concentrated Animal Feeding Operations (CAFO).
Commonly referred to as “factory farms,” CAFOs are animal producing operations that have
become a common part of today’s agricultural industry. Occasionally called AFOs, these
facilities congregate animals, feed, manure, urine, dead animals, and production operations on a
small area of land. Feed is brought to the animals rather than the animals grazing or otherwise
seeking nourishment in pastures or fields. Individual CAFOs may confine over 125,000
chickens, over 10,000 pigs, or over 1,000 cows, as well as many other large quantities of
animals.3 CAFOs raises the issues of animal welfare, environmental degradation, and human
health concerns. In terms of
animal welfare, one of the
greatest concerns is the close
confinement and over-crowding
of animals. These conditions
create boredom and stress in the
animals, as well as physical and
mental illnesses.
2 "Overview of CAFOs and Animal Welfare Measures." Overview of CAFOs and Animal Welfare Measures. Web.
05 July 2016.
3 Ibid.
10. 10
CAFO Beef
Beef raised for the commodity market enter CAFOs after weaning and early growth. They will
remain there until slaughter. It is not uncommon for a single feedlot to hold 100,000 cattle at a
time. The larger and faster they grow, the more valuable they become to the industry. In an effort
to maximize growth potential, breeding is no longer natural. After several months of grazing,
cattle are transferred to confined feedlots. The goal of the feedlot is to add significant weight to
the animal in a short period of time. Over the
next 6-8 months, they eat a high protein grain-
based feed.4 While corn is the main diet, many
industrial facilities lowers costs by adding feed
additives such as hydrolyzed poultry feathers,
by-products of slaughtered animals, antibiotic
drugs, and even newspaper.
E.K. Silbergeld, a professor at the John
Hopkins Center for Global Health claimed that “[Beef] CAFOs are comparable to poorly run
hospitals, where everyone gets antibiotics, patients lie in unchanged beds, hygiene is nonexistent,
infections and re-infections are rife, waste is thrown out the window, and visitors enter and leave
at will.”5
Factory Chicken
Chickens raised for meat are selectively bred to grow to “market weight” at an alarming pace.
Crowding causes the birds to receive scratches and sores due to being forced to walk over each
other. Since more than one flock is sometimes kept on the same litter, floors can be covered in
the waste of thousands of chickens before the floor is cleaned. Excessive ammonia levels that
can result from the waste breaking down can lead to health problems for chickens such as
breathing difficulties. The lights are kept on almost constantly in the buildings to stimulate the
appetites of the birds causing unnaturally rapid growth and limits the opportunity for chickens to
sleep. A 2006 study found that 55% of uncooked chicken purchased from supermarkets
contained arsenic which is known to cause cancer in humans. Arsenic is added to the feed of
approximately 70% of the broiler chickens raised each year because it is believed to promote
growth.6 Studies have consistently shown that broiler chickens suffer from difficulty walking
because their skeletons have trouble supporting their rapidly growing bodies. This can also lead
to deformities and lameness.
4 "Cows Raised for “Meat”." Food Empowerment Project. 12 July 2016.
5 "Factory Farms Abuse Animals." Socially Responsible Agricultural Project. 12 July 2016.
6 Wallinga, David. Playing Chicken:Avoiding Arsenic in Your Meat. Minneapolis, MN: Institute for Agriculture and
Trade Policy, 2006.Cleveland Clinic.Health Essential. 5 July 2016.
"Cows for Meat." – Woodstock Sanctuary. Web. 12 July 2016.
Approximately 90% of industrially farmed U.S. cattle
have growth hormones added to theirfeed.In
addition, approximately 83% are treated with
antibiotics.
11. 11
Animal Welfare Certifications
While agribusiness has rapidly expanded, measures to protect animals, the environment, and
human health have not kept pace with its expediential growth. Animal interest organizations and
NGO’s such as the Humane Society of the United States or Animal Welfare Approved offers
certifications which builds trust for consumers and add value to the meat sold by producers.
These initiatives have tended to become the most effective way of enacting change in animal
welfare and treatment on CAFOs, as well as the most progressive forms of change.
Animal Welfare Approved (AWA)
Animal Welfare Approved (AWA) is a certification for meat and dairy products that come from
farms who raised their livestock to the highest animal welfare and environmental standards. The
program was founded in 2006 as a market based solution to the growing consumer demand for
meat, eggs, and dairy products from animals treated with high welfare and managed with the
environment in mind. AWA is a program accredited to ISO guideline 17065.7 AWA audits,
certifies, and supports farmers raising their animals.
Every farm in the AWA program is audited at least once a year to
ensure trust among consumers and producers.8 Their auditors undergo
a rigorous selection and training process before evaluating farm
records, the farm environment, and animal conditions. They operate
on a nonprofit basis and do not charge farmers to join the program.
Because they are not dependent on any certification fees, their
certification can remain completely impartial during auditing resulting
in integrity and trust.
7 ISO (the International Organization for Standardization) form the specialized systemfor worldwide
standardization. National bodies that are members of ISO participate in the development of International Standards
through technical committees established by the respective organization to deal with particular fields of technical
activity. ISO committees collaborate in fields of mutual interest. Other international organizations, governmental
and non-governmental, in liaison with ISO also take part in the work. In the field of conformity assessment,the ISO
Committee on conformity assessment (CASCO) is responsible for the development of International Standards and
Guides.
7 The Humane Slaughter Act, or the Humane Methods ofLivestock Slaughter Act, (P.L. 85-765; 7 U.S.C. 1901 et
seq.) is a federal law designed to decrease the suffering of livestock’s during slaughter. It was approved on August
27, 1958. The most notable of these requirements is the need to have an animal completely sedated and insensible
to pain. This is to minimize the suffering to the point where the animal feels nothing at all.
"Animal Welfare Approved About Comments. Web. 04 July 2016.
8 Ibid.
12. 12
AWA Standards
AWA has the most rigorous standards for farm animal welfare and environmental sustainability
currently in use by any U.S. farm program. The standards have been developed in collaboration
with scientists, veterinarians, researchers and farmers across the globe to maximize practicable,
high-welfare farm management with the environment in mind.9 They are one of only two labels
in the U.S. that require audited, high-welfare slaughter practices and is the only label that
requires outdoor access for all animals.
Covering all major farmed livestock and poultry, AWA standards are achievable to the majority
of farms and they update regularly to incorporate new research.10 The basic premise of all their
standards is that animals must be able to behave naturally and live in a state of physical and
psychological well-being11.
9 "Standards." Animal Welfare Approved Standards Comments. Web.04 July 2016.
10 "Standards." Animal Welfare Approved Standards Comments. Web. 04 July 2016.
11
See Appendix A for the complete AWA Standards
-Requires animals to be raised
on pasture or range
-Prohibits dual production
-Charges no fees for
participating farmers
13. 13
Humane Farm Animal Care
Humane Farm Animal Care (HFAC) is a non-profit certification organization dedicated to
improving the lives of farm animals in food production from birth through slaughter. The goal
of the program is to improve the lives of farm animals by driving consumer demand for kinder
and more responsible farm animal practices. The Certified Humane Raised and Handled®12 label
on a product assures the consumer that the food products have come from facilities that meet
precise objective standards for farm animal treatment.13
Producers must comply with food safety and environmental
regulations. Processors must comply with the American
Meat Institute Standards (AMI), a higher standard for
slaughtering farm animals than The Federal Humane
Slaughter Act.14
HFAC Standards
These approved standards have been provided for the
rearing and handling of Beef Cattle and incorporate
scientific research, veterinary advice, and the practical
experience of farmers. Originally based on the Royal
Society for the Prevention of Cruelty to Animals (RSPCA)
guidelines, they presently reflect current scientific
information and other practical standards and guidelines
recognized for the proper care of animals15. Upon
satisfactory application and inspection, farmers and
ranchers will be certified and may use the Certified
Humane Raised and Handled logo. Program participants
are annually inspected and monitored by Humane Farm
Animal Care16.
12 "Certified Humane - A Project of Humane Farm Animal Care." Certified Humane. 04 July 2016.
13 Ibid.
14 Ibid.
15 "Our Standards - Certified Humane." Certified Humane. 04 July 2016.
16 Ibid.
-Producers meet HFAC
standards and apply them to
animals from birth through
slaughter
-Animals have ample space,
shelter, and gentle handling to
limit stress
-Ample fresh water and a
healthy diet of quality feed,
without added antibiotics or
hormones
-Cages, crates, and tie stalls are
forbidden practices; animals
must be free to behave naturally
14. 14
Free-range Chicken
In the chicken industry, the label “free-range” largely applies to chickens who are raised for
meat. There is currently no legal definition for “Free Range” in the United States, therefore
these terms are often used on poultry packaging with no clear definitions.
