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EcoFish's procurement strategy is to be as vertically integrated as possible
Friend of the Sea Certifies for Sustainable Seafood Production Freshé brand and EcoFish
UNITED STATES
Monday, August 03, 2020, 00:10 (GMT + 9)
Producer of environmentally sustainable seafood and all-natural artisanal tinned meals commits to practices that protect the marine environment
Friend of the Sea, the preeminent certification standard for products and services that respect and protect the marine environment, announced that it has certified EcoFish Freshé brand for sustainable seafood production practices. The company demonstrated sound environmental practices. EcoFish Freshé can now display the Friend of the Sea eco-label on products.
.jpg) “Freshé and EcoFish, by their very names, promote the value of environmental sustainability in the consumer market,” said Paolo Bray, Director of Friend of the Sea. “They are proof that commitment to environmentally positive practices is good for business.”
Freshé provides an assortment of pocket-sized seafood meals, billing them as “the perfect go-to option for healthy, delicious eating wherever you are.” With selections like Aztec Ensalada and Sicilian Caponata, Freshé products feature all-natural, non-GMO ingredients packed into a BPA-free tin with fresh olive oil, hearty vegetables and wild-caught protein.
 EcoFish, founded in 1999, offers consumers a broad catalog of seafood intended for concerned people who care about where their food comes from, carefor the environment and desire a source of all natural premium quality seafood from environmentally sustainable fisheries.
Henry Lovejoy, Founder of EcoFish, said “Freshé products are proud to be Friend of the Sea certified. Certification is imperative for the future of the oceans and any brand claiming sustainability. Friend of the Sea is an important component in the total commitment Freshé makes to complete quality, with all nutrient dense meals being all natural, non-GMO, high in protein, in recyclable BPA-free packaging and full of vitamins, minerals and omega-3’s.”
editorial@fis.com
www.fis.com
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