NGO’s like HFAC’s “Free Range” requirement is 2
sq. ft. per bird. The hens must be outdoors, weather
permitting (in some areas of the country, seasonal),
and when they are outdoors they must be outdoors
for at least 6 hours per day.17 From accordance with
the USDA guidelines, free-range chickens must be
allowed access to an outdoor area, “Producers must
demonstrate to the Agency that the poultry has been
allowed access to the outside.”18 However,
approximately 99% of chicken raised for meat in the
United States are raised in factory farm conditions.19
The typical factory farm has around 20,000 animals.20 These birds are typically confined to
warehouses where they may technically have access to a door that leads to designated outdoor
area, but due to mass crowding of birds, it is very unlikely the birds will see daylight during their
short lifetimes.
Humane Beef
Since the late 1990s, a growing number of ranchers have stopped sending their animals to
feedlots to be fattened on grain, soy and other supplements, and are instead choosing to raise
their cattle themselves. These farms allowed for cows to grow at their normal rate. With open
land and low-stress living, many grow up healthy and does not require antibiotics. There is
commonly four ways beef can be considered “humanely raised.” They are to be pasture raised,
organic grain or grass fed, raised without antibiotics, and humanely slaughtered. Pasture raised
cattle are allowed to live outdoors for a significant portion of their lives. This ensures that they
receive fresh air, space, sunlight, and are able to act as nature intended. A benefit of pasture
raised cows is that they are commonly grass-fed (with hay supplemented in the winter months).
17 ""Free Range" and "Pasture Raised" Officially Defined by HFAC for Certified Humane® Label - Certified
Humane." Certified Humane, 16 Jan. 2014. 07 July 2016.
18 "Meat and Poultry Labeling." USDA. 4 July 2016.
19 "How Undercover Investigations Are Changing Public Perception of the Meat Industry." One Green Planet.04
July 2016.
20 "Farm Sanctuary." Farm Sanctuary.05 July 2016.
15. 15
Ordering at the CIA
Concerning meat purchasing at the CIA, there has been a strong focus on procuring hormone and
antibiotic free meat since the fall of 2016. However, the CIA should expand its focus to include
more extensive purchasing of high quality local meat. By utilizing commodity meat in every
kitchen at the CIA (with the exceptions of American Bounty and Bocuse restaurants), the
Institute is supporting CAFO’s and ignoring the potential of local farms. As industry leaders in
culinary education, the CIA has an obligation to educate students on the ethical and local
considerations of purchasing meat.
LocalMeat at the CIA
Local Chicken in Bocuse Local Beef in American Bounty
Provided by John Fazio Farms
Located in Modena, NY (14.6 miles
from the CIA)
Provides approximately 60 chickens
per week
Offers rabbits, ducks, Cornish hens,
chickens, and eggs
Hormone and antibiotic free
Ensures humane life and slaughter
The only meat provider from which
we directly order
Provided by Meiller Farm and
Slaughterhouse
Located in Pine Plains, NY (28 miles
from the CIA)
Provides 6-8 strip loins per week
Provide farm to table service with
optimal transparency
Slaughters and packages meat to
USDA standards
Purchased through provider
Ginsberg’s Food (49.5 miles from the
CIA)
16. 16
Paying the Price – Committing to Local and Ethical Meat Sourcing
With the exception of the two sources of local meat above, the CIA purchases commodity meat
that is distributed by the provider Ginsberg’s Food. This commodity meat, though (presumably)
hormone and antibiotic free, utilizes CAFO’s in its production. This current policy educates
students solely on the idea that buying meat should be based upon whether it is antibiotic and
hormone free, but not whether that meat was ethically raised.
Why Not Ethical and Local?
According to storeroom sources, the CIA currently does not purchase
local, ethical meat because it would easily include a 25% increase in
price, and that while local farms may be able to meet the Institute’s
current meat demand, they would likely have to begin ordering directly
from a variety of farms instead of only one supplier.21 A single local
farm would be unable to provide the demand because of USDA
production limits, and if a farm were to desire to produce more, it would
require different permits and licenses that could be costly to farmers.
21 Chianese, Ralph. (2016, July 5). Personal Interview.
By the fall of 2016, all chicken
at the CIA will be purchased
exclusively from Perdue Farms.
“I can’t speak for a chicken, all
I can say is what I observe, and
no, they’re not happy, and
they’re definitely not healthy.”
-Craig Watts, a contract farmer
for Perdue
Watts, Craig. “Chicken Factory Farmer
Speaks Out.” CompassionUSA, 2014.
https://www.youtube.com/watch?v=YE9l94b
3x9U
17. 17
Cracking into Egg Production Certifications
When it comes to certifications regarding animal welfare practices, egg production leaves
consumers in the dark with labels such as “cage free”, “free range” or even “farm fresh” that
have no legal definitions. A carton of eggs that is labeled “farm fresh” in a grocery store can be
from a place that appears more like a factory with walls lined from ceiling to floor with cages
just big enough for a completely sedentary chicken each. “Cage free” could alleviate one issue,
but does not guarantee that the chickens aren’t crammed into a pen without any air ventilation.
“Free range” could be anything from three days out of the week outside to maybe twenty
minutes.
Some egg producing farms maybe be the most humane places to get eggs from but not be legally
certified. Or a farm could be certified “cage free” or “free range” but may only be following the
minimal standards if any and not follow humane practices at all. The CIA purchases 100% of its
eggs from Feather Ridge Farms, located in Elizaville, NY – a mere 45 minutes away. Because of
the Institute’s longstanding relationship with Feather Ridge Farms and their claims of positive
ethical egg production, the CIA should continue to use them as our sole purveyors.
Welfare and CommercialEgg-Laying Hens
Beak Cutting/Debeaking Practices:
Beak cutting, also called beak trimming, it
is the partial removal of the beak that is
common practice with most poultry;
especially egg-laying hens.22 Although
regrowth may occur, the operation is
typically permanent, leaving the upper
beak consistently shorter than the lower.
Debeaking is the complete removal of the
upper beak. These practices are performed
to prevent the chickens from pecking and
killing other chickens. It is widely
understood by professionals that this is a
way to ensure the “safety” of the flock.
22
“TheAnimal Welfare and Food Safety Issues Associated with the Forced Molting of Laying Birds” UPC-online.org
18. 18
Starvation-Based Forced Molting:
This is the practice of starving hens in order to manipulate their
laying cycle. Molting is a process in which birds will replace
their old feathers with news ones and is a process that is naturally
undertaken in the winter where the hen stops laying eggs and
focuses her energy on keeping warm and re-growing her
feathers. Industrial egg farms exploit this process by forcing an
entire flock of hens to molt at the same time which will
manipulate the exhausted hens to produce an extra amount of
eggs. This method is deemed more economically efficient
because it “recycles” older hens instead of sending them to be
slaughtered after only one year of egg-laying. To trigger the physiological shock of the forced
molt, University of California poultry researcher Donald Bell, describes how all food must be
removed from the chicken for 5-14 days. This is an extreme simulation of food scarcity, which
can only be practiced in battery caged hens, would occur naturally in the winter months. Some
hens are force-molted three or four times in their short lives. Over 6 million hens in the United
States alone are currently undergoing this process, and with this arise various health concerns to
the hens and the humans that consume products of these birds.23
Improper diets:
The USDA has very few regulations determining an appropriate diet for chickens, however they
state that organic egg laying hens should be fed a “vegetarian diet”24. This “vegetarian diet”
description is meant to ensure that chickens, who are omnivores naturally, are not being fed
chicken byproducts. But being omnivores, egg laying hens benefit from the significant amount of
their protein, sodium, phosphorus, fiber and other nutrients found in an omnivorous diet.25
Unfortunately, a lot of egg laying hens don’t spend much time outdoors at all let alone are
allowed move enough to peck or forage for the occasional bug in battery cages or large
warehouse pens. So when chickens aren’t allowed to forage for bugs and grubs and are fed
completely vegetarian diets it can lead to a few behavioral and health aversions a major one
being cannibalism.26
23
“TheAnimal Welfare and Food Safety Issues Associated with theForced Moltingof Laying Birds” UPC-online.org
24 The Humane Society of the United States. “How to Decipher Egg Carton Labels: The truth behind what “cage-
free,” “free-range” and other common terms mean (and don’t mean) for animal welfare.” The Humane Society of the
United States.
25 In the warmer months, chickens eat a lot of grasshoppers and fly larvae out of the excrement of other animals. As
well as otherbug and even on some occasion small animals like lizards. In the colder months, when bugs are mostly
nonexistent, some farmers will supplement their chicken’s diets with animal carcasses and in some cases roadkill.
Chickens will happily feast on animal entrails which is why genetically they do not have any feathers on their faces;
similar to avian varieties such as vultures.
Rales, Matt. “Chickens are Omnivores: It’s No Dilemma” The Weston A. Price Foundation. Posted:June 29, 2010
26 Jacob, Dr. Jacquie, University of Kentucky “Feather Pecking and Cannibalism in small and backyard poultry
flocks” articles.extension.org.May 05, 2015.
Photo curtesy of UPC onlinen.org “What is
forced molting?”
19. 19
Definitions of Typical “Labels” for Eggs
These definitions are often printed as a guide for consumers, however, the only legally defined
term is organic and the rest are defined by popular consensus:27
ORGANIC: Eggs certified as organic by the U.S. Department of Agriculture come from
uncaged birds that have some outdoor access. Their feed is organically raised, and they
are antibiotic free.
CAGE-FREE: Chickens were uncaged and able to freely roam indoors, but they
generally do not have access to the outdoors.
FREE-RANGE: Hens are cage-free and have some access to the outdoors, but the type
and duration of outdoor access is unclear and may vary widely by location.
ALL NATURAL: This is not regulated by federal law or third party certification. The
USDA considers all shell eggs natural and sets no standards for the hens’ living
conditions and feed.
PASTURE-RAISED: Indicates the hens are raised outdoors on a pasture where they can
roam and forage. They are often given the “grass fed” label as well. But the USDA has
not developed a definition for pasture-raised products.
VEGETARIAN-FED: Hens receive only vegetarian feed without animal byproducts. It
also indicates the chickens were kept indoors and unable to eat grubs, worms or other
bugs.
27 Kesmode, David. “Free-Range? Cage-Free? Organic? A consumer’s guide to egg terminology” The Wall street
Journal.March 11, 2015.
20. 20
Free Range V. Cage Free
Free Range
In the poultry industry as a
whole, “free-range” indicates
that the chickens have access to
the outdoors. This rule is in
accordance with the USDA
guidelines which states
“Producers must demonstrate…
that the poultry has been allowed
access to the outside.28”
This does not indicate that all of
the chickens on the farm in
question will spend time
outdoors, only that there is an
open doorway to an outdoor
area. On commercial chicken
farms with an upwards of 20,000
chickens, it is unlikely that all of the
chickens will go outside leaving most of the chickens to spend their time in crowded factory
farm warehouses. The Humane Society of the United States (HSUS) states, “No information on
stocking density, the frequency or duration of how much outdoor access must be provided, nor
the quality of the land accessible to the animals is defined.29”
Cage Free
Eggs that are labeled as “cage-free” solely indicated that the hens were kept in areas free of
battery cages -- housing systems that are stacked together in rows and columns sharing dividing
walls on all sides30. Each egg laying hen is allowed 67 square inches of space in each cage cell,
not wide enough to even spread her wings.
However, this term can be very misleading; in a typical commercial hen house, there are 100,000
hens in one space. To maintain economic profitability, egg laying hens are penned together in
very tight warehouses with little to no access to the outdoors31.
Thus, the certifications, “Free-range” and “Cage-free”, do not specifically or legally address any
issue regarding the welfare of chickens. A farm can be certified with either of these labels, and
yet still be at fault for the unethical practices such as debeaking, starvation-based forced molting,
and improper nutrition.
28 The Humane Society of the United States. “How to Decipher Egg Carton Labels: The truth behind what “cage-
free,” “free-range” and other common terms mean (and don’t mean) for animal welfare.” The Humane Society of the
United States.
29 “Think You Know ‘Free-Range’ and ‘Cage Free’ Chicken? Think Again.” One Green Planet.
30 Ibid.
31 Ibid.
Photo chart curtesy of thehumane society of the United States. “How to
Decipher Egg Carton Labels: The truth behind what “cage-free,” “free-
range” and other common terms mean (and don’t mean) for animal
welfare.” The Humane Society of the United States.
21. 21
Ethical Certifications for ChickenWelfare
These certifications are in addition to the previously mentioned AWA and HFCA certifications
which are also available for egg producing farms.
Food Alliance Certified (FAC)32
Prohibits forced molting
Prohibits beak cutting
Prohibits battery caging
No animal byproducts allowed in feed
Must have access to natural daylight or an outdoor area for a
minimum of 8 hours per day
Outdoor space must have living vegetation
Cost: application fee - $750 plus $400 inspection deposit
3-year recertification (subject to un scheduled inspections)
United Egg Producers Certified (UEPC)33
Focused solely on egg farms and egg production
June 10, 2016 - banned the practice of male chick culling
Independent scientific advisory committee comprised of
scientists, government officials, academicians, and humane
association members
All egg packaging must display website for consumer
information
Cost: application fee, annual audits, quarterly compliance reports
32 Food Alliance. 2016. www.Foodalliance.org
33 United Egg Producers Certified. 2016. www.Uepcertified.com
22. 22
Eggs and the CIA
FeatherRidge Farms
CIA’s only egg purveyor.
Partnered with CIA for over 20 years. 34
Owned and operated by the Bogdanffy Family since 1938
Not certified with any third-party animal welfare affiliations
They produce their own all natural grain based chicken feed on
site
How Can the CIA Improve Ethical Standing with Feather Ridge Farms?
In effort to acquire more information about the farm practices, we reached out to Feather ridge
directly via email and telephone. Unfortunately, they were not able to speak with us directly to
verbally confirm the claim of “cage free” that they make on their farms website. From what we
gathered from their webpage, the hens that they raise are cage free.
“Thewellbeing of our chickens comes first, ensuring the best tasting and most
nutritious eggs possible! We believe cage free is the wayto be!35”
Despite these positive animal welfare intentions, they remain uncertified in any of the above
mentioned third-party programs.
We believe that due to our positive 20-year relationship with this local, family owned farm, that
is consistently able to provide the quantity and quality of eggs necessary, the CIA should remain
partnered with Feather Ridge Farms as a sole purveyor of eggs. However, we feel that being the
link between education and the future leaders of the industry, it is important to encourage Feather
ridge to take advantage of one of the aforementioned certifications. That being said, if it becomes
clear that Feather Ridge is not practicing ethical or humane treatment of hens, it is suggested that
the CIA begin opening business partnership opportunities with other local egg purveyors who are
certified.
34 Creighton, Jim. Personal interview with Kelsey Malara, June 2016.
35 Feather Ridge Farms, 2016. www.featherridgeeggs.com
23. 23
Foie Gras Three Ways
Below are three methods that foie gras is currently being produced around the world. It also
includes the animal welfare problems with each method. The three methods are factory farm foie
gras, a combination of free range and factory farm, and free range foie gras.
1. Factory Farm Foie Gras
Ducks are tightly packed into wire confines
with only their heads remaining out (as seen in
the photo on the left)
Unable to tend to clean themselves, quills are
scraggly and wire (if present at all) and their
plumes are dirty, frequently their nostrils are
bloody
Ducks are not always provided clean water
It is not uncommon for ducks to die in this
confinement.36
2. Factory Farm and Free Range – A Combination
Used commonly in the United States
Allow ducks to roam in large pens
Utilizes gavage
3. Free Range and Organic
Certified Organic
Quality seal of Spain’s National Association of Ethical Food Producers which
guarantees the producer’s commitment to conservation and animal welfare
Geese are allowed to freely roam
Geese will gavage themselves naturally each year when preparing for migration –
does not involve gavage
Sousa and Labourdette’s ethical foie gras farm in Spain has free range, partially domesticated
ducks and this stock gets renewed when geese arrive once a year.
36 Lopez, Kenji J. "The Physiology of Foie: Why Foie Gras Is Not Unethical." Serious Eats: The Destination for
Delicious, 2010. http://www.seriouseats.com/2010/12/the-physiology-of-foie-why-foie-gras-is-not-u.html.
PETA,2016. http://www.peta.org/issues/animals-used-for-
food/factory-farming/ducks-geese/foie-gras/
24. 24
Gavage:Force Feeding
Conditions of CommercialFoie Gras
Production and Gavage:
Ducks spend 4 weeks in semi-darkness to
prevent egg laying
Fed high protein and starch diets
Gavage begins between 8-10 weeks’ old37
A stick is used to force down food stuck in
their throats38
The birds’ livers can become more than 10-
times their normal size (a disease called ‘hepatic
steatosis’) which causes trouble breathing and
walking39
How to Limit Pain and Suffering
“Some of these risks can be mitigated by effective
management. There is evidence of industry efforts to
use modern feeding equipment, improve the feed tube
design and provide ducks with a familiar handler.40 The quote comes from the American
Veterinary Medical Association where they do discus the dangers of force feeding in their
article. “There is a clear and pressing need for research that focuses on the condition of ducks
during fattening, including the actual incidence and severity of animal welfare risks on the farm.
The duck’s injuries would allow deficits to be accurately identified and ameliorated. Until this
occurs, estimates of the welfare condition of ducks used to produce foie gras will be
approximate, based upon the severity of the manipulations (force feeding) and resultant
deviations from normal health (marked obesity).41
37 "The Pain Behind Foie Gras." PETA. Accessed May 27, 2016. http://www.peta.org/issues/animals-used-for-
food/animals-used-food-factsheets/pain-behind-foie-gras/.
38 Peter Finn, “To Hungarian Professor, What’s Good for the Goose Is Good for the Goose Liver Industry,” The
Washington Post 31 Jan. 2000.
39 Ibid
40 "Welfare Implications of Foie Gras Production." Welfare Implications of Foie Gras Production. May 7, 2014.
Accessed July 01, 2016. https://www.avma.org/KB/Resources/LiteratureReviews/Pages/Foie-Gras-Production-
Backgrounder.aspx.
41 Ibid
“For 12 to 21 days, ducks and geese are subjected to
gavage—every day, between 2 and 4 pounds of
grain and fat are forced down the birds’ throats by
using an auger in a feeding tube.”
"The Pain BehindFoie Gras." PETA. AccessedMay 27, 2016.
http://www.peta.org/issues/animals-used-for-food/animals-used-food-
factsheets/pain-behind-foie-gras/.
25. 25
PolicyRecommendationfor the CIA
The CIA has the ethical responsibility to take steps ban the use of foie gras to promote the fair
treatment of the ducks and geese used to make foie gras, and provide students with an intentional
education about animal welfare. 90% of the students and 100% of the chefs said that they
would support the use of free range foie gras. But when mentioned that it would cost 180%
more the number of chefs that supported free range decreased to 50% and the student support to
70%. Banning foie gras all together was less popular, supported by only one Chef and 23% of
the surveyed students.
Initiative Steps:
Use Free Range Foie Gras that is produced by Sousa and Labourdette’s Foie Gras Farm
in Spain when foie gras is absolutely essential
Begin substituting foie gras for “faux gras” which does not include the use of gavaged
livers
Utilize “faux gras” as an educational moment to teach students about animal welfare
Would you support the
use of free range foie
gras at the CIA?
If yes to the previous
question would you
support it if it cost 180%
more?
Yes 100% 50%
No 0% 50%
100%
50%
0%
50%
0.0%
10.0%
20.0%
30.0%
40.0%
50.0%
60.0%
70.0%
80.0%
90.0%
100.0%
Culinary Chefs Survey Responses
Yes No
Would you support the use
of free range foie gras at
the CIA?
If yes to the previous
question would you
support it if it cost 180%
more
Yes 90% 70%
No 10% 30%
90%
70%
10%
30%
0%
10%
20%
30%
40%
50%
60%
70%
80%
90%
100%
Student Survery Responses
Yes No
26. 26
Below are countries and states that have banned foie gras production or its sale completely:
March, 2001: Italy issues a legislative decree to ban foie gras production in 2004, calling
gavage “torture” and “barbaric.”42
August, 2003: Argentina bans foie gras production, saying “force feeding must be
considered mistreatment or an act of cruelty to animals, in this case to geese or ducks.”43
September, 2004: California Governor Arnold Schwarzenegger signs into law a ban on
the sale and production of foie gras starting in 2012.44
December, 2014: California overturned California's law banning the sale of the fatty
duck or goose liver45
August, 2003: Israel prohibits the production of foie gras, starting in 2005. Unlike other
countries where the bans were decided legislatively, anti-foie activists ultimately earned a
ruling from Israel’s Supreme Court who agreed that force-feeding violated animal cruelty
laws. In 2003, Israel had the third largest foie gras industry in the world after France and
Hungary.46
42 Polis, Carey. "California Foie Gras Ban: A Brief History of Anti-Foie Measures." The Huffington Post.Accessed
May 27, 2016. http://www.huffingtonpost.com/2012/06/29/california -foie-gras-ban_n_1635542.html.
43 Ibid
44 Ibid
45 Parsons, Russ,and David Pierson. "Foie Gras Ban Is Overturned." Los Angeles Times. Accessed June 03, 2016.
http://www.latimes.com/business/la-fi-foie-gras-ban-lifted-20150108-story.html.
46 Polis, Carey. "California Foie Gras Ban: A Brief History of Anti-Foie Measures." The Huffington Post.Accessed
May 27, 2016. http://www.huffingtonpost.com/2012/06/29/california-foie-gras-ban_n_1635542.html.
27. 27
Not Enough Fish in the Sea: Why Buying Localand Sustainable Fish Matters
Overfishing, or “Fishing with a sufficiently high intensity to reduce the breeding stock levels to
such an extent that they will no longer support a sufficient quantity of fish for sport or
commercial harvest.”47 The cycle of overfishing is perpetuated by base trawling, a mechanical
strategy that utilizes large, weighted down nets, that are dragged along in the oceans, collected
everything in their path. This method necessarily has problems with bycatch – “the incidental
capture of non-target species,” and although those unwanted fish are often thrown back into the
sea, they are typically dead48.
This practice is blamed for overfishing, and is a striking representation of the absence of a
worldwide fisheries administration. 63 percent of global fish stocks are presently considered
overfished. 40,000 occupations were lost with the breakdown of only one overfished cod
population49
The biggest manufacturing plant trawler – 144-meter-long Annelies Ilena – can carry 7,000 tons
of prepared fish in its coolers. Researchers are cautioning this terribly unsustainable way to deal
with fishing is bringing about significant and potentially perpetual changes in our seas.50 These
practices are why the CIA has guide lines that we follow when it comes to fish purchasing.
47 “Overfishing – A Global Disaster.” Overfishing.org, 2012. http://overfishing.org/pages/what_is_overfishing.php
48 “Bycatch” World Wildlife Fund, 2016. http://www.worldwildlife.org/threats/bycatch
49 “Overfishing – A Global Disaster.” Overfishing.org, 2012. http://overfishing.org/pages/what_is_overfishing.php
50 "Overfishing." Greenpeace International. Accessed July 16, 2016.
http://www.greenpeace.org/international/campaigns/save-our-seas-2/don-t-waste-our-oceans/.
28. 28
The CIA Fish Guide Lines
The CIA already implements a strongly ethical policy for fish procurement. The fish room buys
mostly local fish that originate on the east coast. The CIA also follows The Monterey Bay
Aquarium's Seafood Watch program which helps shoppers and organizations pick fish that is
angled or cultivated in ways that ensures the protection of ocean life and territories, now and for
future eras. Suggestions demonstrate which fish items are "Best Choices" or "Great
Alternatives," and which ones you ought to "Avoid." The Monterey Bay Aquarium has a list of
standards51 that they abide by, below are a few examples:
51 See Appendix C for list of Monterey Bay Aquarium Standards.
29. 29
The CIA Fish Provider
The CIA uses Foley Fish, a distributor originating in Boston, Massachusetts.
FoleyFish Commitment to Sustainability
"Foley Fish, founded in 1906, is extremely committed to sourcing sustainable seafood. For four
generations, we have sourced well managed, sustainable seafood items for our customers. Unlike
other companies who merely join associations, Foley Fish actively participates in fishery
management with a representative on both the National Marine Fisheries Northeast Ground Fish
Advisory Panel and the Highly Migratory Species Panel. Additionally, in the fall of 2011, Laura
Foley was appointed to the New England Fisheries Management Council. Our direct
involvement in fishery management allows us to steer our customers to well-managed,
sustainable species. "52
Foley follows standards set by Federal, state and international authorities. Here are the fish they
get Cod- MSA, Farmed Salmon - CSQ, Flounder- MSA, Haddock- MSA, Hake- MSA, Pollock-
MSA, Sea Scallops- MSA, Tilapia- ISRTA, Swordfish- ICCAT, Wild Salmon- MSA53
Conclusion
The Culinary Institute of America Does an excellent job on its fish purchasing efforts. We can
use the CIA's fish room purchasing framework and try to apply it to the entire purchasing
department including the store room and meat room. The standards that the fish room follow
when making ethical purchasing decisions should set standards around campus to promote
ethical and environmentally certified procurement of food.
52 "Foley Fish Commitment to Sustainable Seafood." Foley Fish Boston.Accessed July 11, 2016.
http://www.foleyfish.com/StoreBoston/main/sustainability/missionstatement.aspx.
53 Ibid
30. 30
Ethical Certifications – Labor Rights
Growing food requires a large amount of labor, and often, in pursuit of profit, little thought is
given to the condition in which workers’ toil. It is not uncommon for social justice and human
rights and dignity to be all but forgotten in the pursuit of cheap and efficient food production.
The CIA has a responsibility to care about the welfare of these workers by ensuring their ethical
procurement of food. In an analysis of three foods – chocolate, coffee, and bananas, the ethical
certifications, mainly Fair Trade, are explored.
Fair Trade: A BetterSolution
“Fair Trade is a trading partnership, based on dialogue, transparency, and respect, that seeks
greater equality in international trade. It contributes to sustainable development, by offering
better trading conditions to, and securing the rights of, marginalized producers, and workers…”54
The ultimate vision of fair trade, is to work with those who are marginalized, and create better
trade structures that work “in favor of the poor and promote sustainable development and
justice.”55
Standards of Fair Trade:
These 10 Standards of
Fair Trade (as seen to the left)
are upheld by the WFTO with
“defined compliance criteria to
assess the conformity with the
principles”56. The compliance
criteria must be met in order
for an organization to be
approved for and retain
membership in the WFTO. Not
all criteria must be met from
the beginning, but their
deadline for achieving the
criteria must be given.
54 “Definition of Fair Trade.” World Fair Trade Organization.2014, http://www.wfto.com/fair-trade/definition-fair-
trade
55 “Vision and Mission.” World Fair Trade Organization,2014. http://www.wfto.com/about-us/vision-and-mission
56 “World Fair Trade Standard 3.6.” The World Fair Trade Organization.2014,
http://wfto.com/sites/default/files/Ch-6-WFTO-Fair-Trade-Standard-draft-3.6-feb-14.pdf
31. 31
Unethical Labor Practices:Case Study - Bitter Cocoa
70% of the world’s supply of cocoa is supplied mainly by two West African countries -- Ghana
and Côte d’Ivoire.57 The cocoa industry is notorious for its exploitative and unfair working
conditions. On average, the farmers in these countries, earn insufficient wages, and 2 million
children ages 5-17 are enslaved on cocoa plantations.58
The United States Department of Labor classifies the enslavement of children in the West Africa
as one of “the worst forms of child labor.”59 95% of the jobs that the children are engaged in are
considered dangerous e.g. burning brush to clear land, harvesting cacao pods with machetes,
using unsafe chemicals and pesticides, carrying heavy loads.60 Missed education is also an issue
in Côte d’Ivoire where 40% of child laborers do not attend school regularly which violates the
International Labor Organizations Child Labor Standards.61 This missed schooling creates short
term and long term effects and reduces the chance of the children of these cocoa plantations to
ever break the cycle of poverty.
The poverty rates as seen in the graph
reflects the lack of livable wages to
the cocoa farmers of Côte d’Ivoire and
Ghana. Such low wages as well as low
prices in the cocoa industry, leave
farmers unable to hire the necessary
labor to harvest the crop, and this
inevitably supports child slavery.62 It
is estimated that for these farmers to
meet the poverty line, they would need
to make more than three times their
current income.63
57 “Child Labor and Slavery in the Chocolate Industry.” Food Empowerment Project. 2016,
http://www.foodispower.org/slavery-chocolate/
58 Ibid.
59 “2014 Findings of the Worst Forms of Child Labor.” The United States Department of Labor. 2016,
https://www.dol.gov/agencies/ilab/resources/reports/child-labor/ghana
60 Additional jobs include cutting down trees, harvesting,drying, and fermenting cocoa beans,transporting loads of
cacao pods,and use of cutlasses forweeding. ““2014 Findings of the Worst Forms of Child Labor.” The United
StatesDepartment of Labor. 2016, https://www.dol.gov/agencies/ilab/resources/reports/child-labor/ghana.
61 “Child Labor and Slavery in the Chocolate Industry.” Food Empowerment Project. 2016,
http://www.foodispower.org/slavery-chocolate/
62 “The Chocolate Industry Has a Century-Long History of Forced and Child Labor in the Production of Cocoa.”
International LaborRightsForum: 2016. http://www.laborrights.org/industries/cocoa
63 Ibid.
Graph created by author. “Cocoa Barometer 2015: Sustainability in the
Cocoa Sector.” Barometer Consortium. 2015,
http://www.cocoabarometer.org/Download.html
32. 32
ConcernedStudents
The CIA uses a total of 48 different types of chocolate, 64and while this
includes a small number that are Fair Trade certified, over three quarters of
the chocolate used is from West Africa. 72% of students surveyed at the
CIA agreed that they would like the school to adopt a policy of Fair Trade
certified chocolate.65
Chefs and the Storeroom– Response and Transition
There was an 80% consensus among surveyed baking and pastry chefs
approving for Fair Trade chocolate66. Two chefs said that they would
support Fair Trade, but did not believe that the CIA would be willing to
make the change citing money and unwillingness to transition. However,
several brands that are already used e.g. Barry Callebaut, have Fair Trade
lines that are not utilized and which the storeroom admitted they would
willingly source if requested by the chefs.67 A transitional period would be
necessary, giving chefs an ample amount of time to test recipes and make
necessary changes.
Fair Trade Policy Recommendation
Fair Trade is not a perfect solution. No label will ever adequately and
completely stop all unethical labor practices. However, Fair Trade is the
first step in the right direction. The CIA has the power to influence
students who will become leaders of the food industry, and it has the
resources and responsibility to transition to Fair Trade certified chocolate
in the bakeshops. This simple act of non-compliance with the unethical
enslavement of children would provide educational opportunities and for
staff and students, and be a bold example to other members of the food
industry.
64 Creighton, Jim. Personal interview conducted by Meagan Curtis, June 2016.
65 Survey conducted by author. 31 May 2016. Survey size of 22.
66 Survey conducted by author. 31 May 2016. Survey size of 5.
67 “Fairtrade Chocolate: Guarantees a Fair Deal for Third World Cocoa Producers.” Barry Callebaut. 2016,
http://solutions.barry-callebaut.com/products/chocolate/fairtrade-chocolate
Educate the
Students,
Educate the
World:
In a survey of students
across the Hyde Park
campus, 50% of
surveyed students
were unawareof
the significant
problemsin the
global chocolate
industry. The
students of today will
soon be leaders in the
food industry. A more
intentional and
thorough
understanding of the
importance of the
problems in the
chocolate industry,
will allow for a future
of food literate leaders
able to make informed
choices about what
brand of chocolate
they use.
Survey of random students by
author. 31 May 2016. Survey
size of 22.
33. 33
Coffee – The PerfectExample
As of August 2012, the Hyde Park Campus of the CIA serves only Fair Trade and organic
certified coffee68. A deal was negotiated with Chris’ Coffee Service located in Albany, NY to
receive the fair trade organic coffee at
the same price as what the institute
was previously serving. For a school
that consumes, 300 pounds of coffee
a week in student, staff, and faculty
dining facilities, this change has made
not only an ethical impact, but an
educational one.
Coffee and Cocoa – Different, but the Same
The coffee industry, is plagued by the same destructive and unethical labor practices that are
common in the cocoa industry – child enslavement and inadequate income for coffee farmers and
farm workers69. The CIA’s commitment to Fair Trade Certified coffee, can become a precedence
to be followed by coffee and even bananas. In fact, just like coffee, Fair Trade certified chocolate
can already be purchased and donated for no price difference than the chocolate that is currently
in use.
The CIA should commit to consistency in ethical food procurement. Fair Trade chocolate can
and should become the logical next step towards the ultimate goal of completely ethically
sourced food. The Institute has a responsibility to educate its students about ethical food
certifications, and using Fair Trade coffee, chocolate, and bananas, would provide key moments
in the curriculum for that education.
68 “The CIA Serves Only “Fair Trade” Coffee at Hyde Park Campus.” The Culinary Institute of America, 2016.
http://culinary.imodules.com/s/898/social.aspx?sid=898&gid=1&pgid=252&cid=2338&ecid=2338&ciid=7472&cri
d=0
69 “Bitter Brew: The Stirring Reality of Coffee.” Food Empowerment Project, 2016.
http://www.foodispower.org/coffee/
"Fair trade farms are vital to the success of our
expanding industry and integral to what we teach our
students. We want to contribute to the long-term
success of these farmers in tropical climates just as
we have been doing for decades with local producers
in the Hudson Valley. As leaders in the industry, this
action by the CIA makes a huge statement."
- Anthony DiBenedetto,Manager of Food Processing
“TheCIA Serves Only “FairTrade”Coffee at Hyde ParkCampus.” The
Culinary Institute of America, 2016.
http://culinary.imodules.com/s/898/social.aspx?sid=898&gid=1&pgid=252&cid
=2338&ecid=2338&ciid=7472&crid=0
34. 34
Banana Republics and Unethical Labor
Prominent companies such as Dole, Chiquita, and Del Monte control up to 75% of the global
banana market70. Banana plantations owned by national corporations such as these have become
known for their unethical labor practices including abuse of human rights and the use of child
labor71. As with chocolate purchasing, the CIA should take steps to ensure the procurement of
only Fair Trade certified, and ethically sourced bananas for use and consumption.
Bananas are the most commonly eaten fruit on the market today with an 11.4# averagely eaten
per person in the U.S. with apples close behind at 10.7#72. Chiquita, Dole Food Co., Fresh Del
Monte and Ireland's Fyffes represent approximately 80% of the more than 160 billion pounds of
bananas sold every year.73
The United States is the biggest buyer of bananas globally
Grocery stores are presently benefiting significantly by the unsustainably low wages
being paid to banana plantations owners and their workers by large corporate banana
companies
Each time the stores buy from these banana sellers, they are also condoning big business
while shutting out smaller, family owned businesses.
These companies also have never taken responsibility for the numerous charges brought
upon them for labor concerns, and poor living conditions within the last 30 years.
Small Plantations
Small scale banana growers must always try to rival with larger companies when selling their
bananas. They are not generously compensated by larger companies as well, which like to
purchase in large quantities and accordingly set at lower costs. Price rivalry in supermarkets in
western states implies lower costs for producers abroad. There have been endeavors to adjust this
with the reasonable exchange characterization of bananas and attempts to guarantee fair wages
for workers with certifications such as Fair Trade.
70"Banana Link." The Problem with Bananas. Accessed July 19, 2016. http://www.bananalink.org.uk/the-problem-
with-bananas.
71 “Peeling Back the Truth on Bananas,” Food Empowerment Project, 2016. http://www.foodispower.org/bananas/
72 "USDA ERS - Chart: Oranges and Apples Are America's Top Fruit Choices." USDA ERS - Chart: Oranges and
Apples Are America's Top Fruit Choices. Accessed July 19, 2016. http://www.ers.usda.gov/data-products/chart-
gallery/detail.aspx?chartId=40075.
73 Los Angeles Times. Accessed July 16, 2016. http://www.latimes.com/business/la-fi-laz-price-of-bananas-
20141029-story.html.
35. 35
Plantation Work and Pesticides
Farmers and workers, who often live on banana plantations, can work 10-12 hour days, in the
heat, for 6 days a week. These workers are often given only water contaminated with chemicals
for drinking, cooking and washing on the plantation. It is estimated that 85% of chemicals
sprayed via plane do not land on the bananas, but rather soak into the land, the employees, and
their homes.74 The chemical, DBCP, that is regularly used on banana plantations has been
banned in the United States as a carcinogen since 1979, but is still widely used on the bananas,
and subsequently, the employees, as pest control in Latin America5.
The European Union enforced a 25 percent tariff on Central American bananas, seeking to
empower African and Caribbean banana producers to contend with US multinational enterprises.
However, the WTO determined the illegality of this tariff, and its discontinuation has threatened
banana farmers outside of South America75. This has especially impacted women, such as in the
40% of Caribbean households headed by single women for whom the banana is the only source
of income.
Bananas and Child Labor
A child’s life on a
banana plantation is no
better than a child’s
life on a cocoa
plantation. As in cocoa
production, child
enslavement on
banana plantations is
classified as “the worst
forms of child labor” in four countries – Belize, Ecuador, Nicaragua, and the Philippines76.
Children, mostly between the ages of 8 and 13, are often expected to work long hours in
hazardous conditions that jeopardize their human rights. These child slaves are “being exposed to
pesticides, using sharp tools, hauling heavy loads of bananas from the fields to the packing
plants, lacking potable water and restroom facilities, and experiencing sexual harassment.”77
74 "Banana Link." Environmental Problems. Accessed July 15, 2016. http://www.bananalink.org.uk/environmental-
problems.
75 "Peeling Back the Truth on Bananas." Food Empowerment Project. Accessed July 15, 2016.
http://www.foodispower.org/bananas/.
76
“List of Goods Produced by Child Labor or Forced Labor.” The United States Department of Labor, 2015. https:
“Tainted Harvest,” Human RightsWatch, http://www.oocities.org/busa2100/ecuadbananaethics.htm
//www.dol.gov/ilab/reports/child-labor/list-of-goods/goods/?q=bananas
77
“Tainted Harvest,” Human Rights Watch, http://www.oocities.org/busa2100/ecuadbananaethics.htm
//www.dol.gov/ilab/reports/child-labor/list-of-goods/goods/?q=bananas
“When the [pesticide] planes pass; we cover ourselves with our
shirts…We just continue working… We can smell the pesticides.”
--Enrique Gallana, a fourteen-year-old working on a banana plantation
“Tainted Harvest,” Human Rights Watch,
http://www.oocities.org/busa2100/ecuadbananaethics.htm
36. 36
The CIA Goes Bananas
Here at the CIA we currently buy Chiquita brand
bananas. 10,000 lbs. of bananas go to the AM
department, which included the fruit for students to eat
out of hand at The Egg, Farquharson Hall, and all
kitchens, every year.78 The remaining bananas are
distributed for use in kitchen/bakeshop classes.
We can minimize the unethical labor practices of large
corporate-owned banana plantations, by purchasing
privately developed natural bananas. Purchasing Fair
Trade Certified or Equal Exchange bananas will ensure
that small banana plantation farmers and workers will receive fair, livable wages.
After analysis, this policy memo proposes purchasing Fair Trade Certified bananas to
ensure the treatment of workers is humane and fair.
78 Creighton, James. Personal interview conducted by Austin Maigis, July 2016.
From July 1st
2015-2016
the CIA purchased
16,430 pounds of
bananas from Chiquita,
located in Columbia.
Creighton, James. Personal interview
conducted by Austin Maigis. July, 2016.
37. 37
What is Organic Agriculture According to the USDA?
Organic agriculture produces products using methods that preserve the environment and avoid
most synthetic materials, such as pesticides and antibiotics. USDA organic standards describe
how farmers grow crops and raise livestock and which materials they may use.
Organic farmers, ranchers, and food processors follow a defined set of standards to produce
organic food and fiber. Congress described general organic principles in the Organic Foods
Production Act, and the USDA defines specific organic standards. These standards cover the
product from farm to table, including soil and water quality, pest control, livestock practices, and
rules for food additives.
Organic farms and processors:
Preserve natural resources and biodiversity
Support animal health and welfare
Provide access to the outdoors so that animals can exercise their natural behaviors
Only use approved materials
Do not use genetically modified ingredients
Receive annual onsite inspections
Separate organic food from non-organic food79
79 United States Department of Agriculture,2016, http://www.usda.gov/wps/portal/usda/usdahome
38. 38
Defining Local:
Terms such as “local food,” “local food system,” and “(re)localization” are often used
interchangeably to refer to food produced near its point of consumption in relation to the modern
or mainstream food system. The New Oxford American
Dictionary (NOAD) defines a “locavore,” which was
NOAD’s 2007 word of the year, as a local resident who
tries to eat only food grown or produced within a 100-mile
radius. This 100-mile radius measure is not, however, a
standard for local markets. For example, found that many
consumers disagree with the 100-mile designation for
fresh produce.
In terms of defining distance, opinions are quite varied. Distances that are perceived to constitute
local may vary by region. Population density is important because what is considered local in a
sparsely populated area may be quite different from what constitutes local in a more heavily
populated region.
This is referred to as “flexible localism,” with the definition
of “local” changing depending on the ability to source
supplies within a short distance or further away, such as
within a State. For example, On the other hand, in Grant
County, a sparsely populated rural and agriculturally based
county, only 20 percent of 61 producers surveyed considered
their local market to be
their own or surrounding counties.
Different definitions may also be appropriate, depending on
the situation. For example, with regards to the Value-Added
Agricultural Market Development program, run by USDA
Rural Development, the 2008 Farm Act defines the total
distance that a product can be transported and still be
eligible for marketing as a “locally or regionally produced
agricultural food product” as less than 400 miles from its
origin, or the State in which it is produced.
“flexiblelocalism,” with the
definition of “local” changing
depending on the ability to
source supplies within a short
distance or further away, such
as within a State
King County, WA, a densely
populated urban county, a survey
of 54 producers found that 66
percent defined local market as
their own or surrounding counties
USDARural Development,
the 2008 Farm Act defines the
total distance that a product
can be transported and still be
eligible for marketing as a
“locally or regionally
produced agriculturalfood
product” as less than 400
milesfrom its origin, or the
State in which it is produced.
39. 39
Benefits Organic and LocalFoodPurchasing
Local is Nutritious:
Local foods may affect health and nutrition in one of two general ways. First, local food systems
may offer food items that are fresher, less processed, and retain more nutrients (e.g., because of
shorter travel distances) than items offered in nonlocal systems. For example, locally obtained
food may be healthier because “freshly picked foods … retain more nutrients than less fresh
foods”. Consumers may purchase the same amounts and types of fruits and vegetables, but
Whether or not local food systems tend to improve health
and nutrition in this way is largely an unresolved
empirical question. Locality may be only one factor that
determines product freshness or retention of nutrients, and
a link between travel distance and nutrient content has not
yet been established 80
Local is Sustainable:
Food is traveling further from farmers to consumers as the food system increasingly relies on
long-distance transport and global distribution networks. Concerns about fossil fuel use and
greenhouse gas (GHG) emissions have increased scrutiny of the environmental impacts of
transportation in the food system and the distance food travels to consumers. Advocates of
localization of the food system argue that. This claim has also been cited as a potential benefit of
localization among local food system researchers
Organic Benefits all Parties
Certified organic products allow consumers and producers to prevent negative
externalities in the food system and help incentivize new organic technologies while
promoting biodiversity in the ecosystem.
USDA Certified Organic at the Culinary Institute of America
Focusing on increasing Organics in general in conjunction with local buying for major
vegetable grown in the Hudson Valley including Tomatoes, Garlic, Onions, Peas,
Radishes, Turnips, Mushrooms, Lettuces, Kale, Squash, Cucumber, Musk Melons, and
Celery etc... Are all points of interest and help defining a categories of local produce?
80 Martinez, Steve, Michael Hand, Michelle Da Pra, Susan Pollack, Kathrine Ralston, Travis Smith, Stephen Vogel,
Shellye Clark, Luanne Lohr, Sarah Low, and Constance Neuman Food Systems Concepts,Impacts, and
Issues.USDA,2010, http://www.ers.usda.gov/media/122868/err97_1_.pdf
“Sincelocal foods are
fresher, the nutrient content of
diets is improved”.
40. 40
As Local as the Storeroom
“We are part of the Stuart Sherman buying group which states we must buy roughly 80%
of our produce from Baldor…Baldor sources the best quality product from each category
regardless of organic or not.”81
The Storeroom does an excellent job providing quality produce to the classrooms. The need for
local purchasing has even been factored into the budget. On one hand, by not specifying organic
or not CIA allows Baldor to buy from farmers who may be producing under virtual organic
qualifications but choose not to carry the label. One the other hand by not asking for organic
there is a larger possibility that the CIA may be purchasing from farms which do not follow
regulation similar to those required for labeling as USDA organic.
Local at the CIA
The remaining 20% of the food purchasing budget is allotted to local purveyors during the
growing season. This number is debatably lower or higher than it should be. In theory 20%
sounds like quite a bit of money but considering the amount of available produce during the
growing season it may be lower than what is really required for any tangible effect on the
school's output of food prepared using local ingredients
Actionable Goals and techniques for Increasing USDA Certified Organic and Local
produce at the Culinary Institute of America
Purchasing the largest possible from farms defined as local during the general growing
season even if this goes over our current budget for local purchasing. Create a Definition
for local as per this paper and adapt standards for purchasing to reflect environmental and
ethical concerns.
Requesting certified USDA organic labels on more products from our main purveyor or
equivalent. Defining standards for farms which are not certififed but we beilve produce product
of the same quality and limited drain on enviornment
Consider the IFOAM Organic 3.0 guidelines as a preferred framework for food
purchasing.
Create a new position in the storeroom for someone to deal with the issues of sourcing for
the school in regards to ethical purchasing to assist and advise the director of purchasing
on his decisions. A team member who would spend a majority of time as a field agent
directly responsible for finding new farms that meat standard and maintaining
relationships and standards with current farms and purveyors to establish more
sustainable and ethical purchasing streams.
81 Anthony Benedetto,Personal Interview, July 2016
41. 41
Bring on Organic 3.0
The International Federation of Organic Agriculture Movements
Since 1972, IFOAM - Organics International has occupied an unchallenged position as the only
international umbrella organization of the organic world, uniting an enormous diversity of
stakeholders contributing to the organic vision.
ORGANIC 3.0: GOAL & CONCEPT
The overall goal of Organic 3.0 is to enable a widespread uptake of truly sustainable farming
systems and markets based on organic principles and imbued with a culture of innovation, of
progressive improvement towards best practice, of transparent integrity, of inclusive
collaboration, of holistic systems, and of true value pricing.
TO SUMMARIZE, ORGANIC 3.0:
Is innovation-oriented and proactively assesses upcoming technology against evidence-
based and scientifically evaluated impact potentials based on the Principles of Organic
Agriculture
Expects operators along the whole value chain to be committed to ongoing
improvements and to address all of the following dimensions: ecology, society,
economy, culture and accountability
Provides more options for credible assurance, with more opportunities for inclusive and
transparent participation by all, and exposes and mitigates conflict of interest at all
levels of the public and private sector.
Is inclusive and proactively builds alliances with like-minded movements based on
common visions rather than on competition and differences in detail. However, it also
42. 42
clearly distinguishes itself from unsustainable agriculture systems and
‘greenwashing’ initiatives 82
Sustainable and Ethical Food Purchasing Ingredient Sourer
The storeroom may also consider hiring a new employee whose job would be to act as
a field research and sourcing member of the purchasing team responsible for making
contact with local food producers. They would be responsible for surveying farms for
potential buyer relationships. Especially those who do not have any kind of certification,
but whose produce would be considered of the highest quality and grown using best
practices.
Giving the CIA a more personal touch with local growers allows assurance of ethical and
quality standards without having to front the substantial cost of purchasing for USDA
organic product. Many smaller producers throughout the world choose not to have
organic or ethical labeling for their own reasons yet still produce in a similar fashion
and quality to those who do. Purchasing from those sources rather than those
labeled gives the CIA a cost advantage which may potentially out way the cost a full
time employee.
82
Arbenz, Markus, Organic 3.0 for Truly Sustainable Farming and Consumption,2105,
http://www.ifoam.bio/sites/default/files/organic_3.0_discussion_paper.pdf
43. 43
Conclusion:
The CIA has a responsibility, and indeed a genuine self interest in ethical and
environmental certification in purchasing. Not only do the propositions for change brought
forward in this paper make sense morally and ethically, but they provide an opportunity for
increased efficiency in purchasing, and have the potential for a deep and long term impact on the
community through the incentivizing of ethical and sustainable practices.The certifications laid
out in this paper offer only a small glimpse of the scope of understanding involving ethical and
sustainable food labeling. It is important for decision makers to understand that it is their non-
action rather than action which leads to the issues that make it necessary for certifying our
purchases for improved equity and transparency between growers, producers, workers and their
buyers. It is the understanding that is required for decision making on issues surrounding ethical
and environmentally sustainable food purchasing practices that should be held above the
implantation of any one ethical and environmental certification strategy.
To make specific change within the purchasing department at CIA and bring the goals
and solutions of this paper into the fold we need the administration to reimagine the way in
which the institution runs morally and ethically, and on what principles we want the institution to
rest on moving forward. Always we must continue to produce education which The CIA can be
proud while maintaining the budget. In a large sense the moral and ethical standards of our
society are in need of change. The CIA is in a position to affect the way we as a society
understand where our food comes from and the issues surrounding the food system. The CIA
must invest in what its administration and the general consumer population believe it right.
Proposed solutions for change involve:
Integration of greater number of more Fair Trade sources of purchasing than we
currently have paying particular attention to Staples like chocolate and bananas
Increased purchasing of animal welfare certified animal products, creating specific
guidelines/quotas to ensure continued and increased purchasing of those products
over time.
Reduction in use of conventional Foie Gras with a plane for full elimination set for a
specific date
Increased purchasing of all produce using the Organic 3.0 guidelines and certified
organic farms and/or farms which have similar standards to those of certified
farms. In conjunction with this taking into consideration the potential for growth in
the storeroom of specialists in environmental and ethical food sourcing and
purchasing
Educating students and faculty
It is up to the decision makers of our institution to find it within themselves to become the
champions of a more sustainable and ethical food system, and to provide the resources to those
who are willing to begin the movement from within. The best investment an educational
institution has is its students. Providing training for the issues of the future and continuing to be a
leader in our industry only enhance the place of our institution
44. 44
Appendix A
AWA BeefStandards
1.0.1 Each farm must be a working independent family farm, that is, one on which a family
or individual:
1.0.1.1 Owns the animals.
1.0.1.2 Is engaged in the day to day management of the farm and its animals.
1.0.1.3 Derives a share of his/her/their livelihood.
1.0.1.4 Produces a livestock product for sale or trade.
1.0.5 Meat sold under the Animal Welfare Approved label or logo must come from animals
that have been slaughtered using a method and at a location that has received written
approval from Animal Welfare Approved.
3.0.6 All animals must be thoroughly inspected at least once per 24 hours.
3.0.10 any sick or injured animals on the farm must be treated immediately to minimize pain
and distress. This must include veterinary treatment if required.
3.0.10.1 Recommended Homeopathic, herbal or other non-antibiotic alternative treatments
are preferred.
3.0.10.2 If alternative treatments are not suitable or not effective or if a veterinarian has
recommended antibiotic treatment, this must be administered.
3.0.10.3 Withholding treatment in order to preserve an animal’s eligibility for market is
prohibited.
3.0.14 There must be provision of a safe place for sick or injured animals to recover, free of
competition.
3.0.17 Growth hormones or the use of any other substances promoting weight gain are
prohibited.
3.0.18 Probiotics to promote positive health are permitted.
3.0.19 Records must be kept of the administration of veterinary medical products.
14.0.3 Slaughterhouses receiving animals in the Animal Welfare Approved program, or the
process of slaughtering on-farm, must pass a review by the Animal Welfare
Approved program for pre-slaughter handling, stunning, and killing.
45. 45
AWA ChickenStandards
1.0.1 Each farm must be a working independent family farm, that is, one on which a family
or individual:
1.0.1.2 Is engaged in the day to day management of the farm and its birds.
1.0.5 Meat sold under the Animal Welfare Approved label or logo must come from birds that
have been slaughtered using a method and at a location that has received written approval
from Animal Welfare Approved.
2.0.1 Birds who have undergone genetic selection to the point that their welfare is negatively
affected are prohibited.
2.0.2 Birds must be chosen with consideration of their ability to thrive in the prevailing
climatic conditions of the farm, in free range, forage-based, outdoor systems.
2.0.3 Cloned or genetically engineered birds are prohibited.
2.2.1 Artificial insemination for chickens is prohibited.
2.2.2 The use of birds from confinement and/or caged systems is prohibited.
2.2.4 When averaged over their entire lives, the rate of growth of meat chickens allowed to
grow naturally on an optimum ration must not exceed 0.075 lbs. (34 g) per day.
2.3.3 Birds that start life under Animal Welfare Approved standards must be kept to Animal
Welfare Approved standards for their entire productive lives.
3.0.4 A health plan emphasizing prevention of illness or injury must be prepared in
consultation with the farm’s qualified expert advisor to promote positive health and limit the
need for treatment. It must address:
3.0.4.1 Avoidance of physical, nutritional or environmental stress and lameness.
3.0.4.3 Climatic considerations.
3.0.4.8 Exclusion of predators and control of rats and mice.
14.1.5 Slaughterhouses receiving birds in the Animal Welfare Approved program, or the
process of slaughtering on-farm, must pass a review by the Animal Welfare
Approved program for pre-slaughter handling, stunning, and killing
46. 46
Appendix B:
HFAC BeefStandards
FW 1: Wholesome, nutritious feed Cattle must be fed a wholesome diet which is: 1.
Appropriate for their age and species 2. Fed to them in sufficient quantity to maintain them in
good health; and 3. Formulated or assessed to satisfy their nutritional needs as established by
the National Research Council (NRC) Nutrient Requirements of Beef Cattle and as
recommended for the geographic area.
FW 2: Free access to food Cattle must have free access to nutritious food each day, except
when directed by a veterinarian.
FW 3: Feed records a. Producers must have written records and/or labels of the feed
constituents, the inclusion rate and constituents of compound feeds, and feed supplements,
including those records from the feed mill or supplier; and b. Make them available to the
Humane Farm Animal Care Inspector during the inspection and at other times upon request.
FW 8: Easy availability of food a. Cattle must have adequate amounts of feed available to
eliminate feed competition. b. If feed is restricted in a dietary protocol, extra trough space
must be provided to reduce feed competition. c. The feeder space allowances in Appendix 1
must be met
FW 10: Clean feeding equipment a. Feed troughs/bunks must be kept clean and stale or
moldy feed removed. b. Automatic feed delivery systems (e.g. grain delivery systems barns
or in corrals) must be kept: 1. Clean; 2. Free of stale feed; and 3. Maintained in good working
order.
FW 11: Minimizing contamination of water by feedstuffs Feeding and watering equipment
must be designed, constructed, placed and maintained so that contamination of the animals’
feed and water is minimized.
FW 17: Water supply Cattle, including calves, must be provided with access to an adequate
supply of clean, fresh drinking water, except when directed by the attending veterinarian
E 1. Environment for Cattle Beef cattle must be raised with continual access to the outdoors
E 11: Ventilation a. Effective ventilation of buildings, permitting air movement at low
velocity while avoiding drafts and minimizing the entrance of rain and snow, must be
provided.
E 19: Lying area a. Cattle must have access at all times to a lying area which is: 1. Well-
drained or well-maintained with dry bedding, and 2. of sufficient size to accommodate all
cattle lying down together in normal resting posture.
E 25: Freedom of movement Except as noted in E26, all cattle must at all times have: 1.
Sufficient freedom of sideways movement to be able to groom themselves without difficulty;
2. Sufficient room to lie down and freely stretch their limbs; and 3. Sufficient room to rise
and turn around
47. 47
HFAC ChickenStandards
FW 1: Wholesome, nutritious feed Chickens must be fed a wholesome diet which is: 1.
Appropriate to their age and species; 2. Fed to them in sufficient quantity to maintain them in
good health; and 3. formulated to satisfy their nutritional needs as established by the National
Research Council (NRC) and as recommended for their geographic area.
FW 2: Free access to feed Chickens must have free access to nutritious feed each day,
except: 1. when required by a flock veterinarian. 2. Prior to processing
FW 3: Feeding systems that prevent health problems Nutrient content and feeding regimes
must be carefully controlled to prevent leg abnormalities and other welfare problems
associated with rapid rate of growth.
FW 10: Number of drinkers the minimum number of drinkers that must be provided is as
follows: 1. Bell: 1 per 100 chickens 2. Nipple: 1 per 10 chickens 3. Cup: 1 per 28 chickens
E 9: Litter The floor of all houses must be completely covered in litter. Chickens must have
access to the litter area at all times. The litter must: 1. be of a suitable material and particle
size; 2. be of good quality (clean, dry, dust-free, and absorbent); 3. Be managed to maintain it
in a dry, friable condition;
E 20: Stocking density sufficient freedom of movement – all chickens must have sufficient
movement to be able to without difficulty, to stand normally, turn around and stretch their
wings. a. The maximum stocking density must be calculated on the weight of birds per
available floor space.
E 21: Records of space allowances to ensure that the maximum housing density is not
exceeded: 1. A plan of every house must be available to the assessor that indicates: a) The
total floor area available to the chickens; b) The space allowance per bird (taking weight at
market age into account), and c) The maximum number of birds permitted within the house.
E 29: Outdoor area a. must consist mainly of living vegetation. Coarse grit must be available
to aid digestion of vegetation. b. The pasture must be designed and actively managed to: 1.
Encourage birds outside, away from the pop holes, and to use the area fully;
E 31: Exits a. When chickens are kept in free-range systems the house must have sufficient
exit areas appropriately distributed to ensure that all birds have ready access to the range. b.
Each exit area must be no smaller than 1 ½ feet high and 1 yd. wide to allow the passage of
more than one chicken at any one time. c. There must be a sufficient number of exit areas to
allow the birds to enter and leave the building freely.
48. 48
Appendix C
1. Take after the standards of biological community-based fisheries administration. The fishery is
figured out how to guarantee the uprightness of the whole biological system, as opposed to
exclusively concentrating on the upkeep of single species stock efficiency. To the degree
permitted by the present condition of the science, essential communications influenced by the
fishery are comprehended and secured, and the structure and capacity of the environment are
kept up.83
2. Guarantee every single altered stock are sound and inexhaustible. Abundance, size, sex, age
and genetic structure of the primary species influenced by the fishery (not restricted to target
species) is kept up at levels that don't weaken enlistment or long haul efficiency of the stocks or
satisfaction of their part in the biological community and sustenance web.
A wealth of the primary species influenced by the fishery ought to be at, above, or fluctuating
around levels that take into account the long haul creation of most extreme reasonable yield.
Higher plenitudes are 84fundamental on account of scrounge species, keeping in mind the end
goal to permit the species to satisfy its environmental part
83 http://www.seafoodwatch.org/-
/m/sfw/pdf/standard%20revision%20reference/2015%20standard%20revision/mba_seafoodwatch_fisheries_criteria
_final.pdf?la=en
84 Ibid
